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re: Sourdough Bread Eaters
Posted on 1/16/26 at 7:42 am to ChEgrad
Posted on 1/16/26 at 7:42 am to ChEgrad
quote:
-Refrigerate it
-Change ratio from 1/1/1 to maybe 1/5/5 or even 1/10/10
-Perhaps vary the flour to water ratio (less water, stiffer starter)
I did some googling after my post but nothing like having real world comments to confirm what you've read. I am in the process of getting it very active and thriving, so will move to the refrigerator after. Thanks.
ETA: Do you use AP flour, unbleached for the feeding? That's what I typically use.
This post was edited on 1/16/26 at 7:44 am
2
Posted on 1/16/26 at 8:35 am to jmon
quote:
Do you use AP flour, unbleached for the feeding?
Either will work. I use a blend of 70:25:5 of AP/Wheat/Rye as my feed when reviving my starter after a period in the fridge. Same as you, I might make a loaf about every other week.
I will save the discard as I feed the starter and use it to make pancake batter, crumpets, English muffins and even focaccia or an occasional pizza crust. Although usually I'll just make yeast versions of those.
Posted on 1/16/26 at 8:38 am to BlueRabbit
Posted on 1/16/26 at 9:32 am to jmon
It takes some planning to bake sourdough. If you have time take the starter out of the refrigerator say the morning before you bake and feed it well. Then discard and feed again later that night to use the next day.
Once it gets to be a really mature starter you can take it straight from refrigerator and make a starter. You just want it to, for lack of a better way to say it, be alive. Bubbling, brewing, rising, falling etc…
I use for the most part, 50% white (any kind will work-use whatever you want to use up) 50% whole wheat. Buy a five pound bag of each and blend together and put in a container. Then no need to measure both.
My whole wheats are fresh milled so I can use more flour to make a stiff starter pretty easy since it takes the water well.
Just buy the King Arthur bread flour and the King Arthur Whole Wheat flour. They are both great flours, not bleached, bromated or enriched.
Try for a bread 70% white and 30% whole wheat. It’s a great percentage and a great tasting bread.
And if you are having problems with it being a slack dough I suggest trying 65% hydration. It’s a great starting point for beginners and using new different flours. It will keep your dough stiffer and easier to work with -much less sticky. Then you can gradually work your hydration % up as you go along the journey.
Post your results. We need more photos in the thread.
Once it gets to be a really mature starter you can take it straight from refrigerator and make a starter. You just want it to, for lack of a better way to say it, be alive. Bubbling, brewing, rising, falling etc…
I use for the most part, 50% white (any kind will work-use whatever you want to use up) 50% whole wheat. Buy a five pound bag of each and blend together and put in a container. Then no need to measure both.
My whole wheats are fresh milled so I can use more flour to make a stiff starter pretty easy since it takes the water well.
Just buy the King Arthur bread flour and the King Arthur Whole Wheat flour. They are both great flours, not bleached, bromated or enriched.
Try for a bread 70% white and 30% whole wheat. It’s a great percentage and a great tasting bread.
And if you are having problems with it being a slack dough I suggest trying 65% hydration. It’s a great starting point for beginners and using new different flours. It will keep your dough stiffer and easier to work with -much less sticky. Then you can gradually work your hydration % up as you go along the journey.
Post your results. We need more photos in the thread.
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