The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough as a starter

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Yuval35's picture
Yuval35

Sourdough as a starter

 I saw two methods usuing sourdough starter. i understand the first one but not the sense of the other


 


1. using a mature SD as a directly starter. in my case i take it out of my refridg. day before. fed it (1:2:2) and use it after day.


2. using a mature starter and make from it another starter. why ? if i understand it right, it means i need at least 2 days to make a bread.


 


Yuval,

Przytulanka's picture
Przytulanka

Hi


There are many much moore experienced bakers than me but..


In my opinion -


Making bread usually sourdough takes time. Result: bread full of flavour, aroma and fresh for a few days. Time agrees with good quality bread.


Not everybody keeps enough starter in the fridge to bake bread. I keep at least 2 tablespoon of my 2 sourdough starters. I don't feed them according to  any schedule,if I'm not going to use them in baking. I bake a lot so I have no problems to keep them alive.


I don't understand what is the difference; when you refresh your starter it also takes  time-8-24 hours. The recipe for building the sourdough - only tells you how to refresh it. It's helpful.


I can start the recipe this way:


50 g sourdough


150 g water


150 g flour


----------total 350 g sourdough starter 


Let ferment overnight.


 


Or that way:


Mix:


350 g sourdough (I have had to built it overnight, and  had refreshed it day before)


1000 g flour


500 g water


or some in some recipe building the starters is very important part of process. It saves  time because the fermentation is usually shorter. For example:


Detmolder 3-stage Rye


http://beginningwithbread.wordpress.com/2009/06/16/detmolder-90-rye-bread/


or Miche:


http://bochenkowo.blogspot.com/2010/11/miche-with-chestnutschleb-z-kasztanami.html


Anna


 

Yuval35's picture
Yuval35

thanks,


so , if i understand what you meant,


for example in that receipe


 http://elrasbaking.blogspot.com/2010/09/ciabatta-using-wild-yeast-starter.html


the 610g mature sourdough can taked directly from the fridge ? without any feeding before ?


 


yuval,

osx-addict's picture
osx-addict

Anna.. What's the typical amount of starter you keep active on the 'counter' at any one time?  I was keeping a starter that was about 50g and added the other two components but found it tedious to do twice daily -- even though it was typically just a 5 minute job.  At most I tend to make bread a few times a month and want to minimize any waste (flour/water/starter thrown away) as I'm almost the only one in the house that enjoys it.


I guess it would be nice to know if I could keep a starter going that is comprised of something like 5-10g starter, and perhaps 5-10g water/flour for a 100% hydration starter that would fit into something like one of those super small containers and just scale it up when I want to use it.. Seems like that would work OK...?