The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

BBA Barm refershing question

kauseway's picture

BBA Barm refershing question

If someone can help me I have the barm as described in BBA book pg. 230.   After you create it and put it in the fridge overnight it is ready.  But then he says it is good for 3 days before you need to refresh it.  Does that mean it is good for 3 days in the fridge or on the counter?  I think it is on the counter as his side note says you can keep it in the fridge for 2 months in a container?  Any help would be appreciate it.

bwraith's picture


Once the starter has been fed repeatedly at room temperature and is rising consistently and vigorously, you can refrigerate the starter and use it in a recipe for the next couple of days. It will go from very mild to more sour over three days, which may affect the flavor and the rise timing and texture of the dough of your recipes, especially if the starter is a large percentage of your dough recipe.

After a few days in the refrigerator, you will need to "refresh" the starter, which means taking it out of the refirgerator and feeding it repeatedly at room temperature a few times until it returns to normal strength and vigor. Actually, I find it only takes one or two feedings, if it hasn't been a long time.

I posted a blog entry on the topic of maintaining this type of starter if you want to check it out. There are many ways to do it, even for the same type of starter, and then there are a number of different types of starters, so don't be surprised to find a lot of conflicting information out there about how to maintain starters.