(Very Amateur!) Starter Question
Hello!
I have been baking sourdough loaves with a French starter bought online, I've kept it at 100% hydration by removing half of it (discarding it most of the time unfortunately) and adding 50g water and 50g regular Bob's Red Mill Unbleached Organic All-Purpose Flour every 24 hrs. I double feed it on the days I will bake since I use Tartine's basic recipe. I use it 5-6h after feeding when it reaches the highest point (although based on the reading I did on this page I might want to wait a little longer).
Someone invited me to speak on a class on Tuesday about the process and teach people how to do it. To do this I would require 800g of starter and I'm wondering how the scaling would work to:
a) Have enough starter
b) Make it a reliable starter (since I cannot just keep my method of dumping half and re-feeding it since I think this would result in a large waste of flour)
I hope I explained myself appropriately and thanks in advance for any commentary that you have!
it, don't throw anything away and put it in the fridge after it rise 75%, hold back enough to feed for your own starter . Easy as pie, which is hard if you ask me.
Happy Teaching
When I put my starter in the fridge I feed it and then put it straight in the fridge.
What would be the benefit to let it rise 75% before putting it in the fridge?
will work. If you want to use it the next day early and only want to have to warm it up on the counter before using it, then 75% rise is the way to go.. The cold of the fridge will take some time, say an hour or so at least, to really slow down the fermentation process to a snails pace. By that time plus the rest of the time in the fridge. the starter should be at 100% peak when it comes out of the fridge to warm up. If you put it in at 25% rise, then you likely will have to let it warm up and also allow it to finish doubling before you can use it which tales more time. It just saves more time the next day by letting it rise to 75% before hitting the cold,
When i build my stiff rye starter for long cold storage. (12-16 weeks) it let it rise 25% after the 3rd progressively larger feeding and then store it because it is going in for the long haul and I don't want it to run out of food.
This was my first post on this website and both comments were very helpful. Thank you very, very much for sharing your expertise!