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

?

Carl Bergensis's picture

Reinhart barm question

January 17, 2010 - 4:41pm -- Carl Bergensis

I have looked at a number of previous questions about this an am still confused. I just made Peter Reinhart's barm (it's bubbly but hasn't puffed up the plastic yet). Once I use it, how do I refresh it? He says to double it, but how do I calculate that? Do I discard some? At one point he says to add a cup of flour and "some water." How much water? Help!


 


 

gaaarp's picture

Starting a Starter - Sourdough 101, a Tutorial

January 12, 2009 - 4:29pm -- gaaarp

(The following started as a blog, but I've had enough questions and comments about it that I thought I'd repost it as a forum entry so it would be easier to find.  Of course, if Floyd wants to add it to Lessons, that would be OK, too.)


Like many people, I found TFL in my quest to learn how to make sourdough.  I had a starter going and was sure I had killed it.  The advice I found here gave me the knowledge and confidence to make a starter that I've been using for months now, with ever-better results.

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