Hi. I am having a bit of a dilemma and wanted to see if anyone has the same problem or if one of the experienced bakers here that I respect so much might be able to diagnose the difficulty.
I have a sourdough starter that I began about 3 months ago. It is 100% hydration. I have been keeping it refrigerated and feeding about weekly according to the instructions I found here – basically discard all but about ¼ cup, feed 1:2:2, allow to rise and then begin to descend, then feed again and use or just refrigerate after the 1st feeding if no use is intended.
Is there a method for using a firm starter when a liquid starter is called for in a recipe?
Thanks for any suggestions you can offer,
What does the float test have to do with the viability of the starter? I refresh my starter 1:3:3 for 12 hours then refrigerate overnight use in the morning and it does not float because most co2 has been expelled, but my breads come out wonderful.
Thanks again to everyone for there contribution to TFL
Can anyone tell me this?
When it comes to sourdough, I'm a newbie. I have been baking bread for years but have always been intimidated by sourdoughs but I have decided to finally try. I started the process yesterday using SourdoLady's starter instructions (wheat flour and oj). Obviously I have quite a few days in front of me before I really have yeast growing, but I figured this is the best time to ask questions.
I generally bake whole grain breads, although I do occasionally make other loaves.
Oh I'm sure this has been asked, answered and debated here endlessly. But having tired quickly of sorting through >100 screens of Sourdough & Starters forum posts and replies, I decided life is too short and I'll ask again:
How would you good people rank the relative strength of contribution to the final character (that is, the exact population of yeast and bacteria) in an established starter, from: