This weekend, I pulled out my storage starter. Before I fed it, I went back and read again the Sourdough book from Mike Avery (www.sourdoughhome.com). I wasn’t satisfied with the post-storage feeding, and wondered if I’d missed something.
I had.
How I fed my storage starter. So this time, I took the 2 cups of storage starter, then fed 2 cups of water and 3 cups of flour right off the bat. I put it in the oven w/ the light on (warm). Twelve hours later, I fed it 1 cup water and 1 1/2 cups flour. Then 12 hours after that, I fed it 1 cup water and 1 1/2 cup flour again. That last feeding could come sooner, if I read Mike right, a few hours before planning to bake.
The starter is good and strong, so it was already nice and frothy after the first feeding. Right after the 3rd feeding, I took 2 cups and put it in a mason jar. I put the jar and the bowl of starter back in the oven with the light on.
When to use the starter for baking. In email, I’d asked Mike when was the right time to use the starter — when was it a peak value for baking. He answered and explained that he usually tries to use his after its doubled, just as it starts to settle again.
So, that’s what I did. Once the starter doubled in the jar, I put it in the fridge. Then I started making dough with the rest of the starter. It’s plenty of starter.
Observations. I found the process more predictable with this approach. I had more confidence in the vitality of the starter. I had plenty to use when I wanted it. That process is a keeper.
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