8 hours ago, PatrickT said:Just for comparison purposes, how warm is the spot where your levain and starter are sitting? And how much did you feed your starter (amount of residual starter in the pot and amount of fresh flour/water)? Thanks in advance!
The formula from Amy's Bread recipe for feeding and maintaining is to weigh out 6 ounces of the starter and feed with equal parts flour and water (3 ounces of flour and 3 ounces of bottled water).
After my rye starter was established I spun off a white starter and I maintain both. After they at least double they go into the fridge until I feed them again.
The discard can be used to make a preferment like a biga or levain, or more often than not, I just toss 50 to 80g of discard into a batch of dough.
Last night's dough was started with a Levain using 2 ounces of white starter, 2 ounces of warm water, 5 ounces of bread flour and 1/4 tsp of salt.
Kneaded until smooth and covered and left to rise until doubled.
This is the only starter I've ever used. In the past I've neglected it for months at a time and with just two feedings it bounces
right back. The two I am using now, I started new February 3rd, 2019 so it is now four years old.
Temperature in the house is between 20 to 22°C.
