Sourdough starter by Nancy Silverton-maintenance
Hello everyone! :)
I am new here.
Hoping I will get an answer!
I have done sourdough starters again but I am so confused about this.
I feel silly for asking this... :)
So I have made the sourdough that Nancy Silverton has in her book "Breads from the La Brea bakery". I have it in the fridge for about 3 weeks since day 15 or the procedure because I am so confused about what to do next.
Wanting to move to maintain a smaller amount as she describes on page 37 but couldn't seem to work out the proportion of water and flour descibed. She says "match the starter with flour and water each time instead of doubling it..."
I assume I should go with 1:1:1, 1 cup starter, 1 cup water, 1 cup flour all at once and that's it.
Of cource I will take the starter out of the fridge for a few ours, feed it , let it out for a few hours and then put it back in the fridge for a week and then repeat.
Thanx in advance to everyone that will take the time answering. :)