June 23, 2016 - 5:53pm
New starter...
Hi All,
I have a new starter made of rye flour. It was hard to make it active, since is winter here in Chile and my kitchen is quite cold. But currently, it looks like this:
I am feeding it every morning and I want to move it to the fridge, because I won't be using it everyday.
Is it ok to store it know? How can I know for sure?
How should my feeding schedule change?
Thanks,
Francisco.
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Once you're sure its viable, stick it in the fridge.
All my starters live there and I don't feed them unless I use them. However, I am using my wheat one 5 days a week, spelt 3 days a week and Rye 4 days a week..
However, before I was baking so regulalrly they lived without an issue for a week or 2 between uses.
When I use my starters I top up the jar and leave it at room temperature for a few hours then they go back into the fridge.
No wories...
-Gordon
I have not baked with it yet.
I fed it this morning and I'm planning to mix the dough tonight and bake it tomorrow.
Everytime I feed it, it doubles it's size, gets a sweet smell at the en of the day and a little vinegary the next morning.
I've been leaving it in the kitchen counter since my kitchen is quite cold during the day, while we're out.
Will post details when I bake some loaves.