June 14, 2013 - 7:10pm
Lowering Starter Acidity
I have a 100% hydration starter that I typically keep in my fridge and feed once a week. I normally use about 20% of the active starter to inoculate the new one.
The last few times I have refreshed it, I've noticed it has a very strong alcohol smell from the high acidity. To lower the acid should I use a lower percentage of the active starter when feeding? Feed at a different stage of ripeness? Advice appreciated.
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the alcohol is usually a sign of a starving starter. you can try less starter, or more flour in your feed - if using 1:1:1, try 1:2:2. lower hydration can also slow activity, may be worth a shot.
I also keep a 100% starter in the fridge, but I don't feed it once a week; I only feed it when I'm about to use it, and then I'll do three refreshes (1:2:2) before I do, at room temperature. Starters don't have to be high maintenance.
else in life, should be no maintenance and no waste. That is why I keep 80-100g of a 60% hydration starter in the fridge. No maintenance is required and never any waste.
Thanks guys!