Activating your sourdough starter from fridge to bake!
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- Опубліковано 15 жов 2024
- Every time you are ready to bake something sourdough, start with this video! Whether it be bread, bagels, focaccia, etc.
I describe step by step, how I get my starter from fridge to bake!
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Kenwillyn Farm
#sourdough #sourdoughbread #sourdoughstarter #feedyourstarter #sourdoughrecipe #bread #homemadebread #homestead
Thank you for this video. I am brand new to sourdough baking. I was gifted a starter and put it in the fridge, but was not sure how to go from fride to baking. Your video instructions are perfect. I only wish I could print it out for quick access. Also I read your reply on just putting the unused starter back in fridge and repeat to use it again for baking. It would be great to have all this as a printable, but I have tagged your video until I have it all down. Thank you again for a great video answering fridge to baking.
The simplicity of your video and music choice is very nice. Thank you as it was very helpful!
Glad you enjoyed it and that it was helpful to you!
Hi, I wonder how you maintain the starter. Do you also feed a part of the original starter to put back in the fridge?
Do you wait until that doubles in size as well to put it into the fridge?
Hello! Great question!
After I have fed it, and used the portion for baking, I just put it back in the fridge like it is. The next bake, I feed again as before and repeat this process.
So if I was gifted about 20 grams of active starter, can I feed it 20 grams of flour, 20 grams of water, wait for the double and use? Can I give it more than 20 grams of each so I'm making more starter?
Yes! You can add 20g of water and flour. You can also add more flour and water to get a bigger starter! Just make sure you add the same amount of water and flour. I would make a bigger starter, because most recipes will ask for at least 100g of starter. You want there to be enough left over after using it to bake with, to keep you goring.
me too
It would be helpful if you had indicated temperature of the water, ambient temperature and how long it took to double. Why not do it the night before with cold water then it would be ready to go as soon as you get up.
Thank you for your response! You could definitely try and add cold water the night before and see if that works for you!
Perfectly explained which is how I do it . And for people that think it is necessary to discard and keep feeding (rubbish) the only discard that you need to do is make another loaf and then place the starter in the fridge until you want to make another loaf . It will stay in hibernation for a very long time until you want to bake again .