The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Relationshipe between developing starter and new feedings: Changing?

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kimemerson's picture
kimemerson

Relationshipe between developing starter and new feedings: Changing?

As I build a new starter, its volume increases each day. And I add the same amount each new day. So the volume increases but the proportion of new feed to developing starter changes. So, for example, if I have 200 gr. of starter in the bowl, and I add 100 gr. water & 100 gr. flour, I now have 400 gr. of developing starter. Next day, add another 100 gr & 100 gr; now I have 600 gr. developing starter but the % of new feed to developing starter is not the same. And on it goes. So, my question is, isn't the later feeding just feeding a browing child less and less as it needs more and more volume just to keep the same proportiate feed? So should I increase the weight of fresh feed or throw out a portion of the developing starter?

Mini Oven's picture
Mini Oven

Now go back and check the directions.  At about the third day or so, most of the growing starter will be discarded and then thinned and fed.  :)

kimemerson's picture
kimemerson

Not the directions I have. These directions only call for repeat feedings each day. No mention of discarding until later, when you need to refresh each week or before a bake. Not in the building of the first levain. I just figured out, after three or four failures at making a 1:1 levain, that I must have been starving the poor baby. It was trying to be a teenager and  I was feeding it like an infant not ready for solids. So today I tossed half the glop out and fed it like I had a few days ago and already it looks happier. It's like a levain Lazarus.