The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Starter ready, I'm not! help!!!

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spfaff77's picture
spfaff77

Starter ready, I'm not! help!!!

Hi everyone,

 

I have been lurking on these boards and found so much great advice. We started making sourdough bread about 6 months ago, we've got a really nice hearty starter that we use to make bread about once a week.

I pulled mine out of the fridge yesterday anticipating making bread tonight, but it turns out we can't swing it tonight - so the dilemma is that I've got about 900 grams of starter that will peak at about 8-9 pm tonight (currently 2 pm and we live in Italy) , and I don't want to feed it again as it is already more than enough, I feed at equal ratios of flour/h20/starter.

Can I put the peaked starter in the fridge until tomorrow morning? Will it still work?

I still haven't mastered the management of the amount of sourdough, and it is really hard for me to throw away the extra.

Thanks for any advice!

 

Salilah's picture
Salilah

yes put it in the fridge!

I've found most of my starters / bulk fermentation / final rise doughs all rise in the fridge, but not too much, so I'd say it was definitely worth trying!

though - apologies - this is probably too late for you, as you are at around 9pm now I think? 

Let us know how it worked out!!

spfaff77's picture
spfaff77

Hello and thanks,

I consulted a bread baking  book that I have,a nd the internet and found out about retarding the bulk fermentation - so that is what i did....I am ready this morning to make the bread, and have pretty fermented dough out of the fridge - now...do I wait to let it come to room temp or can I form loaves and do the 2nd rise?

Thanks again for any suggestions!

I am a novice bread baker, still trying ot get alot of things right, as I am learning it take alot of trial and error.

sara