March 16, 2010 - 10:12am
Unproofed sourdough starter
I am really new to this sourdough starter thing. I have two jars of starter perking right along. One is on the counter and one in the refrigerator. I have a classic San Francisco sourdough bread recipe that calls for one cup of sourdough starter (unproofed). What does that mean? Unproofed?
If anyone has a kind of easy recipe I would love it. Thanks for your help.
Jan
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I would assume the starter should be used straight from the fridge, but i may be mistaken.
-SndBrian
I would say an unproofed starter has not been fed more than 3 hrs ago. From 3 to 10 hrs the bacteria count will rapidly increase. from 12 to16 hrs the count remains fairly steady. After 16 hours the death cycle begins. I believe a starter that had its last feeding 3 to 6 hours ago should give your dough a good start.
Franz
What great advice. I sure want to catch it before the "death cycle". thanks for your help.
Jan