January 21, 2011 - 9:00pm
Feeding Starter
Is a starter typically fed for maintenance at a 1:1:1 or some other ratio 1:2.3:2.3? How often is it refreshed if only used on the weekends?
Also, are wheat starters typically refreshed with all wheat flour of a mix of APF or BF and wheat?
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I searched for 'Feeding a starter' and got these results:
http://tinyurl.com/4dvd982
Everyone has their preferred methods and you will find yours.
I have two starters, one at 100% hydration, the other that is really a madre taken from a biga each time I make bread with that one.
They both live in the fridge.
The 100% I build twice before baking, both times using 1:2:2 starter:flour:water. I vary the flour sometimes, usually what you would call all-purpose. Grano tenero in Italy. If I'm doing a rye, I'll build twice with pure rye.
I take 10 gm after the second build and feed before returning it to the fridge.
The madre is just removed from the biga after adding the bulk flour but before adding the salt. I think it is about 60% hydration. I never really feed it, just make the biga about 18-24 hours before I want to start the bread.
Jeremy