December 8, 2021 - 7:25am
Confused noob
I’ve only recently started sour dough baking and I’m so confused! I started my own starter using rye and it seems to be very active (consistently doubles in size). My questions are about feeding. If your starter is 100% hydration should you feed it and keep it at 100% ? When you’re ready to bake should you use starter at 100% hydration? Do you keep your “mother” starter at 100% then feed the offspring at a lesser percent so that you have both the “mother” and the offspring in separate containers? How do you feed the night before you plan to bake? Sorry for all the questions but I can’t seem to bet my head wrapped around this and I’ve read conflicting approaches!
Thanks