October 6, 2014 - 11:31am
tartine starter question
seems like a lot of flour to toss in the first stage of the starter development.
has anyone tried building from a smaller quantity?
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seems like a lot of flour to toss in the first stage of the starter development.
has anyone tried building from a smaller quantity?
no need to make that much, I stated with 50g flour and 50g water and went from there. Now that my starter has been going for a while, I keep it going at ca. 30g each in the fridge and build from there when I need it. Lots of good advice on TFL on starting and maintaining starters, with a few good threads about quantities. Have a surf, and remember that for 5 bakers you'll often get 5 opinions! So many excellent bits of wisdom here, I'd begin in the forum on starters!
my starters have always been small. I thought perhaps he had a feed reason, but none that I can tell in the book unless I missed something.
I bake a lot of Tartine breads, and keep a very small amount of starter in the fridge. I feed it only with 20 g flour and 20 g water per 10 g levain. Can't see any difference to earlier bakes, where I feed with more flour - and had to discard more, what I dislike.
Karin