Hello, I got a starter going nicely and it doubles in size every 12 hours or so. I don't bake sourdough often but would like to of course keep my starter alive to use on demand. I have often refrigerated/frozen my stater and am able to revive it with no difficulty.
However the question i have for you is this. If I fed and then refrigerate my starter on Monday and want to bake on Saturday morning should I pick up on Friday morning, feed once in the morning and then at night and bake on Saturday? or can I just pick up the starter on Saturday and bake with it? I am looking to bake the San Joaquin sourdough bread.
Best Regards,
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Yes that would work. This way you could progressively build the 150g or so needed for the SJSD:
1st build (Fri morning): 5g starter + 10g water + 15g flour (30g total)
2nd build (Fri night): 30g starter + 60g water + 90g flour (180g total)
By Sat morning your starter will certainly be ready.
Thanks Cranbo. I will follow that.
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SJSD is supposed to have a Liquid levain (100% hydration) rather and tha a stiff one (at 67%) Like cranbo, I like to use a small amount of starter 10 g but prefer a 3 stage build of 4 hour each - 12 hours total with each feeding being progressively larger. i also build to the 150 g needed with no excess. But my starter is stored fro up to +12 weeks with no maintenance in the fridge
Here is different schedule - First feeding: 10 g of starter and 10 g each flour and water. 2nd feeding: 30 g of levain fed 2nd 20 g each flour and water. 3rd feeding: 70g of levain fed 40 g each of flour and water - 150 g total.
If you want to build it overnight in one feeding, just take 10 g of starter and feed it 70 G each of flour and water and let it go 12 hours. That is probably what most people do.
Happy SJSD baking
Thank you for your reply. You are all answering questions that help me immensely.
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Thanks dabrownman for catching this. I was looking at an old SJSD post from 2009 where David used a firm starter, but I should've been looking at the SJSD update post.