The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Maintaining Sourdough Activity

trancer's picture
trancer

Maintaining Sourdough Activity

Hi All,

I keep a 9:1 Unbleached organic white baking flour (13%) and organic Rye flour starter (Sybil).  When active I get a nice 3 X rise.

To maintain its activity i find I need to feed it 3 times a day and that a feeding ratio of 1:2:2 supports this.  I refresh every 8 hours (or thereabouts) and for it to be ready for a refresh after 8 hours i keep it at roughly 22 - 25 degrees Celsius.

I've experimented with changing the ratios and temperatures to achieve a longer period so that I can get it to a point where it only need to feed it twice a day.  I find though, that it looses some of its strength when I mess around with the ratios / schedules / temperatures.  I find that after about 2 days it will not be quite as active and it will need 3 x daily feeding for a day or two before it's back to its ferocious self.

Any tips from the brains trust on what would work here?  e.g. Are there some variables i shouldn't change (i.e. temperature)?  Which variables have the least impact on starter activity?

Feedback very much welcomed.

Thank you.

I've attached some pictures of bread made this week with a strong Sybil, and Sybil in her ferocious form. 

 

DanAyo's picture
DanAyo

Try taking 10 grams off of your original starter and feed it 30 grams of water and 50 grams of white flour only. You’ll have to knead this a little.  Keep your original as is.

Dave Cee's picture
Dave Cee

"To maintain its activity i find I need to feed it 3 times a day and that a feeding ratio of 1:2:2 supports this."

 

Do you have to discard starter or do you just keep adding to the original/beginning amount? If you discard after feedings 1 and 2, how much starter do you carry forward each time and how much starter do you have when feedings are finished prior to mixing. Great loaf!