February 19, 2011 - 11:21am
Storing Excess Build for Later Use
I am experimenting with the Detmolder method of rye bread production as outlined in Bread. I followed his quantities knowing I would have too much 'starter' but wanted to stick with his measurements for my initial try....
I would like to use the excess that I have - about 200g - tomorrow rather than today. I am assuming that I can just put it in the refrigerator without feeding due to the short storing time but wanted to make sure that is how to proceed.
If that is okay - what I would do tomorrow would be to take it out and let it warm up and then add the final dough ingredients to it. (This is what I usually do with Peter Reinhard recipes that I follow and I am thinking the Detmolder method should work the same way...)
Thanks
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that shouldn't be a problem. Just take it out 2 hours before using so that it can come to room temperature. You should be able to keep the excess for at least three days in the fridge without feeding.
I usually recalculate the amounts of starter according to what I need - it works the same, and you don't have to worry about what to do with the surplus, if you don't bake Vollkornbrot etc. that often.
Karin
I did end up putting it into the refrig. and it kept growing....I have gotten side tracked by a banana Pain de Leaven recipe that I want to do before my next rye bread.
Always something new to try out on the family. :-)