Sourdough Starter Upkeep

[BGKYSmoker]

When we lived in Naples, FL we were at 3' sea level. My starters were very active.
Since moving to KY where we are at 682' its been a curve to keep my starters active. Yes a change in climate and sea level affects your bread making. I even keep my water with my starters in my proofer at the same temp of 79*

 

[LoydB]

I bake with mine every couple of weeks. It lives in the fridge. I keep it at 100% hydration. A couple of days before I'm baking, I start with about 30 grams of it and build it back up, feeding it twice a day, doubling the size. On the third day, I take out 30-50 grams of it, feed it, then immediately stick it back in the fridge. The rest becomes the starter for the loaves I'm baking.

 

[SmokinEdge]

When we lived in Naples, FL we were at 3' sea level. My starters were very active.
Since moving to KY where we are at 682' its been a curve to keep my starters active. Yes a change in climate and sea level affects your bread making. I even keep my water with my starters in my proofer at the same temp of 79*

View attachment 634678

At some point I want to try this. This brings the question to my mind, what do you theoretically think would happen at 6400’ elev.?

 

[bauchjw]

That’s commitment that I respect the heck out of!

 

[noboundaries]

Yeah, I kept a sourdough starter going in the fridge for several years. Earlier this year I fed it whole wheat for the first time. It bloomed like crazy, filled with hooch, then died. I could not bring it back to life and tossed it after a couple weeks of trying.

Now I make an overnight biga bread, but instead of using a biga starter, the entire recipe is the biga (only 75% hydration, though). Uses between 1/4 and 1/2 tsp yeast per loaf. Not quite as sour as sourdough, but close after 12-18 hours bulk rise, tension shape, and 3-4 hours second rise in a banneton. Way easier than the SD. Makes a pretty good crumb, too.

 

[BGKYSmoker]

At some point I want to try this. This brings the question to my mind, what do you theoretically think would happen at 6400’ elev.?

6400'
Snow.....lol....i had to.

I dont know how the bake would at your elevation. I can ask my SD friend, she knows the ins and outs of baking.

 

[BGKYSmoker]

Yeah, I kept a sourdough starter going in the fridge for several years. Earlier this year I fed it whole wheat for the first time. It bloomed like crazy, filled with hooch, then died. I could not bring it back to life and tossed it after a couple weeks of trying.

Now I make an overnight biga bread, but instead of using a biga starter, the entire recipe is the biga (only 75% hydration, though). Uses between 1/4 and 1/2 tsp yeast per loaf. Not quite as sour as sourdough, but close after 12-18 hours bulk rise, tension shape, and 3-4 hours second rise in a banneton. Way easier than the SD. Makes a pretty good crumb, too.

View attachment 634744

Biga pre ferment.

 

[Sven Svensson]

I have absolutely no talent for baking bread, only eating it, preferably with stinky cheese. And, since I’m dreaming, a cold cider.

 

[noboundaries]

Biga pre ferment.

Yep, but instead of mixing a preferment the night before to add to the flour the next morning, I mix ALL the flour, salt, water, and yeast in a bowl to get a ragged dough. Cover and ferment for 12-18 hours on the counter (house is 75°F), 24-48 in the fridge. A biga is 100% hydration. I mix a 75% hydration of the ingredients, so technically it isn't a biga bread, but that's what I call it.