Currently in the process of making my first sourdough starter and I'm a little confused on what to do once I have an active starter i.e. how should I maintain it after making the first sourdough loaf? any help would be greatly appreciated!
Help - depends who is helping. Storing a starter is different than making one. That much I can say. First - make it. First things first as they say. Enjoy!
I had little success with wheat flour cultures but these instructions for starting and maintaining a rye culture will have you baking with it in a week. I usually feed mine once a week, about 12 hrs before mixing the sponge/levain. After mixing the sponge/levain, what remains of the culture goes back into the fridge.
It has survived 5 weeks unused in the fridge, with 3 feedings after that, 12 hrs apart.
Using a rye culture with a white flour bread may give it a slightly different flavor (not worse, just different). But the rye starter is fine for high whole wheat breads as well as ryes.
Once the culture has been going for a while, you can do a double feed and 12 hrs later, dehydrate some of it. The dried culture, kept in a closed plastic bag in a cool dry place lasts a long time, just in case you somehow lose the active culture.
Help - depends who is helping. Storing a starter is different than making one. That much I can say. First - make it. First things first as they say. Enjoy!
https://www.kingarthurbaking.com/recipes/feeding-and-maintaining-your-sourdough-starter-recipe
I have Hamelman's books that have various options also, whether you are occasional bake or more regular.
It's hard to make a mistake if you chose the option suitable to your situation.
Cheers,
Gavin
This is a great resource and easy to understand.
https://www.thefreshloaf.com/node/79105/sourdough-guide
Cheers,
Gavin
I had little success with wheat flour cultures but these instructions for starting and maintaining a rye culture will have you baking with it in a week. I usually feed mine once a week, about 12 hrs before mixing the sponge/levain. After mixing the sponge/levain, what remains of the culture goes back into the fridge.
The Rye Baker - Starting and Maintaining a Rye Culture
It has survived 5 weeks unused in the fridge, with 3 feedings after that, 12 hrs apart.
Using a rye culture with a white flour bread may give it a slightly different flavor (not worse, just different). But the rye starter is fine for high whole wheat breads as well as ryes.
Once the culture has been going for a while, you can do a double feed and 12 hrs later, dehydrate some of it. The dried culture, kept in a closed plastic bag in a cool dry place lasts a long time, just in case you somehow lose the active culture.
Dehydrating and Reviving Sourdough Culture