Hi TFLers,
I am a longtime reader of TFL posting for the first time. First I want to thank this wonderful community for all of the knowledge you share so generously. I've learned so much from all of you.
I'm getting back into sourdough bread baking after a long hiatus. I'm on day four of the Pineapple Juice Solution (PJS) starter and am considering aiming for dabrownman's no muss no fuss method for the long term. I am wondering what your advice would be about when and how to make that transition.
I'm thinking of keeping the PJS starter going for 2-3 weeks at room temp, 2 feedings a day, until the starter is rising and falling consistently, maybe bake a loaf or two with it to make sure it's strong enough, then take 8g of the starter and build the 101g line of the no muss no fuss chart and go from there? Or is 2-3 weeks perhaps too young to expect a starter to hang out so long in the fridge successfully?
Thanks!
It worked perfectly. I did refresh it after a couple of months though.
2 week mark. That was 7 months ago and its just fine. I have fed it a few times though.
What type of flour are you using?
Thanks Danni3ll3 and Ru007! I'm using 100% whole rye.
mature. For pros like Danni and Ru, two weeks is enough but for a doofus like me who doesn't treat needy, counter starters as well as I should, I go for 3 - 4 weeks - but it depends more the starter maturity than anything else. Plus, the older you are, the faster time goes..... so 4 weeks is really like 2 weeks for us challenged with age.
Welcome and Happy NMNF baking
Thanks dabrownman! I think I'll give it an extra week or two out on the counter — I know what you mean about time moving swiftly!
you get to bake a loaf fo bread every day with the discards! You won't have discards with the NMNF starter and will learn to bake less - but hopefully enjoy it more:-)