May 9, 2006 - 8:46pm
Starter Storage
After a few attempts I was finally able to grow a couple of wild yeast starters. I have baked a couple of loafs already and the taste is great.
Now I am wondering on whether I should store the cultures at room temperature (I am in Los Angeles and temperatures are getting into the 80s or 90s now) or in the refrigerator? Right now I feed the cultures once every 3-4 days and store them in the fridge.
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I am wondering if I did something wrong in my post, since I got no replies. Any clue?
No nothing wrong, it can be slow around here at times. I'm following a similar routine with my starter. If it's working for you and your happy with the results you're getting I say keep it up :-)
I am kind of wondering how often I should feed it if I leave it a room temperature?
Once a day would be normal as far as I know but it depends on how often you are using it twice a day is normal too. Have a look at Sourdough Lessons for some informative links.
I would continue to keep it in the fridge. If you keep it at room temperature it will exhaust the nutrients in the flour very quickly and if you only feed it once a day it will become sluggish, but not die. When kept at warm room temperatures, starters should be fed two or even three times a day. That wastes a lot of flour. The feeding schedule you have been keeping is quite good.
If you make a stiffish starter (30 grams starter, 30 grams water, 50 grams flour) and keep it in the fridge, it will go for weeks unfed - just feed before you want to use it. Or if using often, feed once a week, in the same proportions.
Mine is over a year old now and very active, with this regime.
Andrew
Thanks for all the great suggestions.