Hi I just got 300 g of sour dough culture. Apparently I need 300g culture to mix with my kilo of flour so do I split it in half and add 75 g of water and 75g of flour to each of the mixes therefore doubling both of them so I can use one and keep the other going? Do I leave them out of the fridge for 12 hours to activate before putting one back in the fridge for storage? Thanks for any info.
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Hello Bakerking,
I would say that you should do as you say - take some and build it up to what you require and restore the original to what it was.
Your stock can go straight back into the fridge. Your loaf starter can sit on the bench however, the time is flexible as long as it shows that it is active (gets bubble and increases in volume) but preferably not so long that it goes flat. The time taken will very much depend on the temperature of the room and could vary from a few hours to overnight. It's not super critical if it does go flat, it will just take a little longer to get going when it meets the new food supply in the loaf mix as the yeasts and bacteria go dormant when the food supply gets low.
Good luck with your projects.
Farinam
Thanks for that farinam. Should I let my sour dough get to room temp before I feed it?
Good morning Bakerking,
No, you don't have to. I certainly don't. But it wouldn't do any harm if you did.
Adding the ingredients raises the temperature somewhat and if you wanted to give your levain (loaf starter) a little kick along you could use warm water to raise the temperature a little more. As your stock is going straight back into the fridge, room temperature water would be fine for that.
Good luck with your projects.
Farinam
Thanks farinam I bumbled along and made two amazing loafs. Since you have become my mentor my next question is should I mix the flour and water together before I feed my mixture. Any other tips and terminology welcome. Thanks
Hello Bakerking,
It won't do any harm if you do but I just add the flour and water to the container and then stir it in with a chop-stick. I scrape the sides of the cotainer down with a spoon or spatula and then give it another stir to incorporate anything that was on the walls and that's it.
Farinam