Hardly enough room for the milk and juice. Sometimes the milk and juice ferment right in their containers after a few days in my refrigerator. The one argument cranbo makes is that sometimes a small amount of starter may be hard to keep viable. I'm not sure about that but a saving grace of keeping a larger jar of starter is that if the starter goes "bad", there is usually a teaspoon that can be rescued from the bottom or middle of the jar and used to start a new starter.
Can't do that with a small starter. I did dry some of my starter and freeze it. Also, I never had a problem developing a starter. I think my house is colonized with all the yeast and lacto I need.
Fruit and veggies don't spoil in my house-they seem to ferment instead. I agree with the "smaller is better" motto. My rye starter in the fridge amounts to at most 80 gr. When I want to prepare something mostly sweet breads I use a teaspoon of starter in the preferment. Sometimes I prepare a straight dough skipping the preferment altogether and only rarely the dough failed to rise. I refresh the starter itself only when there are only 10 gr left.
This small amount leads to frequent refreshments that can only do good to the starter. I don't keep a smaller amount only because I use it frequently. As David Snyder always writes: "watch the dough, not the clock" that can lead to "watch how the starter behaves and if it rises slowly refresh once more".
I'm in a school of small amount of starter, too. My starter I keep in a fridge is typically anything between 50g- g. Usually bake twice a week and feed the starter a couple of times before I use it. If I haven't baked for a week or more, I feed three times to make sure it becomes active enough.
I refresh weekly when not baking. If I'm going to be gone more than a week, I freeze some. Seems to work well, however I don't always get a great rise. I think I'm not doing enough pre-bake feeding.
Sometimes I use it straight from the fridge after warming it to RT. What would be a better pre-bake feeding routine? In my experience feeding is starving your yeast. It stays somewhat active but never reaches the peak it should reach. Over time it will become less robust and active. Iwould suggest going to AND two expansins before you begin your official "preferment". For example On Thursday evening I would suggest one feeding at ratio.
Then Friday morning it should have peaked or be peaking and feed it again at And feed the starter again. Let it sit out an hour or so and then refrigerate it and save it for next weeks bake. Skip to main content. How much starter do you really need to keep? September 9, - pm. I always use tap water and regular flour. Unless your tap water is super chlorinated and it is good drinking water you should be able to use it to feed your starter.
I generally use King Arthurs unbleached AP flour for feeding. Occasionally, if I'm making whole wheat or rye bread, I'll feed with the whole grain flour. I usually feed it and give it a couple of hours at room temperature. Usually hours is enough time. I like to see that it's active and growing before it goes back into the fridge. Thank you so very much for your excellent and very helpful information on keeping a sourdough starter 'baby'alive!! I have recently begun this new hobby or obsession-as my husband has righly observed.
My friend who gave me starter- and continues to when something goes awry-happens to be the person you described as "drowning in starter". Now I willnot only be following your instructions, but also intend to pass your info on to her. I now have a renewed hope in my success as a sourdough 'Mama'!
Thank the Lord! And my husband thanks you too! Ha, ha. Only 3 oz of starter and very little discard. Jump to How-To. What if I forget to feed my starter for several weeks? Can I make dough with cold starter straight from the refrigerator?
What is that gray liquid on top of my starter, has it died? Do I have to weigh the ingredients? Find what you need in our sourdough baking guide. View our privacy policy. Save Recipe. Instructions To store your starter at room temperature: Stir the starter thoroughly. Tips from our Bakers Use "discard" starter to make pancakes, waffles, cake, pizza, flatbread, or another treat; for inspiration, see our s ourdough discard recipe collection.
For more recipes like this subscribe to our newsletter. Sourdough Sourdough Boule. Miscellaneous Cinnamon Applesauce. Sandwich bread Multigrain Sourdough Sandwich Bread. Sourdough Sourdough Apricot Oat Bread. Unbleached All-Purpose Flour - 5 lb 5 out of 5 stars Reviews.
And for easy access to just about everything we've learned about sourdough baking here at King Arthur Flour and are eager to share with you , see our sourdough baking guide. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, three dogs, and really good food! I keep my starter in a jar a top of a warm not hot unit overnight. In the morning, there is a dry skin that forms on top of the starter.
When I remove the skin, it appears that there are still active bubbles underneath. I want to keep the starter in a warm place to promote the fermentation, but does the skin suggest that the warmth of the unit is too warm? Hi Fred, it sounds like your starter is drying out on top because you've covered it a bit too loosely. The reason we say to cover the starter loosely isn't because the starter needs airflow in order to ferment properly it doesn't , but because fermentation gases can build up in a tightly lidded container and cause the lid to pop off.
Try covering your container securely with plastic wrap which will flex and see if that prevents the skin from forming on top. If the temperature where you have your starter stored is higher than 80F, then it could be a bit too warm, but if it's in the F range then you should be fine.
Would love to print this perhaps with less commentary and just the basics We're definitely working on this, Christine, but currently there isn't an easy way to print the blogs. In the meantime, you can always copy and paste the materials you want to print to a word document. For this particular blog, you can find the core information on the recipe page , which is printable. Is this ok for long-term storage in the fridge or should it be more air tight? I could but a vinyl sticker over the whole I'm thinking but only if I have to.
Thank you for helping. I'm just getting started on this adventure. Hi Jennifer. It sounds like the ceramic casserole pot that you have would work great. This can be plastic wrap, a shower cap, a plate set on top, or the metal plate that comes with a mason jar not using the ring to secure it in place. We do not suggest a towel as a porous material it can allow to much air to permeate in and cause the starter to form a dry crust on top.
Happy Baking! Hi : i have a question: i've been feeding my approx. I'm planning to go away for a day or two. Will my starter by ok on the counter for that time or should i feed it and put in the fridge before leaving? Hi Beatrice, We'd say give the starter a nice healthy feeding and place in the fridge while you're gone. Easy peasy, and peace of mind for you that it will be fine if you decide to stay away another day. Enjoy your vacation! I like to make my bread first thing in the am.
So having said that what is the best time to feed my starter? Hi Irene! If you want to mix your bread first thing in the morning using a ripe starter, you can build a "slow levain" exclusively for this purpose by creating a separate starter that is fed with a lower amount of previous sourdough culture than you normally feed it. This way, the lower amount of starter will take longer to "eat it's food" and ripen over a longer period of time rather than hours.
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