The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Unproofed sourdough starter

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Janice Boger's picture
Janice Boger

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

SnDBrian's picture
SnDBrian

I would assume the starter should be used straight from the fridge, but i may be mistaken.


-SndBrian

Cabuya's picture
Cabuya

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

Janice Boger's picture
Janice Boger

What great advice.  I sure want to catch it before the "death cycle".  thanks for your help.


 


Jan