October 19, 2016 - 9:11am
A Really Stupid question re: definition of "Mature Starter"
So, I might try Robertson's recipe again. It calls for a mature starter and a young levain. As I understand it, that means I should not 'build' my starter b/f using it for the levain as this would make it 'young'? Is that right?
Recipe calls for 1 TBS (? 15 -20 gm? ) "mature starter". I keep mine in the fridge. Often b/f I bake other breads, I take out a little a day or so b/f the levain build to 'freshen it up'.... but I guess that would turn it into a 'young' starter, right? For Robertson's recipe, should I just pull 15 - 20 gm of my starter out and make the levain that way?
Again, thanks in advance.
hester