Sourdough starter starting to take over?
Starter starting to take over?!
Don’t panic! There’s a few simple changes you can make to get back in control, and stay in control.
A lot of sources say to maintain a large amount of starter, double it when you refresh it, discard half, then double again!
You do not need to do this!
You can maintain a small amount of starter and minimise waste by following these steps:
- Take out most of your starter and put it in a seperate container, keeping back only a teaspoon-full (10g)
- Feed the remaining starter 20g flour and 20g water, and when it’s bubbling nicely again put it in the fridge - this gives you 50g which is all you need to maintain
- Make crackers, pancakes, crumpets or english muffins out of extra starter you removed in step 1
- A day before you want to bake get your starter out of the fridge and refresh with 25g flour and 25g water, making it up to 100g
- When it’s bubbling nicely again remove 50g and put this in another container, then put your remaining 50g of starter back in the fridge
- Feed the 50g of starter you removed with another 25g of flour and 25g water to make 100g of levain
- When the levain has doubled use all of it to make a loaf of bread
Simples. Closed cycle sourdough maintenance with no waste and no stress!
Happy Baking Breadheads!
Much love,
Sourdough Breadsmith
Hi,
I am Roshni from Brisbane and have watched Angelique’s Kitchen Warehouse basic video on sourdough bread making. I enjoyed it thoroughly and have started my starter today with 1 teaspoon rye flour and 1.5 teaspoon of ‘still’ water. Will go on feeding it in the same proportion till next Sunday.
Wanted to ask can I substitute rye flour for wholemeal flour?
I had taken a short course in London 2 years back on sourdough bread making but it did not help much and since I have time on my hands now, my interest has surfaced again.
Just LOVE sourdough bread!!!
Would love to hear from you.
Love …. Roshni