I am on day 5 and tomorrow I am suppose to start feeding twice a day, Do I discard at each feeding?
Do I continue for just 7 days or how do I know when to stop?
After I stop how do I continue with this if I dont use everyday? I know I put in the fridge but how do I feed and build up for recipe vs just keeping in fridge?
Thanks you!
A ratio of 1:0.5:0.5 twice a day if you don't discard you'll soon have a barrel of starter. And without knowing the instructions you're following I'm assuming it'll be a higher ratio than that so make it a swimming pool instead of a barrel.
At this stage discarding some will be necessary to keep up with the regular feeds. Once your starter is mature then it won't be necessary as you will be feeding and using it or storing it in the fridge.
For now just keep up with the schedule. Once it's strong and bubbling up on cue after each feed then it can be used to make bread.
Thank you!
The recipe that you are using answers your questions, Victoria.
It tells you to discard half at each feeding, leaving only about 0.5 - 0.75 cup of starter and feed it with one cup of flour and water each.
https://farmhouseonboonecom.bigscoots-staging.com/make-sourdough-starter-scratch
How do you know when to stop?
Again, the recipe tells you the answer. After seven days or when it doubles in size after feeding:
Then it is ready.
How to feed and build up for the recipe, the recipe itself will tell you. For different breads starters are prepared differently.
For example, the person whose recipe for starter you use explains how she prepares her starter for her pancakes recipe:
She adds enough flour and water to her starter to obtain more than two cups of starter and leaves it overnight on the counter. That is how she builds this starter up for the recipe.
Thank you, I just know there are so many different opinions and I guess ways to do it :) Thanks
Well, you were lucky to find a good recipe and it worked for you. Who cares about other opinions and other starters and ways to do them!
Your starter is clearly ready for baking, all it needs is three more feedings every twelve hours to refresh it and cleanse it from the old flour that sat in it for the previous five days when you were not discarding.
So go ahead and enjoy it in breads and other baked goodies! It will serve you well, I am sure. My starter is exactly like yours fed in the same proportions with white bread flour, and it is the best, I also keep it refrigerated.
Best wishes,
M.
Yes, always discard ... or use it! Every morning, after feeding the evening before, you essentially have a homogeneous mixture, so discarding half is not an issue and will not affect your new day's feeding.
7 days? Twice a day? No. Follow Jack, it's easy and works 100%
https://www.bakewithjack.co.uk/blog-1/2018/6/14/making-your-own-sourdough-starter