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Also moved it before the final sentence dots in many cases... might need
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89
book/sourdough-starter/sourdough-starter-types.tex
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@@ -7,7 +7,7 @@ traits.
\input{tables/table-starter-types.tex}
\caption{A comparison of different sourdough starter types and their
respective properties. The only difference is the level of water (hydration)
that is used when feeding the starter.}
that is used when feeding the starter.}%
\label{tab:starter-types-comparison}
\end{center}
\end{table}
@@ -30,17 +30,18 @@ starter has half the flour as water.
\includegraphics[width=\textwidth]{sourdough-starter-types}
\caption{3 different starter types next to each other. Note how the liquid starter is submerged
in water. It has a hydration of 500 percent or more.
The regular starter has a hydration of around 100 percent, the stiff starter around 50 to 60 percent.}
The regular starter has a hydration of around 100 percent, the stiff starter
around 50 to 60 percent.}%
\label{fig:starter-types}
\end{figure}
You can change your starter type by just adjusting the feeding ratio of how
much flour and water you use. I frequently change my starter type from
much flour and water you use. I~frequently change my starter type from
regular to liquid and then back to a stiff starter. After changing the
environment of your microbes, apply feedings at the same ratio over a couple of
days so that they can adapt to the new environment. I typically see
changes after a single feeding, but I recommend 2 to 3 feedings, one feeding per
days so that they can adapt to the new environment. I~typically see
changes after a single feeding, but I~recommend 2 to 3 feedings, one feeding per
day, to see a stronger effect.
Your dough is generally just a big sourdough starter. So your starter is going
@@ -53,8 +54,8 @@ working with a more mature unfed starter. Let's say your starter had last been
fed 48 hours ago. Chances are that your bacteria is very active while the
yeast could be dormant. In such a case you can skip feeding your starter
before making another dough. Just use a very tiny amount of starter. For 1000 g
of flour I would take around 10 g of starter (1 percent in terms of baker's
math). If my starter is very young and had just been fed 6 to 8 hours ago I might
of flour I~would take around 10 g of starter (1 percent in terms of baker's
math). If my starter is very young and had just been fed 6 to 8 hours ago I~might
end up going up to 20 percent of starter. Remember that your dough is nothing
else other than a big starter. It will tremendously help you to figure out
your best next steps.
@@ -73,7 +74,8 @@ a longer fermentation before most gluten is broken down.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{sourdough-starter.jpg}
\caption{A regular sourdough starter at 100 percent hydration fed with rye flour}
\caption{A regular sourdough starter at 100 percent hydration fed with rye
flour.}%
\label{fig:regular-sourdough-starter}
\end{figure}
@@ -101,7 +103,7 @@ Depending on the bacteria cultivated, a regular starter either has a lactic (dai
a vinegary (acetic) or mix of both flavor profiles. You can adjust your
starter's flavor by changing the type to a liquid starter.
\section{Liquid starter}
\section{Liquid starter}%
\label{section:liquid-starter}
\begin{figure}[!htb]
@@ -110,7 +112,7 @@ starter's flavor by changing the type to a liquid starter.
\caption{A liquid sourdough starter features a high level of water. The high
water amount boosts lactic acid producing bacteria. After a while the liquid
and flour start to separate. Bubbles on the side of the flour
indicate that the starter is ready to be used.}
indicate that the starter is ready to be used.}%
\label{fig:liquid-sourdough-starter}
\end{figure}
@@ -122,7 +124,7 @@ starter's flavor by changing the type to a liquid starter.
suggested hydration level, the more adapted your microorganisms become. It is recommended
to keep a backup of your original starter as the liquid environment will select
anaerobic microorganisms. This boosts bacteria that create lactic acid rather
than acetic acid. The resulting acidity will be perceived as milder.}
than acetic acid. The resulting acidity will be perceived as milder.}%
\label{fig:liquid-starter-conversion}
\end{figure}
@@ -152,13 +154,13 @@ As you have more bacterial activity, this starter works best with a very strong
flour that can withstand a long fermentation period. Using this starter with a
weak wheat flour will not work. If you do not care about baking a freestanding loaf,
then you can easily use this starter together with a loaf pan.
