Baking after refrigeration help!
I made a starter about a month ago, got it going, made some yummy bread and then put my starter in the fridge. I fed my starter weekly for a couple weeks and then decided I wanted to make bread again... first feeding went good, it doubled in size but didn’t float. So I fed it again, and again and again and again and still couldn’t get it to float (kept at 70 degrees) and then it seemed to sort of deteriorate where it wasn’t even rising that much and was more gooey.
so I got frustrated and tossed it out (I still have starter in the fridge). I want to try again but need advice? How many times do you typically feed the starter from the fridge before it is ready again? Because I assumed it would be easier after the starter was established but a week and a bag of flour later I got nothing.
Thanks in advance!
what is your feeding ratio and what are you feeding with? AP, bread flour, whole grain? i've found that feeding with rye or ww wakes up the starter better than just AP. and rather than a 1-1-1, i do a 2-5-5... e.g. 20g starter, 50g rye, 50g water.
also, how is the smell/taste of the starter? interesting that it doubled but didnt float...
Thanks for your reply! My ratio is 1:1:1 (I think! 1 cup flour, 1/2 cup starter, 1/2 cup of water... yes I know I should weigh I need a scale!)
I fed it all purpose flour.
If it doubles in size then it shouldn't matter if it floats or not. Try making a levain with 50g starter 150g flour and 150g water. If it's bubbly within a few hours you are good to go.
A refrigerated starter should only have to be fed 1 time. Or not at all; I usually just take it out of the fridge and make a levain (which is kind of the same as feeding it)