The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Converting Firm Starter to Liquid

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jsmapr1's picture
jsmapr1

Converting Firm Starter to Liquid

Hello everyone,


I've found quite a bit of information about converting a liquid starter to a firm, but how about converting a firm starter to liquid. I have a firm starter now from the infamous Artisan Baking Across America.


 


thanks

sphealey's picture
sphealey

=== I've found quite a bit of information about converting a liquid starter to a firm, but how about converting a firm starter to liquid. ===



  • Select your desired new hydration percentage

  • Start with your usual amount of reserved storage starter (50g, 100g, or whatever you normally use as the base for your storage build)

  • Feed it at the desired new hydration percentage

  • For future feedings use the new hydration percentage


After 2-3 feedings the starter will be at the new hydration percentage [1].  How long it takes to develop a new flavor characteristic of a liquid starter, if it ever does, will depend on that particular colony.  One starter I had took about 3 months to change flavor after I changed the types of flour I was feeding it with.


sPh


[1] We will ignore the mathematics of infinite series here and just use the punchline from the classic joke about the mathematican and the engineer:  "Close enough for all practical purposes".

Maverick's picture
Maverick

I agree. In fact, converting liquid to firm is easily done the same way even though a lot of directions try to make it more complicated.