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How much sourdough starter do you keep?


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#1 Julius H Gardetto

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Posted 25 April 2020 - 06:01 AM

Making my first foray into it, using the recipe for Bread Baker's Apprentice. It is freaking me out, because I've done the math on the retain/refresh/baking amounts three times now, and it is so small compared to what I originally made!

I know the barn recipe is a lot at 4+cups, still just don't want to dump too much out.

What doth the PH do?
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#2 Gumbo Leviathan

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Posted 25 April 2020 - 07:41 AM

My crock usually has around 2 cups worth.  I feed it weekly by removing 1 cup of it (I use it to make crumpets), and replacing it with 1 cup water 1 cup flour.  

 

Make this with the discard: https://www.kingarth...crumpets-recipe


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#3 miccullen

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Posted 25 April 2020 - 07:53 AM

I wish SWMBO liked sourdough  :(  I love it but she hates it.


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#4 SnowMan

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Posted 25 April 2020 - 09:57 AM

I tried the crumpets this morning. I think my starter needs more activity
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#5 Julius H Gardetto

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Posted 25 April 2020 - 10:12 AM

Did you refresh it? BBA recommends refreshing if if it is more than 3 days old.
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#6 Genesee Ted

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Posted 25 April 2020 - 11:58 AM

I have heard that after 14 days of feeding you should be able to keep it in the fridge but idk. I should try this out. I’ve been wanting to make bagels but I don’t want to use all my dry yeast, I use it for pizza dough.

#7 Genesee Ted

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Posted 25 April 2020 - 12:03 PM

Speaking of pizza dough
https://cooking.nyti...ugh-pizza-dough

If you’re not familiar with Roberta’s Pizza in Brooklyn, it’s one of those kind of places that if you are passionate about pizza, you need to go to a bunch of times. Some of the best pizza I have ever had. Go before you die, seriously

#8 SnowMan

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Posted 25 April 2020 - 12:55 PM

I'm on like week 3 of feeding and I'm still not getting significant activity
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#9 Julius H Gardetto

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Posted 25 April 2020 - 01:03 PM

Mine was stalled, so I re-fed and put in the oven with the light on. That kicked the temp up to about 80, and it took right off.
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#10 porter

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Posted 25 April 2020 - 01:24 PM

I started last weekend as well. I used the King Arthur's method that noofus posted. I've missed a few feedings, but mine is going bonkers. We keep our house cool, too.
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#11 dagomike

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Posted 25 April 2020 - 03:37 PM

I tried for about for a week or so and gave up after no activity. I even left it in the proof oven all day for a couple days. I lost some steam to bake as I’ve been busier than I thought when the lock down started. I assumed the flour had enough yeast to and it didn’t matter that it was still basically winter. Maybe not.


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#12 SnowMan

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Posted 26 April 2020 - 06:27 PM

Anyone want to send me a known good starter? I just can't seem to get mine going.

I'll pay the freight.
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#13 Mando

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Posted 26 April 2020 - 06:40 PM

Zero. I avoid bread even though I love it.
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#14 Genesee Ted

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Posted 27 April 2020 - 10:36 AM

Anyone want to send me a known good starter? I just can't seem to get mine going.

I'll pay the freight.

https://www.ebay.com...ASABEgKY5_D_BwE
$6 free shipping

#15 dagomike

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Posted 27 April 2020 - 11:08 AM

You really can buy anything on the internet.

 

i’m trying a one new again. I think there are some small bubbles on the bottom of the bowl. Today is day 3. 


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#16 SnowMan

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Posted 27 April 2020 - 11:32 AM

 

 

Giving it a try!


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#17 Genesee Ted

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Posted 27 April 2020 - 11:34 AM

Nice! I’m tempted myself. I was gonna make one but what the hell, 140 years? This definitely works lol

#18 HVB

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Posted 27 April 2020 - 11:47 AM

Nice! I’m tempted myself. I was gonna make one but what the hell, 140 years? This definitely works lol

I am giving it a try as well.  I had some eBay bucks i guess so it came to $5.06.  For the price of a can of double IPA why not.


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#19 Genesee Ted

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Posted 27 April 2020 - 11:53 AM

Yeah I pulled the trigger. Should be fun

#20 SnowMan

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Posted 27 April 2020 - 02:04 PM

Bumping this up... some more of you guys should buy this and we can all experiment together


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