The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Eliminating Starter Waste

MacInAction's picture
MacInAction

Eliminating Starter Waste

I like to control the waste of starter (1:2:2 feeding ratio) by using this method. I change containers often, so ten grams was added to the total to offset the lost weight that remains in the old container and any hooch that may be removed.

Divide the weight of starter needed for a recipe by the number four and add two to that number. This is the target weight of starter to begin that recipe.

When the starter is ready, measure the target weight, feed it a 1:2:2 ratio, and allow it to rise. Pour any hooch from the container that may have formed, remove the amount of starter needed to begin the recipe, and the leftover will be just large enough to begin a new batch.

MacInAction's picture
MacInAction

Sorry for the delay, the correct numbers have been posted (I think!).

breadbake's picture
breadbake

hello

I just enrolled in a class on "Artisan Breadmaking" by Peter Rhinehart.  I am finding this to be excellent for the beginning bread baker. You can also email Mr Rhinehart questions you might have on his lessons etc.  The combination of seeing the breadmaking process visually and having his book(s) is a terrific combo.

 

   Here is the link if you have any interest, scroll down to the bottom of the screen.  Craftsy.com have sales periodically on their classes, I enrolled in this class for 1/2 off.

http://www.craftsy.com/classes/food-craft

Happy learning