The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


bobkay1022's picture



my question.  If you have a working starters one that will double with each feeding. Now you want to use it.

If you have 1.2 cup of good working starter and you want to bake a loaf of bread that needs 1/2 cup of starter. Do you take the 1/2 cup from you startewr or do you take a tab;lespoon full and now add flour and water till it again double.



Mini Oven's picture
Mini Oven

and still rising (almost peaking) then by all means use some of it.  Stir it down first and measure.   If it has already peaked and is deflated, then it might be wise to remove some and feed it first, let it rise and then use it just before it peaks for the recipe.


Renee72's picture

If all I have is about a half cup of starter (I only keep a small amount, which usually is about a half cup!)  Then I'll put roughly half of my starter (a quarter of a cup) in my bread bowl and as much flour & water as I need to make the amount of starter I will be using for bread. (I then feed my "mother starter", also.)  I do this the night before I'm going to bake, so that by the morning I have enough active starter.


bobkay1022's picture

Hi Melaine

Thanks for the tip.  I used to always have a good starter going.  For some reason I lost my old from a bad batch of clorinated water now I have started a new one and was not sure of the procedure.

I assume that the active starter is what you took from the mother starter and let sit over night,

Will try that and see how it works for me.

  Thanks again