The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Starter Question

  • Pin It
braber's picture
braber

Sourdough Starter Question

I'm new to making sourdough bread.  One thing I'm confused about is whether to pour off and discard some starter between each feeding.  I store my starters in the fridge until ready to use and put them on the counter for a few days before baking.  Do I pour off some of the starter after I take it out of the fridge, feed it, and then continue to pour and feed until ready to use?

cranbo's picture
cranbo

Do I pour off some of the starter after I take it out of the fridge, feed it, and then continue to pour and feed until ready to use?

Yes!

 

braber's picture
braber

Sometimes I just want the short answer and you provided that.  Thank you!

hanseata's picture
hanseata

It depends on what kinds of breads you usually bake.

I keep my 4 starters (whole wheat 75%, rye 100%, white rose hip levain 100%, and Ken Forkish's levain) in the fridge, and, since I bake a lot with the WW and rye starters, I hardly ever discard anything. I use them, and feed them, when there is little left.

The Forkish and rose hip levains I keep in very small amounts, I start refreshing them 1 or 2 times before using, so that the discarded amounts are negligible.

I don't see the rationale of keeping large amounts of starters, only to take a little bit off for feeding, and then trash the rest.

Happy holidays,

Karin