How much time is required for sourdough starter to reach the
point of being ready to refrigerate until the next batch of bread?
I store starter in the fridge because I bake only about once a week.
Usually the starter is fed, allowed to ferment along with the new loaf
of bread and then refrigerated shortly (hours at most) later. The fridge
is at the cold end of the scale, just slightly above freezing.
Does starter store better "hungry" or "fed" ? "Better" for my purposes
means giving the most vigorous rise when innoculated into dough; I'm
not seeking any special intensity of flavor.
Thanks for reading,
bob prohaska
This is the most comprehensive guide to SD starters of which I am aware: https://www.theperfectloaf.com/guides/sourdough-starter/
It covers longer term storage if you scroll down.
On 2025-05-11 5:45 p.m., bp@www.zefox.net wrote:
How much time is required for sourdough starter to reach theThis is the most comprehensive guide to SD starters of which I am aware: https://www.theperfectloaf.com/guides/sourdough-starter/
point of being ready to refrigerate until the next batch of bread?
I store starter in the fridge because I bake only about once a week.
Usually the starter is fed, allowed to ferment along with the new loaf
of bread and then refrigerated shortly (hours at most) later. The fridge
is at the cold end of the scale, just slightly above freezing.
Does starter store better "hungry" or "fed" ? "Better" for my
purposes
means giving the most vigorous rise when innoculated into dough; I'm
not seeking any special intensity of flavor.
Thanks for reading,
bob prohaska
It covers longer term storage if you scroll down.
Graham <g.stereo@shaw.ca> writes:
On 2025-05-11 5:45 p.m., bp@www.zefox.net wrote:
How much time is required for sourdough starter to reach theThis is the most comprehensive guide to SD starters of which I am aware:
point of being ready to refrigerate until the next batch of bread?
I store starter in the fridge because I bake only about once a week.
Usually the starter is fed, allowed to ferment along with the new loaf
of bread and then refrigerated shortly (hours at most) later. The fridge >>> is at the cold end of the scale, just slightly above freezing.
Does starter store better "hungry" or "fed" ? "Better" for my
purposes
means giving the most vigorous rise when innoculated into dough; I'm
not seeking any special intensity of flavor.
Thanks for reading,
bob prohaska
https://www.theperfectloaf.com/guides/sourdough-starter/
It covers longer term storage if you scroll down.
This is a great conversation because I am only now exploring initiating
my sourdough process.
MOAR has heaps of starter recipes with different ideas for
kickstarting the fermentation. Trying to keep it simple, yet, I want a
tasty bread in the end.
Daniel <me@sc1f1dan.com> wrote:
Graham <g.stereo@shaw.ca> writes:
On 2025-05-11 5:45 p.m., bp@www.zefox.net wrote:
How much time is required for sourdough starter to reach theThis is the most comprehensive guide to SD starters of which I am aware: >>> https://www.theperfectloaf.com/guides/sourdough-starter/
point of being ready to refrigerate until the next batch of bread?
I store starter in the fridge because I bake only about once a week.
Usually the starter is fed, allowed to ferment along with the new loaf >>>> of bread and then refrigerated shortly (hours at most) later. The fridge >>>> is at the cold end of the scale, just slightly above freezing.
Does starter store better "hungry" or "fed" ? "Better" for my
purposes
means giving the most vigorous rise when innoculated into dough; I'm
not seeking any special intensity of flavor.
Thanks for reading,
bob prohaska
It covers longer term storage if you scroll down.
This is a great conversation because I am only now exploring initiating
my sourdough process.
MOAR has heaps of starter recipes with different ideas for
kickstarting the fermentation. Trying to keep it simple, yet, I want a
tasty bread in the end.
What you get in the end is mostly influenced by your maintenance strategy. >What you start with isn't irrelevent, but what survives and prospers in
your environment, with your cycle of use and refreshment, likely matters
more in the long haul. Think of your starter as a terrarium or aquarium.
Set it up, take care of it, the care determines the course of evolution.
Evolution is probably too grand a term; interspecies competition is closer
to right.