This starter also works great when making a hearty pancake dough. To use it I
shake the starter container until I see all ingredients are homogenized. Then
I use around 5 percent of it in terms of baker's math. So for 1000 g of flour
This starter also works great when making a hearty pancake dough. To use it
I~shake the starter container until I~see all ingredients are homogenized. Then
I~use around 5 percent of it in terms of baker's math. So for 1000 g of flour
that's around 50 grams of liquid starter. As it is very liquid you have to
include the 50 grams in your liquid calculation. I typically treat the starter
include the 50 grams in your liquid calculation. I~typically treat the starter
directly as liquid in the recipes. So if the recipe calls for 600 grams of water
and I use 50 grams of starter, then I would proceed and only use 550 grams of
and I~use 50 grams of starter, then I~would proceed and only use 550 grams of
water.
This type of starter is also an excellent mold combatant. As you are removing
@@ -171,16 +173,17 @@ longer reactivate as they can not do so in the anaerobic conditions.
The liquid on top of your starter is an excellent resource that you could use
to make sauces. If you feel you would like to add a little bit of acidity,
drain the liquid part on your starter and use it. I have used it numerous
drain the liquid part on your starter and use it. I~have used it numerous
times to make lacto-fermented hot sauces.
\section{Stiff starter}
\section{Stiff starter}%
\label{section:stiff-starter}
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{sourdough-starter-stiff.jpg}
\caption{A stiff sourdough starter that I used to make a Stollen dough for Christmas. Note
the bubbles on the edge of the container. The dough does not fall out of the jar.}
\caption{A stiff sourdough starter that I~used to make a Stollen dough for Christmas. Note
the bubbles on the edge of the container. The dough does not fall out of the
jar.}%
\label{fig:stiff-sourdough-starter}
\end{figure}
@@ -196,14 +199,14 @@ the starter on your kitchen counter. When lifting it should slightly stick
to your counter's surface. This test indicates that you hydrated the flour sufficiently.
When the mixture is too dry, the fermentation speed is greatly reduced and
the starter will seem inactive. The starter should be much drier
than a regular starter, but also not too dry. Refer to figure \ref{fig:stiff-starter-dry-check}
than a regular starter, but also not too dry. Refer to figure~\ref{fig:stiff-starter-dry-check}
for a visual example of the starter's required hydration level.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{stiff-starter-dry-check.jpg}
\caption{An image showing you a stiff starter that is too dry and one that is perfectly hydrated.
The starter shouldn't contain chunks of flour and slightly stick to your counter top. The
starter in the picture is made with whole wheat flour.}
starter in the picture is made with whole wheat flour.}%
\label{fig:stiff-starter-dry-check}
\end{figure}
@@ -214,7 +217,7 @@ for a visual example of the starter's required hydration level.
suggested hydration level, the more adapted your microorganisms become. The
stiff starter boosts the yeast activity of your sourdough starter.
The guide uses a 50 percent hydration level for the starter. If the dough is too stiff
consider increasing this to 60 percent.}
consider increasing this to 60 percent.}%
\label{fig:stiff-starter-conversion}
\end{figure}
@@ -222,38 +225,40 @@ In the stiffer environment the yeast thrives more. This means you will have
more \ch{CO2} production and less acid production. In my tests this is a game
changer especially if you are using weaker gluten flours. The wheat flours in
my home country of Germany tend to be lower in gluten. For wheat to build gluten, warm conditions
are preferred \cite{gluten+development+temperatures}. When following recipes from other bakers, I
could never achieve similar results. When following timings my doughs would
simply collapse and become super sticky. Only when I started to buy more
are preferred~\cite{gluten+development+temperatures}. When following recipes
from other bakers, I~could never achieve similar results. When following
timings my doughs would
simply collapse and become super sticky. Only when I~started to buy more
expensive wheat flour did my results start to change. As not everyone can afford
these special baking flours and due to their limited availability, I stumbled upon the
stiff sourdough starter. I made several tests where I used the same amount of
starter and flour. I only changed the hydration between all the starters. I
would then proceed and place a balloon on top of each of the jars. The stiff
these special baking flours and due to their limited availability, I~stumbled upon the
stiff sourdough starter. I~made several tests where I~used the same amount of
starter and flour. I~only changed the hydration between all the starters.
