Home » Forums » General Discussion and Recipe Exchange » Sourdough and Starters
Submitted by jsmapr1 on April 4, 2009 - 10:10am

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

‹ Seed Culture gone awry? Organic Lemon Juice in lieu of Ascorbic Acid (Vitamin C) ›
Filed under:
Submitted by sphealey on April 4, 2009 - 12:59pm.

Converting starters

=== 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".

Submitted by Maverick on April 6, 2009 - 9:17pm.

agree

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.

Comment viewing options

Select your preferred way to display the comments and click "Save settings" to activate your changes.