The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Anonymous's picture

Is there a standard or convention for how refresh/feeding ratios are written?

May 13, 2012 - 7:43am -- Anonymous (not verified)
Forums: 

When feeding/refreshing a starter, you often see ratios written like this: 1:2:2, 4:2:1...n:n:n.

Is there a standard or convention for how these ratios are written?

  1. starter:flour:water
  2. starter:water:flour
  3. flour:starter.water
  4. flour:water:starter
  5. water:flour:starter
  6. water:starter:flour

?

Jean-Paul's picture

How many days (please tell me days) can I wait to refresh my room temp starter culture?

November 28, 2010 - 6:18pm -- Jean-Paul

How often does my active culture need to be refreshened? I have a small ball of mother starter (60 grams) sitting in my crock (which I found at an antique shop: says "Authentic San Fransisco Sourdough Starter"... how apropos is that? :)   out on the counter at room temp. How many days (please say days, please please please don't tell me it's a couple of times a day) can I wait to refresh it. I bake sourdough only every other week, but I want to keep it going rather than starting fresh each week (from dried starter)

ontherise's picture

Dan Leader's Altamura Semolina Sourdough

June 2, 2008 - 6:28pm -- ontherise

Hello -

I am working on getting my first starter from scratch going and am using the Altamura Semolina Sourdough from Dan Leader's book, "Local Breads."

I believe the culture is ready. So last night I took out the 1/4 cup (1.8 oz) and added to it the 2 oz of spring water and 2.5 oz of fine semolina flour. Seems to be ripe.

tigressbakes's picture

HELP: what do I do with the 'hooch'!

April 9, 2007 - 10:16am -- tigressbakes
Forums: 

Hi all,

Well, I finally arrived back in my kitchen and I am ready to go (unfortuantely I have a bunch of work I have to get done before I can even think about baking). But of course I was very excited to see the condition of my starter - and I want to refresh it so that hopefully I can work with it tomorrow.

It smells fresh, but it looks like potato soup with about 1/4 or so of clear liquid on top - I think it is called the 'hooch'?

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