The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

SUCCESS WITH SAURDOUGH STARTER

Farahkamal23@gmail.com's picture
Farahkamal23@gm...

SUCCESS WITH SAURDOUGH STARTER

Dear all,

 

with the help of this forum, and using the rye flour pineapple juice recipe I am totally thrilled to finally build the seed culture and the levain for sourdough breads. My first dough is sitting proving now, and instead of throwing the culture I used it to bake some delicious crackers. 

I need to know of the feeding schedule of the one that I saved, like I used 4oz of culture added 4 oz wholewheat flour and water, and let it rise 18 hours on the kitchen counter and now have out it in the fridge. I will be giving out some from it. But I am once a week baker, how often do I feed this and then for how long before it goes back to refrigerator? 

rozeboosje's picture
rozeboosje

I, for example, live in Ireland. Even in the summer my starter never goes into the fridge. During most of the year I can get away with one good feed a day but in the summer I had to go to two feeds a day. I also have a rye starter in the fridge which I stir and feed only twice a week.

But if you're in a much warmer country you may HAVE to put your starter in the fridge. Trial and error will soon tell you what works best for you. Why don't you build up your starter to a decent amount, and then split it into two lots, one you keep in the fridge in a controlled environment, and one outside the fridge, just to see how it will behave. If it all goes horribly wrong you can happily throw out the half that didn't work, in the knowledge that you still have the other half to move on with.