March 7, 2012 - 11:24pm
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
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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
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
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