HI,
After finding a copy of Nancy Silverton's La Brea Bakery original cookbook, I decided to make the 14 day sourdough starter again. I began in the summer and have had it on 3 feedings a day (cut it in half after the original 14 day swimming pool amount) so each morning I reduce it down to 9 ounces and then feed: 1st feeding: 4 ounces water + 2 3/4 ounces flour, 2nd: 8 ounces water + 5.5 ounces flour, 3rd: 16 ounces water + 11 ounces flour...so she lives
I have only attempted one recipe which was not successful. I didn't really want to do any of the ones in the La Brea Bakery book (the Chapau Rolls looked the most interesting but I want Ciabatta so I used a recipe that I've used before from Il Fornaio - this time using my LA BREA BAKERY starter instead of his "Biga" that I had used in the past). It may have been that I let it sit too long but it was not right - too dense.
My daughters are basically Paleo so I am not baking much - what's the best way to keep it dormant? Should I put the 9 ounces that I have reduced in the morning in the fridge or feed it?
I am new here. I would love to do an amazing loaf before I put it away if anyone has any suggestions with this starter or should I try one of Nancy Silverton's from the original book?
Thanks!! Lisa
You are working very hard! I only keep 75 grams of starter (about 3 oz.)
I only feed it once per day by discarding 50g then adding back 25g water and 25g flour.
When I will not be using it for a while I feed the starter, let it sit at room temp for a few hours, then refrigerate as long as a month without touching it. When I want to use it I take it out the night before and resume my regular morning feedings.
That said, there is an excellent method called the NMNF(No Muss No Fuss) here on the forum that is worth looking at.
I use the NMNF method and it works perfectly for long term storage of my starter.
Dabrownman, the orginal poster of No Muss No Fuss, uses whole rye flour for his starter, but I have no trouble doing it with white bread flour (King Arthur).
I very regularly go any where from 2 to 4 months without even looking at my starter.
--Mike
P.S. I hope I'm remembering this correctly, but I believe I recall a mushroom fougasse from the La Brea book that is excellent if you're looking for one of her recipes to try.