October 20, 2016 - 6:38am
Sourdough feedings
Hi everyone, got an amazing rye starter going 100 rye 2 feedings a day 1:1:. But I am starting to struggle to keep up with the feedings especially Since I will soon to be going away every weekend for 2 nights. Anybody got any ideas how I could reduce the feedings to once a day during the week and none over the weekend?
Thanks for your time.
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You can slow the activity of the starter by placing it in the refrigerator. I can hold mine for a month by refrigerating it and feeding once a month.
Ford
Hi ford, thanks for your reply. I bake with this nearly everyday can this option still be possible.
Thanks.
I bake rye 4-5 days and when it's not being used, my starters are in the fridge. Take them out, add flour & water, stand for a while use. (top-up jar, let that stand for a while, back in the fridge).
-Gordon
where you keep it in the fridge for 20 weeks at a tin=me with no maintenan e at all and just take a bit if it every tine you bake to make a levain. As much as you bake you just need to increase the starter amount. If you use 6 g each time you bake and you bake 3 days a week you need 18 g a week and 370 g of stiff rye starter in storage total, which is a lot, but you could cut it in half and not do any maintenance for 10 weeks.
No Muss No Fuss Starter
has worked for me.
I just refreshed my starter this weekend. The last time i fed was August 9th! So its been about 10 weeks since i had to do any maintenance.
Good luck