I bake nearly every day or every other day and I was wondering if I can leave the starter out on the counter everyday? Should I feed it everyday if I use it that often?
I bake 6 days a week and my starters live in the fridge. I use them directly from the fridge, but when I need more starter than I have in the jar in the fridge then 5-6 hours before I knead, I take some starter out, bulk it up with flour & water, then it's ready in 5-6 hours time. (or do this the night before and leave it in a cooler place overnight)
There are many ways to manage it, you just need to find one that works for you.
I used to have my starter on the counter , but I was feeding it so much and was forever buying flour. He * Gordon * now lives in the fridge and is happy.
I bake every 3 days now, when I need my starter I pull it out of the fridge , take what I need , feed it and put it back in the fridge.
I keep a 50% hydration starter , I find it easier to manage and I feel it has a nicer sour taste, but that is only my opinion.
I leave it in the fridge for 3 days so that the dough * which it is when you keep a 50%hydration starter * can ferment well.
Mine sits out all the time. Feed once in the morning and once at night. I feed 20g starter with 10g flour and 10g water. Not a lot of waste. I prefer to keep it on the cooler side: 65-70F. If it got warmer, I think I'd want to feed it every 8 hours.
and if its good and active and if your house is warm you could feed it twice. or feed it, and build the levain, which is another feeding.
I bake 6 days a week and my starters live in the fridge. I use them directly from the fridge, but when I need more starter than I have in the jar in the fridge then 5-6 hours before I knead, I take some starter out, bulk it up with flour & water, then it's ready in 5-6 hours time. (or do this the night before and leave it in a cooler place overnight)
There are many ways to manage it, you just need to find one that works for you.
-Gordon
Also, my sourdough is extremely mild is there a way to make it more tangy?
Make it warmer. The lactic acid bacteria favour heat more than the yeasts.
-Gordon
I used to have my starter on the counter , but I was feeding it so much and was forever buying flour. He * Gordon * now lives in the fridge and is happy.
I bake every 3 days now, when I need my starter I pull it out of the fridge , take what I need , feed it and put it back in the fridge.
I keep a 50% hydration starter , I find it easier to manage and I feel it has a nicer sour taste, but that is only my opinion.
I leave it in the fridge for 3 days so that the dough * which it is when you keep a 50%hydration starter * can ferment well.
YUMMY
That's the only place my starter ever sees.
http://www.culturesforhealth.com/how-to-make-truly-sour-sourdough-bread
Mine sits out all the time. Feed once in the morning and once at night. I feed 20g starter with 10g flour and 10g water. Not a lot of waste. I prefer to keep it on the cooler side: 65-70F. If it got warmer, I think I'd want to feed it every 8 hours.