February 28, 2018 - 9:56pm
Yet more starter confusion.
Would someone much more experienced than I please sort out my confusion? I bake once a week and store my starter in the fridge. Two nights before baking day, I remove the starter to the bench and feed it at night and again the following morning. For the initial feeding I discard about half the refrigerated mixture before feeding. For the second feeding the next morning I am uncertain about whether I should again discard some of this newly- fed starter before feeding it for the second time or whether I should simply use it as is? I think I have read too many articles about starters and their maintenance!
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Take a some off and build it up in two feeds. Feed the what you have left of the starter and return it to the fridge. If you keep a low hydration starter then it can go for more than a week between feeds. Simply take a little off for your builds and when it runs low top it up.
There is no one way to keep and use a starter. It's whatever suits you best while keeping the starter healthy.
Thank you, Lechem. I seem to have a need to see a procedure written down in this way! It is easy to become confused when the brain is saturated with information. There is so much to learn but the expertise on this site is the most wonderful resource. Valerie
What's your baking schedule like through the week? How much starter do you typically need? How many builds do you like to do? And how do you currently maintain your starter?
Discard if you're feeding.
Thank you , HansB for your prompt response. I am so grateful for the assistance offered on this wonderful site. So much experience on which to draw! Valerie
My starter is 1:1:1 so whenever I feed it (in refrig or before I bake) I discard and then replenish what is left with equal flour and water. My "ready to bake" starter sits on bench for about 6 hours after feeding, until it doubles in size.
Experienced bakers seem to be able to demystify what I have complicated with too much thinking. Thank you for doing so, gerryp123. I will now move on with increased confidence! Valerie
My starter is 1:1:1 so whenever I feed it (in refrig or before I bake) I discard and then replenish what is left with equal flour and water. My "ready to bake" starter sits on bench for about 6 hours after feeding, until it doubles in size.
I'm keep a small amount of firm culture, but sometimes can't bake as much as planned after I start feeding. 2 busy neighbor families like to take the extra for Hamelman's waffles/pancakes. I convert & feed the discard to liquid levain for them. I'm only out a little flour, they quickly mix the rest and enjoy something better than store-bought. The fed starter holds in the fridge for a few days (baking powder/soda are added last), so peak starter activity doesn't matter. It's nice to share back & forth with neighbors and help each other, as life was when I was raised many decades ago.