Sourdough thread............

MX said:
My wife would kill me if I made 3 loaves, however I may pull this bake down to 70%
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I hear that you can freeze sourdough, I haven't tried it yet though. Next time you have people over, experiment with the different hydration %s and see what works best. Everyone loves to eat sourdough, just not everyone has the patience it takes to make it.
 
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bfreebern said:
I've worked and experimented with higher % ranges and it just frustrates me, with how sticky and hard it is to come together.
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I had the same experience. I think I started at 65% for a while and worked my way up.

The lower % are much easier to work with, so maybe do one at 65 first and see how it goes, then try 70 next time, etc. Just keep experimenting and find your own sweet spot.
 
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Anybody else keep their starter in the fridge? You read it's a no no, but I keep mine that was fur decades with no issues, and required way less feeding. Probably varies by which bugs you have in thy culture I suppose j
 
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smellysell said:
Anybody else keep their starter in the fridge? You read it's a no no, but I keep mine that was fur decades with no issues, and required way less feeding. Probably varies by which bugs you have in thy culture I suppose j
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Yep. I usually get out out and feed it on Friday night, feed Saturday morning, make a batch of waffle/pancake batter Saturday night and feed again, then make bread Sunday and give the starter a small feeding, then toss it back in the fridge.

I can't imagine the amount of flour you'd go through keeping it at room temp all the time.
 
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smellysell said:
Anybody else keep their starter in the fridge? You read it's a no no, but I keep mine that was fur decades with no issues, and required way less feeding. Probably varies by which bugs you have in thy culture I suppose j
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I used to keep mine in the fridge if not using it for a few days/week or two. Then would pull out periodically and let it slowly return to room temperature over 12-24 hours, then discard/feed, 24-48 more hours at room temp to grow, then use/feed for recipes or return to the fridge to rest it for a while longer. Currently have a dead feed at the back of the fridge that's been there for a year or two but no mold or anything on it. Interested if this could be revived tbh.

For clarification, this is a wet sourdough starter I had
 
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Thoughts said:
I used to keep mine in the fridge if not using it for a few days/week or two. Then would pull out periodically and let it slowly return to room temperature over 12-24 hours, then discard/feed, 24-48 more hours at room temp to grow, then use/feed for recipes or return to the fridge to rest it for a while longer. Currently have a dead feed at the back of the fridge that's been there for a year or two but no mold or anything on it. Interested if this could be revived tbh.

For clarification, this is a wet sourdough starter I had
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I bet it will come back, I've read similar stories. Just pull a bit out and try feeding it, then let us know what happens!
 
when I know I am not going to bake, I put my starter in the fridge, and feed it 2 times a week, even though it does not need it that often
 
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