Timing

Toast
alpenrose on 24 Feb 2012 at 14:04

Ok, I will try to post this again, please excuse if it is a repeat.  I understand now that my starter needs to be fed before I build a levain.

1. Is it more important to feed it at a particular time before I build a levain, or can I just feed it "the day before"?

2. I usually start in the kitchen about 10:00AM, what time should I build my levain, before building the dough?  I have a 69degree kitchen.

Thank you,

This is not an easy question to answer definitively. It really depends upon the strength of your starter, and the temperature of your kitchen. A temperature of 69°F is a little on the cool side, but is workable. I usually have a starter that is on the sluggish side when I start, because it has not been fed for a couple of weeks and has been stored in the refrigerator. I start refreshing my starter the day before I wish to make my dough. In the morning I take 3 oz. of starter (100% hydration) and add 3 oz each of AP flour and chlorine-free water. This is well mixed and left standing for 8 to 12 hours at room temperature (about 72°F winter 78°F summer). In the evening I add 9 oz. each of AP flour and chlorine-free water. This I let stand overnight (8-12 hours at 67°F to 83°F). This gives me 27 oz of 100% hydration starter and it is ready to go. I use the amount of starter called for and return the rest to the jar of old starter with a enough extra flour and water to feed this starter. Perhaps this routine will be of value to you. Ford