The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Howdy

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swing's picture
swing

Howdy

Greetings everyone.

 

Started last month after the holidays were over.  I created a starter using freshly milled WW.  Feeding every 12hrs.  Everything has gone well and have made pancakes & standard WW bread, yummy. 

 

I have gotten to the stage where I wish to refridgerate the starter & feed once a week.  Questions; does one refridgerate before, after feeding or after rise?  While in the fridge leave pourous covering on or replace with sealed system?  Then when weekly feeding, does one refeed immediately or wait till starter reaches active temps?

 

Thank You for any & all replies.  Love the site.

 

Ford's picture
Ford

First of all welcome to the Fresh Loaf.  Floyd Mann and his wife, Dorota, are our hosts.

You should make sure you have a growing starter, then feed it and refrigerate it.  I can keep mine in the refrigerator for a month without refreshing, but you can refresh sooner, if you wish.  The cap on the jar should not be so tight that no gas can escape.  You should also keep some dried starter on hand, just in case disaster strikes.

When you take the starter out of the refrigerator, you can feed immediately, but it will take about 6 to 8 hours before it recovers and doubles again. I feed mine immediately then wait 8 hours and feed it again.  I wait another 8 hours and the starter is ready to be put into the dough for a new loaf of bread.

I hope this helps,

Ford

Mini Oven's picture
Mini Oven

into the fridge.  A thicker starter lasts longer in the fridge. 

Every so often let the feeding cycle go thru a complete feed, rise to peak, and fall before feeding it again.  :)

swing's picture
swing

Makes sense, thank you both.