November 13, 2009 - 4:17pm
Start Over? BBA Step 1 of Poilane-Style Miche
Hi Everyone!!
I began baking sourdough from my own starter about a year and a half ago and have had steady success.
I started to make the Poilane-Style Miche from BBA last weekend, but my plans changed and I couldn't finish it. I made the firm starter, let it double, but stopped there. It's now been in the fridge for 6 days. I wanted to make this bread this weekend, but am wondering if I need to throw out what I did last week and start from scratch, or should the firm starter still be fine? Will there be any difference with the additional 5 days in the fridge?
Thanks in advance.
Hilary
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Hi, Hilary.
The safe thing to do would be to start over, but it's quite possible that the 5 day old starter will work just fine. It may result in a more sour bread than when it was younger. It may be sluggish compared to a younger starter, so you may need to let the dough ferment longer.
If it were me, I'd go for it, but then my starters are accustomed to abuse and neglect.
David
When the going gets tough, the tough starters keep going.
David
I continued on with the bread today with the 'old' firm starter from last weekend. It's been 1 hour with little to no rise, but they are always slow to begin. It smells bready and I think it's beginning to go a bit. I'm just going to leave it and see what happens..
wish me luck!!
It will take a few hours (2? 4?) for the starter to "wake up." ( "Sheesh! I thought I'd never see food again! .... Let's see ... Oh, yeah! Sugar ----> CO2+ETOH")
Patience!
David
I just put the baby to bed in the fridge for an overnight slumber. I got the rise I was looking for after about 6 hours. I'll keep it in the chiller and then take it out about 5-6 hours before baking tomorrow. BBA said to take it out 4 hours before baking, but I feel my yeast are still going to be sluggish - is this a correct assumption or should they be back up to usually zippy speed tomorrow?
Thanks!!
I'm guessing that your starter is probably up to speed. Mine would be. But allowing extra time would be prudent. Just don't allow it to over-ferment.
David