The Fresh Loaf

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Baking with unfed starter from the fridge

sonia101's picture
sonia101

Baking with unfed starter from the fridge

Hi

Just wondering if anybody else bakes with unfed starter straight from the fridge? I was finding sourdough was controlling my life and stopped baking, until a friend told me that she bakes with her starter straight from the fridge. Her starter always stays in the fridge and she feeds her starter after a bake and puts it straight back into the fridge .

Now I control my life not the wild yeast (lol) I take my unfed starter from the fridge and pour it straight into the mixer bowl ( feed it and back in the fridge) make my dough, let rise overnight, wake up and shape. At this stage I either proof and bake or place into the fridge to retard till I'm ready to bake.

 

Lastest bakes using starter straight from the fridge 

 

Bourke Street Bakery Millers Loaf

 

 Basic white loaf 

 

 

5 seed loaf with rye and wholemeal 

 

100% dark course Rye with caraway, coriander, fennel and ansi seeds 

 I'm seriously loving this carefree baking, the breads are just as tasty in my opinion.

 

Cheers Sonia

Comments

Arjon's picture
Arjon

It feeds slower in the fridge than at room temp., and from what I've read, the balance between yeast and bacteria growth rates is different. 

I use cold starter most of the time. My routine is a bit different. I feed it after each bake, leave it at room temp for a few hours, but not long enough to peak, then refrigerate it.

sonia101's picture
sonia101

Thanks I'll try leaving it out after I bake next time for a few hours and see if there is a difference. 

AbeNW11's picture
AbeNW11 (not verified)

Providing I have enough and its to the correct hydration and flour. 

http://www.thefreshloaf.com/node/42682/starter-debate-drogon-dabrownman-100-correct

Lovely breads!

sonia101's picture
sonia101

I had serious doubts when my girlfriend suggested using my starter straight from the fridge, I kinda stuck my noise up at the idea lol. I tried searching on google for information but no luck on the subject.  It's been working perfectly for me now for months. My starter is 100% hydration and I just adjust the amount of water/flour in a recipe when baking  if needed. I normally have about 600 grams rye starter and 600 grams of white starter in my fridge, after I bake I just top them back up with flour and water and straight back in the fridge till next bake. The dough takes longer to rise and that suits me because I can let it go overnight while I sleep.

nmygarden's picture
nmygarden

I especially love the pretty stencils and that 100% rye - any chance you can share your formula for it?

Most often, I refresh my starter before using it, but will use it straight from the refrigerator if I'm planning an extended fermentation, anyway. I generally bake once per week, so stay familiar with my starter's condition. I do as Arjon does, when refreshing my starter, I leave it out for a couple of hours before refrigerating it. My intent in doing so is to maintain a balance of yeast to LAB. Yeasts can't keep pace with LABs in colder temps, so over time will benefit from a chance to catch up.

Cathy

Cathy

sonia101's picture
sonia101

Hi Cathy,

My starter has been in the fridge constantly for almost 12 months now, it only spends 5 mins on the bench as I replenish it after I bake. I'll try leaving it out for a few hours after baking :-)

This  Rye Bread recipe is my favourite, the recipe is from Petra 

http://peho.typepad.com/chili_und_ciabatta/2007/08/bbd-3-100-rye-s.html

500 grams 100% rye starter

1 kilo dark rye flour

600 water

26 grams salt 

I just use my starter from the fridge, mix up the dough (before I go to bed) , let it rise while I sleep. In the morning I shape my loaf, slash and let proof for 2/3 hours and bake. I bake my breads in a clay romertopf soaked in water, so I do a cold oven start at top oven temperature. After 35 mins I remove the lid and reduce temp to 200 for another 20 mins. 

It's a horrible sticky dough!! I leave the tap running and constanly wet my hands while handling and shaping the dough.

I've been playing around with flours for the stencil, I'm finding a mix of rice and normal flour seems to work best for me.

nmygarden's picture
nmygarden

It all seems to work beautifully for you, I will definitely try it. I've made 100% rye only one other time and agree, wet hands is the way to go!

One of the many benefits to using SD is its flexibility. Most helpful for those of us with demanding schedules.

Happy baking,

Cathy

sonia101's picture
sonia101

I never thought of SD as being flexible, I used to set alarms to make sure my starter was at it's peak lol. Totally agree with you now tho the last twelve months baking have been so enjoyable! Having fun doing my own thing now, no rules lol

sonia101's picture
sonia101

Bread spices for the rye

2 parts caraway seeds

2 parts Anis seeds

2 parts fennel seeds

1 part coriander seeds

I put the seeds in my spice grinder and added 1 teaspoon per loaf of rye bread

Heylo's picture
Heylo

and it turnes out great.

 

MarieH's picture
MarieH

Hi Sonia,

I am very interested in your process. Can you describe how you build your dough? My standard recipe calls for 3 stretch & folds at 45 minute intervals. Since you are refrigerating your dough overnight, do you skip that step?

Your breads are lovely so I want to do whatever you are doing! Thanks so much.

~Marie

sonia101's picture
sonia101

Hi Marie,

I just make my dough using my starter straight from the fridge, autolyse for 20 minutes and then add salt and finish mixing. I sometimes do 2 stretch & folds, only if I'm home/awake or if I remember lol. Then I just let my dough rise while I sleep and shape and proof for about 2 hours in the morning and bake. Sometime I proof and bake one loaf and place the other loaf in the fridge after shaping to bake the next day. 

Cheers Sonia

MarieH's picture
MarieH

Thanks for the clarification. I'm going to try your method this week.

sonia101's picture
sonia101
sonia101's picture
sonia101
sonia101's picture
sonia101

Sorry did I mention that I leave my dough to rise overnight on the counter and not in the fridge