taktochno replied to your post “if it’s
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taktochno replied to your post “if it’s not too much trouble, could you give a l little rundown of how…”
My starter lives in the fridge. When I want to use it, I pull it out, pour off the clear liquid, transfer to a 4c measure and stir in about ½ c each flour and water, let it sit under a loose lid til it’s bubbling away and pour about half of it back into a clean jar and put it back in the fridge. Proceed to feed the remainder again, and make whatever is intended. It’s gone weeks between uses.
Ah, and here’s some good pointers from someone with the confidence in their own ability to schedule! I have hesitated to do this because my desires to bake are often “oh yes let’s do that today” and if you have to revive the sourdough starter from dormancy in the fridge you need to remember to do that 1-2 days before, to be sure it’s really Alive, I’m told. But I mean, I still have to strategize because if I’m doing tiny maintenance feedings it’s not really producing enough for me to use unless I’ve either collected discard a long time (in which case if it’s supposed to be fed I have to get it out of the fridge and wake it up) or feed it heavily a day or two before, so really, I’m not saving myself much time or planning.
That’s interesting, though, because all the directions I’ve seen have explicitly said do NOT pour off any liquid but rather stir it back in, so that’s an interesting variation.
(Mostly what it hammers home to me is that the only way to fail is to leave it too long, which outside of the fridge is like, three days, but in the fridge is like, mm like on the order of months really… Nothing else is actually verifiably Incorrect, and you can make it work however you like.)
taktochno replied to your post “if it’s not too much trouble, could you give a l little rundown of how…”
My starter lives in the fridge. When I want to use it, I pull it out, pour off the clear liquid, transfer to a 4c measure and stir in about ½ c each flour and water, let it sit under a loose lid til it’s bubbling away and pour about half of it back into a clean jar and put it back in the fridge. Proceed to feed the remainder again, and make whatever is intended. It’s gone weeks between uses.
Ah, and here’s some good pointers from someone with the confidence in their own ability to schedule! I have hesitated to do this because my desires to bake are often “oh yes let’s do that today” and if you have to revive the sourdough starter from dormancy in the fridge you need to remember to do that 1-2 days before, to be sure it’s really Alive, I’m told. But I mean, I still have to strategize because if I’m doing tiny maintenance feedings it’s not really producing enough for me to use unless I’ve either collected discard a long time (in which case if it’s supposed to be fed I have to get it out of the fridge and wake it up) or feed it heavily a day or two before, so really, I’m not saving myself much time or planning.
That’s interesting, though, because all the directions I’ve seen have explicitly said do NOT pour off any liquid but rather stir it back in, so that’s an interesting variation.
(Mostly what it hammers home to me is that the only way to fail is to leave it too long, which outside of the fridge is like, three days, but in the fridge is like, mm like on the order of months really… Nothing else is actually verifiably Incorrect, and you can make it work however you like.)