I~would then proceed and place a balloon on top of each of the jars. The stiff
starter jar was clearly inflated the most. The regular starter
followed in second place. The liquid starter finished in third place with far less \ch{CO2}
production.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{stollen}
\caption{A German Christmas stollen made with a stiff starter instead of yeast}
\caption{A German Christmas stollen made with a stiff starter instead of
yeast.}%
\label{fig:stollen}
\end{figure}
I then proceeded and bought a cheap low cake flour in my nearby supermarket.
This flour before had caused me massive headaches before. I made a sourdough bread
exactly how I would normally do. I had to reduce the hydration a bit as a low
gluten flour does not soak up as much water. Then I replaced the starter with
I~then proceeded and bought a cheap low cake flour in my nearby supermarket.
This flour before had caused me massive headaches before. I~made a sourdough bread
exactly how I~would normally do. I~had to reduce the hydration a bit as a low
gluten flour does not soak up as much water. Then I~replaced the starter with
the stiff starter. The dough felt amazing and was suddenly able to withstand a
much longer fermentation period. The bread had great oven spring and tasted
very mild. I am still yet to find a proper explanation why the yeast part of
very mild. I~am still yet to find a proper explanation why the yeast part of
the dough is more active. Maybe it is not. It could also be that the bacteria
is inhibited by the lack of water.
When making the stiff sourdough starter, start by using around 50 percent
water. If you are using a whole wheat flour, or a strong flour consider going
up to 60 percent. All the ingredients should mix together very well. There
should be no crumbly flour left. This is a common mistake I have seen when
should be no crumbly flour left. This is a common mistake I~have seen when
people tried to make the stiff starter. Yes it should be dry, but not to a
point where it is a brick of cement. If you have ever made a pasta dough, this
dough should feel exactly the same.
@@ -264,7 +269,7 @@ starter. It should have a mild smell. It also tends to smell much more
alcoholic than the other starters.
When using a stiff starter, use around 1 to 20 percent depending on the ripeness of
your starter. In summer I typically use around 10 percent and in winter
your starter. In summer I~typically use around 10 percent and in winter
around 20 percent. This way you can also control the fermentation speed.
Mixing the starter can be a little bit annoying as it hardly homogenizes with
the rest of the dough. In this case you can try to dissolve the starter in the
@@ -274,7 +279,7 @@ water you are about to use for your dough. This will make mixing a lot easier.
\section{Lievito madre or pasta madre}
The lievito madre, also known as pasta madre, belongs to the same category as
the stiff sourdough starter. After conducting hours of research, I could not
the stiff sourdough starter. After conducting hours of research, I~could not
find a difference between pasta madre and lievito madre. Both terms seem to be
used interchangeably in literature.
@@ -290,7 +295,7 @@ optimal help. Generally, the lower the pH, the higher the acidity. The acidity
should be below 4.2 to know that your starter produces sufficient acidity.
Some bakers cleanse the lievito madre in a bath of water. This is supposed to
remove excess acidity. In my own experiments I have not been able to confirm
remove excess acidity. In my own experiments I~have not been able to confirm
this methodology. The acidity remains the same. The only reason this could
make sense is if you also tried to boost anaerobic microorganisms. However, then the
starter would need to remain in this environment for quite some time and not just
@@ -298,7 +303,7 @@ a few hours.
