January 28, 2008 - 6:29am
what is a ripe starter?
hey there, i usually make pr's basic sourdough which is made from firm starter but i've read lots of recipes here which demand a 100% hydration ripe starter. what is this? i understand 100% hydr. is feeding the starter equal weights of flour and water, right?! like, i feed mine 250gr each flour and water to each 250 gr of starter. thanks for clearing this up!
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is a starter that is ready to use. In a firm starter, it will have domed and receded a bit; in a wet starter, it will have started to pucker at the top. When it's ripe, you need to either feed it or use it.
SOL
thank you so much for explaining this! could have thought of it myself but wasn't sure.