The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Timing With the Starter and Autolyse

swedishflish's picture
swedishflish

Timing With the Starter and Autolyse

So I woke up a little late one morning and my starter was already at it's peak. I was debating on whether or not I should put the starter in the fridge to delay the process to make time for my autolyse or feed it a tiny bit of flour and water and let it rise a little bit. 

The night before, I started with

20g starter

60g water

60g whole wheat flour

 

When I woke up, I fed it an extra. I did not discard anything.

20g water

20g whole wheat flour

 

Which is the best option? Put it int the fridge to slow down the yeast or feed it a little bit and let it eat for a a few hours?

swedishflish's picture
swedishflish

Would autolysing for a full feeding period (5 hours) affect the finished product in any way?