Baking with sourdough is simple. It's just flour and water. When seeing a recipe
from an experienced baker you wonder, Wait, that's it? There is nothing more
to it? I feel that this might be the reason why some bakers have such complicated
to it? I~feel that this might be the reason why some bakers have such complicated
feeding procedures. They resort to several feedings per day at a certain given ratio.
This makes the baker feel a little more elitist. Of course over time as
more and more people follow this procedure, it becomes a self fulfilling prophecy.
@@ -307,7 +312,7 @@ feeding guide will reward you with beautiful results. The reason however is
not in the starter routine. The reason is that you understand the fermentation better
and become better at reading the signs of your dough.
If I had to choose one starter type I would go for the stiff starter. In many cases
If I~had to choose one starter type I~would go for the stiff starter. In many cases
it will provide you with consistently great results with little effort.
In my experience you can make any yeast-based dough and just replace
the yeast directly with the stiff sourdough starter. You will be able

111
book/sourdough-starter/sourdough-starter.tex
View File

@@ -8,7 +8,7 @@ You will learn to understand the signs to determine
your starter's readiness. Furthermore you will
also learn how to prepare your starter for long-term storage.
\section{Baker's math}
\section{Baker's math}%
\label{section:bakers-math}
In a large bakery, a determining factor is how
@@ -23,10 +23,9 @@ have around 1 kilogram of flour.
Your default recipe calls for around 600 grams of water.
That would be a typical pizza dough, not too dry but
also not too wet. Then you would be using around 20 grams
of salt and around 100 grams of sourdough starter.
\footnote{This is my go to pizza dough recipe. In Napoli
modern pizzerias would use fresh or dry yeast. However
traditionally pizza has always been made with sourdough.}
of salt and around 100 grams of sourdough starter\footnote{This is my go to
pizza dough recipe. In Napoli modern pizzerias would use fresh or dry yeast.
However traditionally pizza has always been made with sourdough.}.
The next day you suddenly have 1.4 kilograms of flour
at hand and thus can make more pizza dough. What do you do?
Do you multiply all the ingredients by 1.4? Yes you could,
@@ -54,7 +53,7 @@ we have 1.4 kilograms at hand (1400 grams).
\begin{center}
\input{tables/table-recipe-bakers-math.tex}
\caption{An example recipe that uses 1400 grams as its baseline and
is then calculated using baker's math}
is then calculated using baker's math.}
\end{center}
\end{table}
@@ -70,7 +69,7 @@ your recipe.
Let's say you would want to use 50 kilograms of flour
the next day. What would you do? You would simply proceed
to calculate the percentages one more time. I like this
to calculate the percentages one more time. I~like this
way of writing recipes a lot. Imagine you wanted to make
some pasta. You would like to know how much sauce you should
be making. Now rather than making a recipe just for you, a
@@ -83,7 +82,7 @@ are completely lost when trying to scale it up.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{sourdough-starter.jpg}
\caption{A very active sourdough starter shown by the bubbles in the dough}
\caption{A very active sourdough starter shown by the bubbles in the dough.}%
\label{fig:sourdough-starter}
\end{figure}
@@ -123,19 +122,19 @@ in your mixture, drawing them out of hibernation and
reviving them.
Finally, cover your mixture but make sure the covering is
not airtight. I like to use a glass and place another
not airtight. I~like to use a glass and place another
inverted one on top. The container shouldn't be airtight,
you still want some gas exchange to be possible.
\begin{figure}[!htb]
\includegraphics{figures/fig-starter-process.pdf}
\caption{The process of making a sourdough starter from scratch}
\caption{The process of making a sourdough starter from scratch.}%
\label{fig:sourdough-starter-process}
\end{figure}
Now an epic battle begins. In one study scientists
have identified more than 150 different yeast species living
on a single leaf of a plant \cite{yeasts+biocontrol+agent}.
on a single leaf of a plant~\cite{yeasts+biocontrol+agent}.
