The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough starter

Byrnee's picture
Byrnee

Sourdough starter

i need help

i have started a dough dough starter 200gm fed 200gms flour and 200 water. My question is when I use the starter ie 150gm how much do I feed it?

Abe's picture
Abe

Then you are a week or two away before you're able to use it. I think you should concentrate on getting the starter viable before thinking about anything else. Keep your starter at around 78°F and it should be ready sooner rather than later. If you experience any lag in your starter then slow down the feedings. Don't be in a hurry and over feed at this young stage.

Just a brief outline as an answer to your question.

There are a few ways to keep and use a starter. Two main ones...

1: feed your starter and take some off to put into the recipe when ready

2: keep only a small amount and use it to build off-shoot starters (aka "levains)

In both cases you'll want it to be a good feed of at least 1:1:1 and use when ready. In which case you'll only wish to keep smaller amounts of starter at an one time otherwise you'll be building and discarding a lot. Only way to get your head around this is to start using it and follow recipes at first.

I don't know which recipe you're following but you're already getting into very large amounts.

Byrnee's picture
Byrnee

thanks it was actually a Xmas gift from my chef son, so it’s been around since Xmas. 

I discard 250 then replace 200 flour 200 water.

seems like the it’s behaving now bubbling and doubled in size. Did the float test all good it floated

tried baking but the first prove was hopeless no rise whatsoever.

Abe's picture
Abe

Then it should leaven bread. I'm assuming this gift was a live established starter. Was it fresh or dried? What instructions were you given?

Byrnee's picture
Byrnee

Yes it should but it didnt that's the dilemma.

It was.live

Disgard and feed were the Instructions which I have done.

Argh I'm about to give up.

 

Abe's picture
Abe

Over the next few feeds try the following...

  • 10g starter
  • 50g water
  • 50g flour (40g bread flour + 10g wholegrain flour)

Do not re-feed till it's peaked and store the discard in a container in the fridge. You can use this in other recipes and it can be back up.

Once you have done about 4 feeds try this recipe.

Byrnee's picture
Byrnee

I appreciate your help.

I will give it a go.

Thanks again Abe..

Abe's picture
Abe

to get used to sourdough and learn how it behaves etc.

Feel free to ask me any questions.