June 12, 2020 - 6:36am
ww and rye starters hydration ratio
I wonder if anyone uses a higher ration for ww and/or rye starters.
At 100% they're both pretty stiff and show little activity over days.
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ww and rye starters hydration ratio
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my rye starter does start out pretty stiff. but as the yeast/bacteria work on the flour, they do soften up enough and rise. i think as long as the flour is well hydrated, it should be ok. at subsequent feeds, the starter that you retain will be softer.
I've found by the time min is going, the next time I use it, it's gone blue.
do you freeze or fridge?
if you're not baking every few days and feeding regularly definitely fridge and just feed once a week. but why not also freeze some.
yea, that's what I must do.