The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough starter question for Sourdough lady, my first attempt

Lucy-Sue's picture
Lucy-Sue

Sourdough starter question for Sourdough lady, my first attempt

Hi:  I am using the recipe from sourdough lady.  On day 4 I disgarded all but 1/4 cup and added white flour and water.  The next day it is bubbling and happy.  Today is day 5 and I did the same thing. Hopefully it will bubble again.


My question is:  Do I do this every day?  When does it go into the fridge and do I disgard it all but 1/4 of a cup everyday when it is in the fridge and add the flour and water?


My next question is:  when can I use it?


Thanks!


Lucy

Postal Grunt's picture
Postal Grunt

First, you should observe how fast your starter doubles in size after a refreshment. If it's vigorous and doubling in four to five hours, chances are that you can use your new starter. There probably won't be a lot of tang or sour to the flavor  of your breads at this point but you will have established a good yeast culture that you can use in baking.


There's a link on the home page to a lesson on adding more desirable qualities to your starter that can explain in detail and more quickly than I can with my limited experience.


While you're waiting for the nine to ten days that people suggest to wait before using your starter, you can always take your discard and see if you can build up a larger quantity adequate to use in a loaf. If it's working for you, then bake away. If it doesn't, you've just lost a little flour and some time but satisfied your curiosity.

SourdoLady's picture
SourdoLady

Yes, just keep up like you have been doing. If your starter is consistantly bubbling then you should up the feeding schedule to twice or three times a day. I would wait a few more days or even a week before trying to make bread with it. It needs to build some strength. Once you have made a successful loaf of bread with it, then you can move it to the fridge and do weekly feedings.

Lucy-Sue's picture
Lucy-Sue

Thanks sourdouh lady.  I can hardly wait until I can use it to bake.  I have never tried sourdough bread before.


Thanks so much again.


Lucy

Lucy-Sue's picture
Lucy-Sue

If I feed 2-3 times per day, do I take out all but 1/4 of a cup and then add the 1/4 water and 1/4 flour.  When should I start feeding without removing any so I can get a build up to bake with.


 


Thanks


Lucy

SourdoLady's picture
SourdoLady

Yes, that is correct except that you may want to add more flour to make a thicker consistency. If you have a scale, equal weights of flour and water would make a 100% hydration starter, which is fairly common. You can start building the starter to bake with as soon as it is strong enough to double its volume in 4 to 6 hours.

alabubba's picture
alabubba

Great video on breadtopia about this.


http://www.breadtopia.com/sourdough-starter-management/

Lucy-Sue's picture
Lucy-Sue

Thanks for the link to the video.  It is very helpful.


Lucy

Edith Pilaf's picture
Edith Pilaf

My sourdough is doing so well that a couple friends have asked for some, and I'm more than happy to share.  This video makes a great accompaniment to starter gifts.

Lucy-Sue's picture
Lucy-Sue

Thanks everyone for all of your advise.


 


Lucy