How often should you refresh a pasta madre/lievito? I've seen suggestions from 12-24hrs. Ive also seen somewhere that says every 4-6 hours. I feed my regular sourdough (1:1:1) every 12 hours. It is my understanding that the higher the hydration, the more often you should refresh a sourdough. The lievito I am attempting to make was fed maybe 10 hrs ago and has doubled. Is this an indication that I should be feeding every 12 hours, or is once a day okay?
Process used refreshing every 24hrs:
122g KA Sir Galahand
61g lievito
54g bottled water
3.5g honey
-knead
-roll out into strip
-roll into a log
-place in a bowl covered with saran wrap (I haven't soaked it)
Is low hydration fed 1:0.5:1 every few hours till you get a strong yeasty starter.
Maintenance and prepping for a bake will differ. At this hydration it can certainly be fed further apart but preparing for a bake it'll be every 3-4 hours.
That is my very limited understanding. For a more in-depth explanation please ask Michael Wilson.
alright, thanks.