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 14 hours ago 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 4 hours ago 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 🤞