All of the different yeasts and bacteria are trying to get
the upper hand in this battle. Other pathogens such as mold
are also being activated as we added water. Only the strongest
@@ -167,7 +166,7 @@ niche are going to survive. This means the microorganisms that know
how to convert maltose or glucose will have the upper hand. Or the
microbes that ferment the waste of the other microbes. Ethanol created
by the yeast is metabolized by the bacteria in your sourdough. That's
why a sourdough has no alcohol. I can confirm the role of aerial
why a sourdough has no alcohol. I~can confirm the role of aerial
contamination to a certain extent. When setting up a new sourdough
starter the whole process is quite quick for me. After a few
days my new starter seems to be quite alive already. This might
@@ -176,12 +175,14 @@ my kitchen.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{sourdough-starter-microbial-war}
\caption{A simple visualization of the microbial warfare that happens during the making of a sourdough starter. The
wild spores on the plant and flour become activated the moment flour and water is mixed.
Only the most adapted flour-fermenting microbes will survive. Because of unwanted microbial fermentation it is advised
to discard the feeding-leftovers of the first days. The surviving yeast and bacteria continuously try to
outcompete each other for resources. New microbes have a hard time entering the starter and are eliminated.
}
\caption{A simple visualization of the microbial warfare that happens during
the making of a sourdough starter. The wild spores on the plant and
flour become activated the moment flour and water is mixed. Only the
most adapted flour-fermenting microbes will survive. Because of unwanted
microbial fermentation it is advised to discard the feeding-leftovers of
the first days. The surviving yeast and bacteria continuously try to
outcompete each other for resources. New microbes have a hard time
entering the starter and are eliminated.}%
\label{fig:sourdough-starter-microbial-war}
\end{figure}
@@ -195,28 +196,28 @@ have already been outperformed. Others have won the first battle.
After around 24 hours most of the starch has been broken down
and your microbes are hungry for additional sugars. With a spoon
take around 10 grams from the previous day's mixture and place
it in a new container. Again - you could also simply eye ball
it in a new container. Again --- you could also simply eye ball
all the quantities. It does not matter that much. Mix the 10
grams from the previous day with another 50 grams of flour
and 50 grams of water. Note the ratio of 1:5. I very often use
and 50 grams of water. Note the ratio of 1:5. I~very often use
1 part of old culture with 5 parts of flour and 5 parts of water.
This is also very often the same ratio I use when making a dough.
This is also very often the same ratio I~use when making a dough.
A dough is nothing else than a sourdough starter with slightly different
properties. I'd always be using around 100-200 grams of starter
for around 1000 grams of flour (baker's math: 10-20 percent).
properties. I'd always be using around 100--200 grams of starter
for around 1000 grams of flour (baker's math: 10--20 percent).
Homogenize your new mixture again with a spoon. Then cover
the mix again with a glass or a lid. If you notice the top of
your mixture dries out a lot consider using another cover. The
dried-out parts will be composted by more adapted microbes such as
mold. In many user reports, I saw mold being able to damage
mold. In many user reports, I~saw mold being able to damage
the starter when the starter itself dried out a lot. You will
still have some mixture left from your first day. As this contains
possibly dangerous pathogens that have been activated we will discard
this mixture. Once your sourdough starter is mature never
discard it. It's long-fermented flour that is an excellent addon
used to make crackers, pancakes and or delicious hearty sandwich
bread. I also frequently dry it and use it as a rolling agent
for pizzas that I am making.
bread. I~also frequently dry it and use it as a rolling agent
for pizzas that I~am making.
You should hopefully again see some bubbles, the starter increasing
in size and/or the starter changing its smell. Some people give
@@ -250,7 +251,7 @@ starters.
\includegraphics{figures/fig-starter-readiness.pdf}
\caption{A flow chart showing you how to determine if your sourdough starter is ready to be used.