Thanks for reading, hope your experiments rise to expectations 8-)
bob prohaska
This is a great conversation because I am only now exploring initiating
my sourdough process.
On Fri, 18 Jul 2025 00:57:19 -0000 (UTC), bp@www.zefox.net wrote:
Daniel <me@sc1f1dan.com> wrote:
Graham <g.stereo@shaw.ca> writes:
On 2025-05-11 5:45 p.m., bp@www.zefox.net wrote:
How much time is required for sourdough starter to reach theThis is the most comprehensive guide to SD starters of which I am aware: >>>> https://www.theperfectloaf.com/guides/sourdough-starter/
point of being ready to refrigerate until the next batch of bread?
I store starter in the fridge because I bake only about once a week. >>>>> Usually the starter is fed, allowed to ferment along with the new loaf >>>>> of bread and then refrigerated shortly (hours at most) later. The fridge >>>>> is at the cold end of the scale, just slightly above freezing.
Does starter store better "hungry" or "fed" ? "Better" for my
purposes
means giving the most vigorous rise when innoculated into dough; I'm >>>>> not seeking any special intensity of flavor.
Thanks for reading,
bob prohaska
It covers longer term storage if you scroll down.
This is a great conversation because I am only now exploring initiating
my sourdough process.
MOAR has heaps of starter recipes with different ideas for
kickstarting the fermentation. Trying to keep it simple, yet, I want a
tasty bread in the end.
What you get in the end is mostly influenced by your maintenance strategy. >>What you start with isn't irrelevent, but what survives and prospers in >>your environment, with your cycle of use and refreshment, likely matters >>more in the long haul. Think of your starter as a terrarium or aquarium. >>Set it up, take care of it, the care determines the course of evolution.
Evolution is probably too grand a term; interspecies competition is closer >>to right.
Thanks for reading, hope your experiments rise to expectations 8-)
bob prohaska
Last time I made a starter, I used plain white flour and
water. Still going over 20 years later. And I only feed it very
occasionally (every 2 months or when I'm going to make bread).
Not rocket science.
[]'s
Daniel <me@sc1f1dan.com> wrote:
Graham <g.stereo@shaw.ca> writes:
On 2025-05-11 5:45 p.m., bp@www.zefox.net wrote:
How much time is required for sourdough starter to reach theThis is the most comprehensive guide to SD starters of which I am aware: >>> https://www.theperfectloaf.com/guides/sourdough-starter/
point of being ready to refrigerate until the next batch of bread?
I store starter in the fridge because I bake only about once a week.
Usually the starter is fed, allowed to ferment along with the new loaf >>>> of bread and then refrigerated shortly (hours at most) later. The fridge >>>> is at the cold end of the scale, just slightly above freezing.
Does starter store better "hungry" or "fed" ? "Better" for my
purposes
means giving the most vigorous rise when innoculated into dough; I'm
not seeking any special intensity of flavor.
Thanks for reading,
bob prohaska
It covers longer term storage if you scroll down.
This is a great conversation because I am only now exploring initiating
my sourdough process.
MOAR has heaps of starter recipes with different ideas for
kickstarting the fermentation. Trying to keep it simple, yet, I want a
tasty bread in the end.
What you get in the end is mostly influenced by your maintenance strategy. >What you start with isn't irrelevent, but what survives and prospers in
your environment, with your cycle of use and refreshment, likely matters
more in the long haul. Think of your starter as a terrarium or aquarium.
Set it up, take care of it, the care determines the course of evolution.
Evolution is probably too grand a term; interspecies competition is closer
to right.
Thanks for reading, hope your experiments rise to expectations 8-)
bob prohaska
Your ultimate bread /flavor is not only influenced by the starter, but
also your ingredients, rise times and temps
Boron Elgar <boron_elgar@hootmail.com> wrote:
Your ultimate bread /flavor is not only influenced by the starter, but
also your ingredients, rise times and temps
Yes, of course. I was thinking more in terms of relative
leavening versus souring ability. AIUI, the former is mostly
from yeasts, the latter mostly from bacteria. That makes
the competition between the two influential. Practices that
favor one might not necessarily favor the other.
Thanks for writing,
bob prohaska
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