has anyone kept a starter by feeding it 1:2:3. ihave been keeping one healthy but havent baked with it yet. it takes a little longer to mature but it does double and smells wonderful
speedracer, are you feeding by volume or by weight?
I am feeding by weight. I plan on doing a 1:2:3 bread this weekend using this starter. I had trouble keeping a 100% hydration starter healthy and have tried various hydration levels and this seems to be working best. I had a 1:2 starter going for a while but it was a pain to have to knead it to get it mixed thoroughly.
The 1:2:3 works well for me. It's stored at 50°F and keeps an average PH of 3.9
works for me too. at 100% it didn't have the strength to climb the jar. at lower hydration, you can see it growing half an hour after feeding.
i still seem to be having some peculiarites. Such as the first few feedings right out of the fridge it is very vigorous, it will at least double in twelve hours. If it stays out for f ew days it starts to take longer to double in the jar. Does anyone know why this would be? Inside the average temp here the past few weeks is probably 72ish by day and 60ish by night.
Maybe I missed this, but how frequently do you feed?
And how long are you storing it in the fridge between feedings?
Do what works best. Your sourdough is telling you something; don't leave me out for a few days, I like to cool off.
I try to feed the starter every 12 hours but if it isn't ready to be fed I wait until it is ripe.
is cool and will slow down a starter. A 1-2-3 starter (starter-water-flour) should be good for 24 hours sitting out. 12 hours would be too soon. I would look for a warm spot if you want it to peak sooner. I haven't turned on the heat yet so I let my starter sit a few hours in a southern sunny window to boost activity.
i'm new to starters. i have a sourdough that i have used & maintained for almost 2 yrs.
however, i'm not sure what a 1:2:3 starter is. would someone please explain how to make one?
The 1,2,3 refer to the refresh ratio. One part starter, two parts water and three parts flour by weight. Which equals a 66.6% hydration.
How does this compare to 60% hydration? I really can't imagine there is much difference, but thought I would ask. I used to keep mine at 60% as per Maggie Glezer.