The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Now what do I do?

LisaE's picture
LisaE

Now what do I do?

Thanks to SourdoughLady's encouragement and advice, I now have definintely created a monster. I have named her Ursula =D This pic is 4 hours after a 1:3:5 feeding, holy moly. And wow, it smells like brandy......I love the smell of brandy so.....wow.

So now, I need a little help. How do I maintain her, in the fridge? And how do I use her? Is this a 67% hydration?

I have read probably way too many forum posts and am now confused. I think feeding at a 1:3:5 ratio will keep her at a nice stiff stage, but when do I put her in the fridge after feeding? Then, to use her, do I feed a portion and refrigerate and save the rest to bake?

Do I continue to feed the part I want to bake with? Can I just add flour and water after she has risen and begun to deflate in order to create the right amount for the recipe?

I know these are very beginner questions but with all the info on this site, I can't decide what to do next. I am making sourdough waffles on Friday and need 1 cup starter.

Thanks for your help and input!

Mini Oven's picture
Mini Oven

into the site search machine and you will see many answers to this question.  :)  

LisaE's picture
LisaE

Thank you Mini Oven, that certainly is a good search!