Carl's Sourdough Starter - My hyperactive child
I recently sent away for some of Carl's sourdough starter after reading about it here.
After having it awhile and using it I have a question that i am almost afraid to ask since most topics here relate to starters that won't start...'Carl' has been revived and I have been baking with it.
I am keeping 'Carl' at room temp. and am having a heck of a time finding a feed schedule that lasts a full 12 hours.
I began with a feeding routine of 10:37:50 = 75% hydration. Ripened well before 12 hours. (Room temp. about 65°)
I switched to 10:13:20 = 65% hydration. Same thing.
Today I dropped to 5:15:25 =60% hydration and still not making it to 12 hours....(It has been about 6 hours today...)
I was leery of only using 5g of starter because I have read that is too little to use to keep a starter viable but I did it anyway and 'Carl' seems just fine...
So, do I keep dropping the hydration level since that is the main thing I can control in this process....(or I can increase the amount of flour but I am trying to limit how much I toss at each feeding) 60% is already a very stiff piece of dough....
I want to keep him on the counter rather than storing in the refrig. if I can....have some in there as a back up...