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To have a good starter, do you have to feed yeast and waste flour each day?

post #1 of 5
Thread Starter 

I read a bakery's baking book and was surprised how much flour is wasted as the yeast is fed and then most thrown away, and it's fed every day?

 

I once knew someone who baked very nice bread at home and she had a jar of weird brown stuff that a friend of mine fed every day when she was on holiday.

post #2 of 5

Not sure where you got your information from.

A good starter has yeast flour and water to start.

Wild yeasts that evolve in nature take over and help feed that starter. Once made it requires no further addition of yeast.

If you don't use the starter everyday, it still needs to be fed. Only a half cup of starter is thrown out if not used.

My sourdough starter is over 20 years old and I feed it once or twice a week. I even feed it a beer once every 3 months.

post #3 of 5
Your have a lot to learn about your starter...

If you have it stored at room temp you need to feed it daily. Once the bacteria has eaten all of the available nutrients in the flour they will start forming hutch and other nasty things can happen.

The normal feeding process is to pour out half of your starter and add back in the same amount of flour and water that you dumped out. So if your starter weighs 400 grams, pour out 200 grams and feed it 100 grams of flour and 100 grams of water. It will very, very happy and rise your bread for you nicely... In about 4 to 6 hours after you fed it.

How do you know when it is ready to use after it feeding? Scoop out a teaspoon if your starter and drop it into a cup if water... If it sinks, it's not ready yet. If it floats its ready to use.

One other suggestion... You starter has 2 different bacteria in it and they both prefer different kinds of flour. One like white flour and one like whole wheat flour. One like warm temp and one like cold temps. I feed my stater with half AP flour and half whole wheat flour. That way both bacteria are very happy.

When your going to be away from home seal it up and put it in the refrigerator. It can go a week or two without being fed. When you return feed it immediately and feed it for a few days before using it.

Happy baking... One last note, you need to name your starter. Mine is Brutus.
post #4 of 5

how you feed your starter has a lot to do with how often you'll be using your starter. If you use it daily, you feed it daily and keep it at room temp. If you use it weekly, you'll need to keep it in the fridge and bring it out to feed 24-36 hours ahead of use. If you use it less often than that, you'll have to do refrigeration then bringing to room temp and feeding and discarding half daily for 2-3 days prior to use. This is about cleaning out the unpleasant aspects of the sourdough and activating the culture so it's at it's best when you're ready to use it.  This is from memory. I've not kept a starter in over a decade as it was just too much hassle for my cooking habits. 

 

This guy's books and site are the best I've seen on sourdough  http://www.sourdo.com/  His methods are what I refernce above, but I don't guarantee my memory is perfectly accurate. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #5 of 5
Quote:
Originally Posted by Wartface View Post

Your have a lot to learn about your starter...

If you have it stored at room temp you need to feed it daily. Once the bacteria has eaten all of the available nutrients in the flour they will start forming hutch and other nasty things can happen.

The normal feeding process is to pour out half of your starter and add back in the same amount of flour and water that you dumped out. So if your starter weighs 400 grams, pour out 200 grams and feed it 100 grams of flour and 100 grams of water. It will very, very happy and rise your bread for you nicely... In about 4 to 6 hours after you fed it.

How do you know when it is ready to use after it feeding? Scoop out a teaspoon if your starter and drop it into a cup if water... If it sinks, it's not ready yet. If it floats its ready to use.

One other suggestion... You starter has 2 different bacteria in it and they both prefer different kinds of flour. One like white flour and one like whole wheat flour. One like warm temp and one like cold temps. I feed my stater with half AP flour and half whole wheat flour. That way both bacteria are very happy.

When your going to be away from home seal it up and put it in the refrigerator. It can go a week or two without being fed. When you return feed it immediately and feed it for a few days before using it.

Happy baking... One last note, you need to name your starter. Mine is Brutus.


I've named mine Phranque the foolish polish. He's had many kids. All their names start with "Ph"

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