March 31, 2016 - 2:04pm
Caught some wild yeast, now what?
Day 6, WW flour only, 1:1:1 (4oz each), feeding every 12 hours, doubling in 5 hours (seems fast!), so now what do I do? There's so much advice online I'm having trouble choosing the best approach. I know I will need to slow it down and keep it in the fridge, using it once or twice a week. how do I transition it to the fridge? How do I use it for baking? Seems like such basic questions that Google could me with. I'd appreciate some Fresh Loaf advice. Thanks!
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Id like a mellow yeasty taste, not too acidic. How do I achieve that?
A Baker, it must be more complicated than that, right? haha! do you think it's already ready to bake with?! That would be awesome. I guess I thought it would take longer To be ready.
i have done the float test with bagles. I didn't know about it for a starter, that's brilliant. Going to try it now! I'm going to try Reinharts WW sourdough hearth bread. I'm ridiculously giddy about this whole bread thing and having my own starter that I made has sent me over the moon. I don't think this is normal.--
Oh yes it is lol!! I too am a newbie and was over the moon when my starter bubbled. What an achievement. Mine must be 6 to 8 weeks old now and is happily sitting in the fridge, lots of lovely bubbles.
I'm on to Apple yeast water now with great results.
What is apple yeast water?
100 loaves if bread at 1,000 g each. So you better get cracking ge,t that oven heated up, so none of the starter goes to waste. If you are going to bake a couple times a week you can probably get by with 30-50 g of stiff tarter in the fridge ma. About 100 times less than you have now :-)
YW Primer to learn about YW.
Dabrown, I'll look into YA Ptimer and get baking! Bread is my favorite gift to give.
Dabrown, I'll look into YA Ptimer and get baking! Bread is my favorite gift to give.