May 12, 2010 - 11:57am
Sourdough starter
Hi, I ordered a Zojirushi bread machine from KAF. I also purchase a Crock and they are sending me fresh sourdough starter with it. This will be my first try at baking bread. I am intimidated by the though of feeding a sourdough starter daily, and all the waste with feeding and discarding. I may make sourdough bread only once a month so I don't want to discard so much starter. My question is how long can I store the starter in the fridge before I feed it? I don't want to become a slave to this but I don't want it to die me either. What do you suggest.
Thanks Erlinda
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I store mine at 100% hydration in the refrigerator for a month without refreshing. Then I mix the starter and discard most of it. The remainder I refresh in two stages (8 to 12 hours apart) with ratio of starter:flour:water = 1:1:1 at each stage. The starter is rearing to go after the second stage has set for about 2 to 3 hours. The temperature of the starter should be 68 to 75°F during the refreshing period.
Good luck!
Ford
Ford, Thanks for the quick response. 100% hydration would be equal weight of flour and water?
Ok you mix the starter and discard most of it. So if I have a cup of starter how much should I discard?
Thanks again, Erlinda
Careful about switching back and forth in your measures. I'd suggest you stick to weights all along. And grams if you can handle it as it's SOOOO much easier than ounces.
If you will be planning on baking a couple of loaves one weekend per month, you don't need to hang on to much starter. If you were to start with ~10g (about a heaping teaspoon, for visualization) and add 20g of water, whisk that up and get it bubbly, then add 20g of flour and stir together, you'll have 50g or "about a quarter cup". This will live quite nicely in a half-pint mason jar.
When you feed again, you take 10g out and repeat. The other 40g you can use to bake your bread or whatever else you care to make like pancakes, etc..
20g of flour is all you have in there (+20g water) so even if you toss it, it's not about to break the bank.
But LindyD is right; hold on making decisions until you get that starter and have the instructions.
Paul,
http://MellowBakers.com
A Hamelman BREAD baking group
Paul, Your information is so helpful. I happen to have a very accurate scale that weighs by grams, or oz. I will do what you suggested. I should receive the fresh starter some time next week. I'll keep you posted
Erlinda
Erlinda, why not wait until you actually receive the sourdough culture from KAF - it comes with instructions.
Or, visit the KAF website. They've posted pretty clear (with photos) instructions here
Happy baking...
Lindy, sounds like good advice to me, I was just a little nervous about the whole process and commitment to maintaining it. I'll wait till I get it and check out their site in the meantime.
Thanks, Erlinda
I have the KAF sourdough starter and it's really easy to deal with and makes gread breads! I followed the KAF directions to refresh it after it arrived and then I feed it once a week. I usually take the leftovers to bulk up for several things and make pizza dough and freeze it for use later. Also if something happens to my starter I can defrost and start over. The other good thing about having some frozen is when people ask for a starter to try it out I just grab one out of the freezer for them to take along with instructions. I understand you can dry some to store "just in case" but I'm having so much fun baking I keep using it every week!
Toni
Toni, Are you freezing the fresh starter, or the pizza dough you made and turn it back into a starter? I'm not sure what you mean. Never made bread before so everything I'm reading sounds like Greek.
Thanks for the comments, Erlinda
Erlinda,
When you receive the KAF starter you'll see how little it takes to get going. After I do the weekly feeding I'll take a tablespoon out and put it into one of those little mini-zip bags and drop in the freezer. Then all that's needed is to allow it to thaw and treat it like the original. Maybe some of the more experienced bakers here can weigh in on whether this freezing step adversely affects the starter but I haven't been able to tell any difference in the end product.
Have fun!
Toni