The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


LisaE's picture

Maintenance Starter Feeding Ratios

February 1, 2013 - 11:38pm -- LisaE

Hello all,

I captured my own wild yeast and have kept it alive and I think happy for about 8 weeks or so. I have been reading so many different pieces of advice about feeding for maintenace and have never seen anyone else feed at a ratio of 1:6:6. I was wondering if anyone had any insight on if this is a bad idea or just another way to feed it.

I have tried 100% hydration, 66% and 50%. I found that 100 percent gives me good bread and seems to be very stable. 66% was fine but soooo sticky! And 50% just smelled like vinegar and I never baked with it.

LisaE's picture

Now what do I do?

November 21, 2012 - 11:13pm -- LisaE

Thanks to SourdoughLady's encouragement and advice, I now have definintely created a monster. I have named her Ursula =D This pic is 4 hours after a 1:3:5 feeding, holy moly. And wow, it smells like brandy......I love the smell of brandy

So now, I need a little help. How do I maintain her, in the fridge? And how do I use her? Is this a 67% hydration?

KipperCat's picture

Salt in Starter

October 6, 2007 - 1:42pm -- KipperCat

There has been some discussion here on salt in starter.  I think the point was to have the starter last longer between feedings.  For those of you who do this, how much salt do you use?  What is the overall effect?  I'm particularly interested in a firm starter.  I've been keeping mine at 60%.

Subscribe to RSS - maintenance