Sourdough Starter.

[JLeonard]

OK... Got it ... Now it's this ratio (1:2:2) every time you feed it ? Or this is just to kick start and then you drop back to a 1:1:1 feed ratio ??

I need a "Sourdough Book For Dummies"... You know.. the yellow one...

When you find it buy two.....I need one also!

Jim

 

[BGKYSmoker]

OK... Rick (or anybody else)... can you expand on this a little more ? Feed 1:2:2 ... Is that somekind of ratio ?? Trying to catch on ... And you know some of us are SLOWWW...

Thats the bakers feeding ratio for just made starter.
Daily feeding 2x
say you have 25g starter you add 25g water and 25g flour 1:1:1
After 7 days discard all but 30g starter then add 60g water, 60g flour 1:2:2. So your feeding more after the 7 days which will jump start and rise faster. You should be baking around 14-17 days with a mature starter. You will need to continue the discard and regular feedings during the 17 days. Once established starter you can feed every other day. If it get slugging you can do 2:2:2 IE 60g starter 120g water 120g flour.

Are you still a dummy

 

[JLeonard]

Thats the bakers feeding ratio for just made starter.
Daily feeding 2x
say you have 25g starter you add 25g water and 25g flour 1:1:1
After 7 days discard all but 30g starter then add 60g water, 60g flour 1:2:2. So your feeding more after the 7 days which will jump start and rise faster. You should be baking around 14-17 days with a mature starter. You will need to continue the discard and regular feedings during the 17 days. Once established starter you can feed every other day. If it get slugging you can do 2:2:2 IE 60g starter 120g water 120g flour.

Are you still a dummy

well....now that you mention it.

Jim

 

[clifish]

Thats the bakers feeding ratio for just made starter.
Daily feeding 2x
say you have 25g starter you add 25g water and 25g flour 1:1:1
After 7 days discard all but 30g starter then add 60g water, 60g flour 1:2:2. So your feeding more after the 7 days which will jump start and rise faster. You should be baking around 14-17 days with a mature starter. You will need to continue the discard and regular feedings during the 17 days. Once established starter you can feed every other day. If it get slugging you can do 2:2:2 IE 60g starter 120g water 120g flour.

Are you still a dummy

yes I am! also dense. Still do not understanding why we discard instead of keep feeding.

 

[DieselTech]

yes I am! also dense. Still do not understanding why we discard instead of keep feeding.

I've never made any type of bread, but I'm wondering if it's to keep your feeding ratios consistent & at smaller batches. I've been following this thread a bit, & trying to learn a thing or 2 myself.

 

[chopsaw]

well....now that you mention it.

yes I am! also dense.

Follow Rick's lead . I was completely lost at first . Once it clicks it makes sense .

JLeonard
Jim , if you're feeding at night make sure you're not missing the peak rise . Could be it's fallen back down by morning .

 

[JckDanls 07]

if you're feeding at night make sure you're not missing the peak rise

So what do you do when it hits the peak rise ? And how do you know when it peaks ?

 

[chopsaw]

So what do you do when it hits the peak rise ?

That's when it has the most yeast in it , and time to get your dough started .
So if your recipe calls for 100 grams of starter , you use 100 grams out of the jar .
Then feed what's left or discard it .

And how do you know when it peaks ?

When you feed , you mark the level with a rubber band . When it doubles in size it should be ready . When it peaks the top will be domed up .
Like this , I really needed to get it started .



Waited and came back to this . You can see the top is sunk in , and it's on it's way back down .
That was yesterday . I did end up using it , but added a 1/2 tsp of
yeast to the dough . Just in case .

If you compare the black sections on the jar , you can see it came up some more from the first picture . Was probably all the way up to the top .

 

[JckDanls 07]

Are you still a dummy

Don't you know it... This is only about 10% of what needs to be learned... So, Yes I am...

So when feeding... Do you just dump the ingrediants on top... Or do you take it out and mix/knead it into the existing ?

 

[BGKYSmoker]

Don't you know it... This is only about 10% of what needs to be learned... So, Yes I am...

So when feeding... Do you just dump the ingrediants on top... Or do you take it out and mix/knead it into the existing ?

Keep the starter in the jar or bowl (glass) and you will need to mix it up.

 

[BGKYSmoker]

I stir my starters down every other day, helps to keep the oxygen going, pops gas for aeration.

If you get starter from me in a couple weeks it's going to be taking on wild yeasts in your area and will be diff from what I sent you. The starter will change to your area and could take longer to become mature.

 

[02ebz06]

Ignore... was already posted.
Would be nice if a person could delete their own post.

 

[BGKYSmoker]

Ignore... was already posted.
Would be nice if a person could delete their own post.

You dont have the delete option?

 

[02ebz06]

Not that I see. Where would it be ?

 

[JckDanls 07]

No Rick... We don't have the delete option... Just the edit button

 

[JckDanls 07]

Keep the starter in the jar or bowl (glass) and you will need to mix it up.

So the starter is a liquid? I was thinking it is dough...

See... This is how uninformed I am...

 

[BGKYSmoker]

So the starter is a liquid? I was thinking it is dough...

See... This is how uninformed I am...

Like a sorta runny pancake batter. not too thick that it sticks to spoon, not too runny that is slides right off.

 

[BGKYSmoker]

Getting some starter pellets dehydrated. I may grind up for easier mailing.

 

[KBFlyer]

I have plenty of Sunny's sweet bread starter in the freezer dehydrated but no sour dough starter backed up in a dehydrated form. Any difference in dehydrating? I would not think so but thought I would ask anyways.

 

[chopsaw]

Getting some starter pellets dehydrated.

I want to get some dried out for back up . Parchment and the oven should work ?
I had a jar get moldy on me . My fault . I saved the second one , but I want some dried for back up