BGKYSmoker
Nepas OTBS #242
Original poster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
There are many many vids and recipes on sourdough starters. There is no wrong way to make a starter.
Remember a starter is just flour and water with some time and added patience.
You can change your feeding flour to your starters anytime after it has matured. Mature active starters can take from 24 hours to 7 days.
Discard your starter before feeding? Well you dont have to but you will have a large amount of starter and too much you can choke off the activity.
If your going to (try) to bake daily or every other day you will need to feed your starter 2x daily. If you only bake one or two times a month you can put your starter in the fridge. If you fridge you will need to feed a few hour before baking.
Below i have my 3 starters.
1. I use plain gold medal unbleached flour
2. King Arthur bread flour
3. Janies mill high protein.
Not labled is the Janies Mill.
When i feed i discard and save 50g of starter. I also stopped using bottled spring water and switched to distilled. If you use tap water just make sure you dont have salt or chlorine in the water.
Here is my feeding of my starters.
50g of starter
50g water
50g flour.
This is my AP starter.
Just use a spatula to scrape down the starter from the jar. Yeah my jar is crusty. I only switch my starter to a new jar when its get way to crusty and the lids dont sit right.
Janies mill
I add my water to the starter first then stir it, then my flour.
My 3 in the proofer. Lids on loose.
Proofer temp.
This way works for me.
Remember a starter is just flour and water with some time and added patience.
You can change your feeding flour to your starters anytime after it has matured. Mature active starters can take from 24 hours to 7 days.
Discard your starter before feeding? Well you dont have to but you will have a large amount of starter and too much you can choke off the activity.
If your going to (try) to bake daily or every other day you will need to feed your starter 2x daily. If you only bake one or two times a month you can put your starter in the fridge. If you fridge you will need to feed a few hour before baking.
Below i have my 3 starters.
1. I use plain gold medal unbleached flour
2. King Arthur bread flour
3. Janies mill high protein.
Not labled is the Janies Mill.
When i feed i discard and save 50g of starter. I also stopped using bottled spring water and switched to distilled. If you use tap water just make sure you dont have salt or chlorine in the water.
Here is my feeding of my starters.
50g of starter
50g water
50g flour.
This is my AP starter.
Just use a spatula to scrape down the starter from the jar. Yeah my jar is crusty. I only switch my starter to a new jar when its get way to crusty and the lids dont sit right.
Janies mill
I add my water to the starter first then stir it, then my flour.
My 3 in the proofer. Lids on loose.
Proofer temp.
This way works for me.