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Please advise me on sourdough starter

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rhodriharris's picture
rhodriharris

Please advise me on sourdough starter

Hi all, i have a starter 1/1/1 ratio, yesterday, day 3 i fed in the morning and by the evening it had risen by half its size again.  I left it and fed today, day 4 in the morning.  Two and a half hours later it had doubled! 


What do i do next??? Feed straight away or leave it for 24 hours till day five and feed it then?


At what point can i put it in the refrigerator and do i feed it first and then put it straight in or leave it rise a bit then place it in the refrigerator?


Anyone who can help please do as its growing by the second and fast leaving me to only guess the rest.


 

Ford's picture
Ford

Keep going.  It'll take several weeks before it will be good enough to use in baking.  Do not refrigerate until you have a fairly mature starter and just need to take a rest.  When you refrigerate it will take a couple of feedings to get the starter going at full speed.  See Debra Winks pineapple Solution Part 1 and part 2.


http://www.thefreshloaf.com/node/10856/pineapple-juice-solution-part-1


http://www.thefreshloaf.com/node/10901/pineapple-juice-solution-part-2


 


Also Mike Avery's site:


http://www.sourdoughhome.com/starterprimer.html


Ford



rhodriharris's picture
rhodriharris

Thanks Ford, Mike Averys site was so detailed that it made sourdough starter starting look easy.  This site has great info and advice but Mike Avery really hits  the nail on the head with an in depth look at starters, maintaining, reviving etc.


You have convinced me to leave my starter on the counter rather than the fridge for a few weeks longer.  I only want to bake with it once or twice a week if i have the time so assumed i would refrigerate after day 5 but now i know that it takes 30 days or so to produce that wonderful mature stable culture and the sour taste I'm converted.  Seems so right just like a fine wine you also need to mature your starter for a period of time to get that bouquet.


Thanks for the advice and for the link to Mike Averys website.


Rhodri

Mini Oven's picture
Mini Oven

in many a very cold refrigerator, it drastically slows down the process to better bouquet. 

rhodriharris's picture
rhodriharris

Ah i see Mini, in a way you retard it but eventually it should develop a greater and better bouquet.  The downside is i bet this takes months or maybe even longer. 


I can't see why anyone would do it this way but some might to achive an even better flavour.


Thanks

Mini Oven's picture
Mini Oven

and play with the sourdough builds, pre-ferments or dough to get the flavor desired than to play too much with the starter balance.  You want to be consistant with the starter feeding without putting it at risk but you want to also use part of it to build and raise dough.  It's like you have two things going on all the time with the starter.

rhodriharris's picture
rhodriharris

It is tempting to play around with the starter but yes i have been very constant in feeding.  I think raising children would be eaiser though! lol I do agree that pre frements and long rises add to the taste, maybe a larger/lesser volume of starter in the dough would effect the taste too?

rhodriharris's picture
rhodriharris

This is my first sourdough with my 6 day old starter! It rose great considering it was in a fan oven uncovered on a baking tray.  It is leaning to the side a bit because i got a lot of rise from the base not the top, maybe the top set too early but that would be the fan oven and not my fault.  At least it filled the slashes out first.  It feels light and not to dense and used a basic recipie flour, water, starter and salt nothing else. I didnt use an extremly hydrated dough although it would stick to your hands and must have been close to 68/70% hydration.  Wasn't really going for big air bubbles and open crumb, will find out when it cools.


Thanks for all the help.