For checking readiness look at a size increase and take note of your starter's smell. Both are important
indicators to check for readiness.}
indicators to check for readiness.}%
\label{fig:sourdough-starter-readiness}
\end{figure}
@@ -266,14 +267,14 @@ more gluten and will thus result in a larger size increase. At
the same time the microbes are probably not more active compared
to when living in rye sourdough. You could only argue that
wheat microbes might be better at breaking down gluten compared
to rye microbes. That's one of the reasons why I decided to change
the flour of my sourdough starter quite often. I had hoped to create
an all-around starter that can ferment all sorts of different flour.\footnote
{Whether this is working I can't scientifically say.
to rye microbes. That's one of the reasons why I~decided to change
the flour of my sourdough starter quite often. I~had hoped to create
an all-around starter that can ferment all sorts of different
flour\footnote{Whether this is working I~can't scientifically say.
Typically the microbes that have once taken place are very strong
and won't allow other microbes to enter. My starter has initially
been made with rye flour. So chances are that the majority of
my microorganisms are from a rye source.} Your nose is also
my microorganisms are from a rye source.}. Your nose is also
a great tool to determine starter readiness. Depending on
your starter's microbiome you should notice either the smell
of lactic acid or acetic acid. Lactic acid has dairy yogurty notes.
@@ -294,10 +295,10 @@ on top of some water. If the dough is full with gas it will float
on top of the water. If it's not ready, it can't float and will
sink to the bottom. This test does not work with every flour.
Rye flour for instance can't retain the gas as well as wheat flour
and thus in some cases will not float. That's why I personally
and thus in some cases will not float. That's why I~personally
don't use this test and can't recommend it.
Once you see your starter is ready I would recommend giving it
Once you see your starter is ready I~would recommend giving it
one last feeding and then you are ready to make your dough in the
evening or the next day. For the instructions to make your
first dough please refer to the next chapters in this book.
@@ -318,7 +319,8 @@ yeast part of your sourdough and balance the fermentation.
\caption{A full flowchart showing you how to conduct proper sourdough starter maintenance. You can use a
piece of your dough as the next starter. You can also use left-over starter and feed it again. Choose an
option that works best for your own schedule. The chart assumes that you are using a starter at a 100 percent
hydration level. Adjust the water content accordingly when you use a stiff starter.}
hydration level. Adjust the water content accordingly when you use a stiff
starter.}%
\label{fig:sourdough-maintenance-process}
\end{figure}
@@ -328,12 +330,11 @@ methods out there. Some people go completely crazy about their starter and
perform daily feedings of the starter. The key to understanding how to properly
conduct maintenance is to understand what happens to your starter after you
used it to make a dough. Whatever starter you have left, or a tiny piece of
your bread dough can serve to make your next starter.\footnote{I very often use all my
starter to make a dough. So if the recipe calls for 50g of starter I make
exactly 50g starter in advance. This means I have no starter left. In that
case I would proceed to take tiny bit of the dough at the end of the
fermentation period. This piece I would use to regrow my starter again.}
your bread dough can serve to make your next starter\footnote{I~very often use all my
starter to make a dough. So if the recipe calls for 50g of starter I~make
exactly 50g starter in advance. This means I~have no starter left. In that
case I~would proceed to take tiny bit of the dough at the end of the
fermentation period. This piece I~would use to regrow my starter again.}.
As explained earlier your starter is adapted
to fermenting flour. The microbes in your starter are very resilient. They
@@ -344,7 +345,7 @@ microbes when it comes to fermenting flour. Normally everything in nature
starts to decompose after a while. However, the microbes of your starter have
very strong defense mechanisms. In the end, your sourdough starter can be
compared to pickled food. Pickled food has been shown to stay good for a very
long period of time \cite{pickled+foods+expiration}. The acidity of your sourdough starter is quite
long period of time~\cite{pickled+foods+expiration}. The acidity of your sourdough starter is quite
toxic to other microbes. The yeast and bacteria though have adapted to living
in the high-acid environment. Compare this to your stomach, the acidity
neutralizes many possible pathogens. As long as your starter has sufficient
@@ -353,14 +354,14 @@ food the microbes will start to sporulate. They prepare for a period of no
food and will then reactivate the moment new food is present. The
spores are very resilient and can survive under extreme conditions.
