The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

can you build a starter at home temperature

klmeat's picture
klmeat

can you build a starter at home temperature

I am building a rye starter fro St Patrick's day , feeding it's every 12 hrs. , do I have to put in the fridge , I am afraid , i'll forget to feed it.

mrfrost's picture
mrfrost

To build-in the sense of make your own, from scratch-a starter, no refrigeration is required. In fact, refrigeration will almost certainly prevent your starter-to-be from ever getting "started".


From what I have gathered, the ideal temperature for building the starter is around 75 degF. At that temp, it will probably take about a good 2 weeks for culture to become robust enough to raise your breads.


After your starter is established, ie, robust enough, then you may coose to refrigerate it(between bakings). The purpose of the refrigeration is so you won't have to feed daily(or twice daily).


So no, you do not want or need to refrigerate the starter, when "building".


How to start a starter:


http://www.thefreshloaf.com/node/10192/starting-starter-sourdough-101


 

klmeat's picture
klmeat

thank you ,i have it's going for about 3 weeks , i wanted to make sure  i was doing it right