Submitted by carltonb on November 1, 2005 - 10:31am
The following schedule is a guide for starting a starter from scratch.
During this process the starter should be held at 70 to 75 F to encourage fermentation.
A mature culture will be able to multiply 2 to 3 times in volume every 8 to 10 hours.
| Schedule |
Flour |
Water |
Starter |
Time Before Next Feeding |
| *Day One AM |
1 lb Whole Wheat Flour
1 lb Bread Flour |
2 lbs |
|
24 hours |
| Day Two AM |
1 lb Bread Flour |
1 lb |
1 lb |
6-8 hours |
| Day Two PM |
1 lb Bread Flour |
1 lb |
1 lb |
16 hours
|
| Day Three AM |
1 lb Bread Flour |
1 lb |
1 lb |
6-8 hours |
| Day Three PM |
1 lb Bread Flour |
1 lb |
1 lb |
16 hours
|
| Day Four AM |
1 lb Bread Flour |
1 lb |
1 lb |
6-8 hours |
| Day Four PM |
1 lb Bread Flour |
1 lb |
14 oz |
16 hours
|
| Day Five AM |
1 lb Bread Flour |
1 lb |
14 oz |
6-8 hours
|
| Day Five PM |
1 lb Bread Flour |
1 lb |
14 oz |
16 hours |
| All additional days AM |
1 lb Bread Flour |
1 lb |
14 oz |
6-8 hours |
| All additional days PM |
1 lb Bread Flour |
1 lb |
14 oz |
16 hours |
* Add 1/2 oz of malt to the first feeding to help the initial fermentation process.
If you choose to freeze the starter, not recommended but doable follow these guidelines
- After freezing thaw at room temperature until the starter reaches a temperature of 70∞F.
- Then add 5% whole wheat flour and .5% malt.
- Restart your two-a-day feeding schedule in 6 to 8 hours following the day five schedule.
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