The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Going for awhile

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patnx2's picture
patnx2

Going for awhile

I'm g0ing to leave my mother starter for two to three weeks. I have some dried but want to know if there is a desired hydration level to slow fermentation?  I've read that starter will revive after long neglect but how to slow  it down? Thanks Patrick

PMcCool's picture
PMcCool

Two or three weeks in a fridge for a stiff starter is no problem.  Just stir and then knead in flour until it won't absorb any more, put it in a container so that it doesn't dry out and put it in your refrigerator.

When you get home, take a chunk out of the middle and add enough water and flour for a good feed at your preferred hydration.  You may be able to use it after one feeding; for certain after two feedings.

Paul

patnx2's picture
patnx2

I feel better now about leaving my "ol lady". She's been treated like a Queen for 3 years. Thanks again. Have fun baking and treat your "mother" well. Patrick

patnx2's picture
patnx2

I feel better now about leaving my "ol lady". She's been treated like a Queen for 3 years. Thanks again. Have fun baking and treat your "mother" well. Patrick