The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough from Bourke Street

Thilkjer's picture

Sourdough from Bourke Street

Hi all your highly experienced people,

I'm relatively new to all this working with sourdough breads, but I'm REALLY enjoying it! :o)

After working some months with the sourdough from Chad Robertsson and a biga from a local chef called Claus Meyer I started a new sourdough 3 weeks ago following the recepie in the Bourke Street Bakery book.

It's working really well with a really good rise some 5-6 hours after the morning feeding.

My question is; When I want to prepare the starter to a dough they suggest 3 feeding - the last feeding being at 6 am, but when will the starter be ready to use? Just after 3rd feeding? Some 5-6 hours after 3rd feeding? It frankly a little unclear to me :o)

All input is highly appreciated!

Kind regards


PiPs's picture

Hi Jan,

You will want to use the starter when it is just ripe ... If it is peaking at around the 5-6 hour mark after feeding then that would be the time to use it.

Cheers, Phil

Thilkjer's picture

Thanks Phil - that's good to know! :)