January 7, 2013 - 8:13am
Hello From SoCal
I am Wingnut,
Like the name implies I can be a bit off. I am sure I will ask some pretty stupid questions from time to time, try to forgive me. I am a pretty good cook but not much of a baker (I am mathematically challenged, coupled with a dyslexia) so I tend to do things by eye, hence the not so good baker part. I can make some quick breads and the like with the occational good loaf.
My first question is; Why do so many formula's I read alway say throw out this much of your starter as you feed it? I use 100% hydration starter with Bob's Red Mills and I never get rid of any of my starter when I feed it, am I doing something wrong?
Cheers,
Wingnut
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So I am not sure if it is proper to put something in the "pocket" but I make what I like. That is my own home cured smoked bacon and a piece od Comte' cheese inside.
Wingnut
Perhaps you could enlighten us about your process so that we might understand how it is that you are able to use all of your starter.
On a regular feeding schedule, starter grows exponentially. You have to either use it or discard some of it when you feed it. Otherwise it will either starve or quickly fill your swimming pool.
How much starter to you use when you bake?
How often do you feed it, at what temperature, and in what ratios?
At what temperature do you store it, how long do you store it, and how long do you wait after feeding to put it into storage.
I don't use all of my starter everytime I bake. What I ment was I do not discard any of my sarter when I feed it.
On how much I use, prolly 1 to 2 cups per formula. It is only my wife and I so I try to do small batch baking.
I feed it once a day. I leave it out on the counter. I use 4.5 oz of flour to 4 oz of water, by weight.
I bake about two times a week.
It is pretty cool this time of year I'd say it is like 64-74 in the house. I don't store it I just leave it out.
'nut
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