The Sourdough Starter Topic

[Smithy]

52 minutes ago, Kerry Beal said:

I'd say that's bang on - now if we go back into the baking from flour, water, salt and yeast thread - I very quickly decided there was no way in hell I was going to feed the monster everyday and discard most of it over and over again - so I feed when I need it and keep it in the fridge the rest of the time. Forkish thread

 

Thanks for that note and link, Kerry. I want to add, given the line of questioning from @Acelestialobject, that you only did that after the starter was already established. Right?

[Acelestialobject]

1 hour ago, Kerry Beal said:

I'd say that's bang on - now if we go back into the baking from flour, water, salt and yeast thread - I very quickly decided there was no way in hell I was going to feed the monster everyday and discard most of it over and over again - so I feed when I need it and keep it in the fridge the rest of the time. Forkish thread

Do you mean that once the starter is made, (which is after a week or two of regular feeding) you stop feeding it regularly and keep it in the fridge?

That's what makes it less sour??

[Kerry Beal]

24 minutes ago, Smithy said:

 

Thanks for that note and link, Kerry. I want to add, given the line of questioning from @Acelestialobject, that you only did that after the starter was already established. Right?

Correct - and I got my initial starter from Anna who did all the work on establishing it. 

[Kerry Beal]

2 hours ago, Acelestialobject said:

Do you mean that once the starter is made, (which is after a week or two of regular feeding) you stop feeding it regularly and keep it in the fridge?

That's what makes it less sour??

No - it's in the initial feedings that fast turnover makes for less sour. And yes - once you have established your starter you can store it in the fridge and bring it out and feed it as needed. 

Edited Sunday at 09:51 PM by Kerry Beal (log)

[AlaMoi]

this works with whole wheat flour or buckwheat flour.

there's no shortcuts for time - takes a week.

all measures in grams

[Acelestialobject]

9 hours ago, AlaMoi said:

this works with whole wheat flour or buckwheat flour.

there's no shortcuts for time - takes a week.

all measures in grams

Wow Thanks a lot for this..I'll keep referring to it this week

Edited Monday at 07:24 AM by Acelestialobject (log)

[Acelestialobject]

10 hours ago, Kerry Beal said:

No - it's in the initial feedings that fast turnover makes for less sour. And yes - once you have established your starter you can store it in the fridge and bring it out and feed it as needed. 

I started mine yesterday. I hope it turns out this way 🤞

[Ann_T]

On 1/26/2025 at 12:28 PM, Smithy said:

To elaborate a bit: as I recall, every time you feed the starter you discard some and add fresh flour and water. At that stage it's relatively unsour. The longer it ferments, the more sour it becomes. Folks who really know what they're doing can time the feedings and use so that they get the sourness they want. At least, that's the way I understand the process. Someone who knows more about it (for instance, Kerry Beal or @Ann_T, but there are others) can elaborate further, and more importantly correct me if I'm wrong.

There are so many different methods, that I just found it really confusing when I decided to get into sourdough baking.  Some feed every day and waste an incredible amount of flour, some save all of their discard and use large amounts in their recipes.     So when I started to do my homework, I went with the instructions from Amy's Bread, a bakery in NY that has been around for years.  Amy Scherber's instructions were really easy to follow and once the starter was ready to maintain, it was easy to maintain as well.     I always start with a clean container.  I weigh out 172g (6 oz) of starter and feed it with 86g (3oz) of flour and 86g (3oz)of bottled water.  What is left in the original container is the discard.     I use some of the discard, either directly in to a batch of dough, or I make a preferment, usually a biga using 60 to 80g of discard into 220g of flour and 220g of water.       Once the fed starter has doubled , it goes back into the fridge until next feeding.  Even when I forget it for a couple of months, it bounces right back after one to two feedings.     I think because I am consistent with the formula for feeding, my starter seems to have a consistent sourness.