![]() An essential requirement for a baker is flexibility and adapting techniques and inputs, so everything performs optimally in your kitchen. I wanted to preface this article because the following is what works for me here in my kitchen and will most likely work for you as well, but I guarantee you'll find yourself modifying my method to suit your environment. ![]() Each starter is unique, after all: a distinctive blend of wild yeast and beneficial bacteria that has evolved in the temperature it's kept at, the flour used for refreshments, and the time between those refreshments. Each baker has a process for maintaining their starter according to what works for them and the bread they seek. There are many methods to keeping your starter healthy and in proper working order, likely as many methods as bakers. So this post is somewhat a continuation of my Managing Starter Fermentation, but in this post, I'll focus more on the signs for spotting when a sourdough starter is ready for refreshment (ripe) and how to perform that refreshment.īe sure to check out my post on what flour, water, and carryover ratios I'm currently using to feed my starter in my How Do I Feed My Sourdough Starter post. ![]() And recently, I've made some of the best bread I can remember (I took all the bread pictures in this post with this starter). My baking focus has lately been predominantly on my sourdough starter maintenance and maximizing fermentation. ![]()
0 Comments
Leave a Reply. |