Scientists have claimed they found 250 million-year-old spores that are still
active \cite{old+spores}. While being spores
active~\cite{old+spores}. While being spores
they are however more vulnerable to external pathogens such as mold.
Under ideal conditions though the spores can survive for a
long time.
But as long as they stay in the environment of your starter they live
in a very protected environment. Other fungi and bacteria have a hard time decomposing your left over starter mass.
I have seen only very few cases where the starter actually died. It is almost impossible
I~have seen only very few cases where the starter actually died. It is almost impossible
to kill a starter.
What happens though is that the balance of yeast and
@@ -376,26 +377,26 @@ sourdough starter into the right shape again.
The following are a couple of scenarios that will help you to conduct proper
starter maintenance, depending on when you want to bake the next time.
\textbf{I would like to bake again the next day:}
\textbf{I~would like to bake again the next day:}
Simply take whatever starter you have left and feed it again. If you depleted
all your starter you can cut a piece of your dough. The dough itself is
nothing different than a gigantic starter. I recommend a 1:5:5 ratio like
nothing different than a gigantic starter. I~recommend a 1:5:5 ratio like
mentioned before. So take 1 piece of starter, feed with 5 parts of flour and 5
parts of water. If it is very hot where you live, or if you want to make the
bread around 24 hours later after your last feeding, change the ratio. In that
case I would go for a 1:10:10 ratio. Sometimes I don't have enough starter.
Then I even use a ratio of 1:50:50 or 1:100:100. Depending on how much new
case I~would go for a 1:10:10 ratio. Sometimes I~don't have enough starter.
Then I~even use a ratio of 1:50:50 or 1:100:100. Depending on how much new
flour you feed it takes longer for your starter to be ready again.
\textbf{I would like to take a break and bake next week:}
\textbf{I~would like to take a break and bake next week:}
Simply take your leftover starter and place it inside of your fridge. It will stay good
for a very long period. The only thing I see happening is the surface
drying out in the fridge. So I recommend drowning the starter in a little bit
for a very long period. The only thing I~see happening is the surface
drying out in the fridge. So I~recommend drowning the starter in a little bit
of water. This extra layer of water provides good protection from the top
part drying out. As mold is aerobic it can not grow efficiently under
water \cite{mold+anaerobic}. Before using the starter again simply either stir
water~\cite{mold+anaerobic}. Before using the starter again simply either stir
the liquid into the dough or drain it. If you drain the liquid you can use it
to make a lacto fermented hot sauce for instance.
@@ -407,7 +408,7 @@ fermentation speed at low temperatures depends on the
strains of wild yeast and bacteria
that you have cultivated.
\textbf{I would like to take a several months break:}
\textbf{I~would like to take a several months break:}
Drying your starter might be the best option to preserve it in this case. As
you remove humidity and food your microbes will sporulate. As there is no
@@ -418,7 +419,7 @@ Simply take your starter and mix it with flour. Try to crumble the starter as
much as possible. Add more flour continuously until you notice that there is no
moisture left. Place the flour starter in a dry place in your house. Let it
dry out even more. If you have a dehydrator you can use this to speed up the
process. Set it to around 30°C and dry the starter for 12-20 hours. The next
process. Set it to around 30°C and dry the starter for 12--20 hours. The next
day your starter has dried out a bit. It is in a vulnerable state as there is still a bit
of humidity left. Add some more flour to speed up the drying process. Repeat
for another 2 days until you feel that there is no humidity left. This is
@@ -429,7 +430,7 @@ is now waiting for your next feeding. If available you can add some silica
bags to the container to further absorb excess moisture.
Initially, it would take 3 days or so for my starter to become alive again
after drying and reactivating it. If I do the same thing now my starter is
after drying and reactivating it. If I~do the same thing now my starter is
sometimes ready after a single feeding. It seems that the microbes adapt. The ones
that survive this shock become dominant subsequently.