Anyone have a build for a no fuss starter that does not require constant watch, mixing, adding of flour? I would like to bake a sour loaf every 2-3 days.
Either you get a little from somebody and build off that (easiest and fastest way) or you build one from scratch.
No matter which way, once you have one and get into a feeding rhythm, you need to feed it only about once a day if left at roomtemp or once week when in the fridge.
You may look into Desem type starter. This is the doughy, hard type starter that lives in your fridge submerged under a heap of flour. All it asks from you is a monthly feeding. No more. In return will be the starting point of many wonderful loaves. The basic build is 1:2:3 i.e one part starter, two parts water, three parts flour (I use whole wheat but you can use whatever you want). If you have a starter already you can start developing it with a few consecutive daily feedings at the ratio mentioned above. It goes in the fridge, buried in flower. It’s an extremely friendly and forgiving colony.
there is a lot of mythology and fuss about starters, and some people enjoy keeping them like pets, but it’s really not necessary.
I just keep my starter in the fridge, and completely ignore it for up to two weeks between bakes. I just take it out and feed it a day before I bake to make it active again. Then I take a bit of the new dough (before I add the salt) and that becomes my starter for next time. It doesn’t get much simpler than that :-)
Either you get a little from somebody and build off that (easiest and fastest way) or you build one from scratch.
No matter which way, once you have one and get into a feeding rhythm, you need to feed it only about once a day if left at roomtemp or once week when in the fridge.
You may look into Desem type starter. This is the doughy, hard type starter that lives in your fridge submerged under a heap of flour. All it asks from you is a monthly feeding. No more. In return will be the starting point of many wonderful loaves. The basic build is 1:2:3 i.e one part starter, two parts water, three parts flour (I use whole wheat but you can use whatever you want). If you have a starter already you can start developing it with a few consecutive daily feedings at the ratio mentioned above. It goes in the fridge, buried in flower. It’s an extremely friendly and forgiving colony.
there is a lot of mythology and fuss about starters, and some people enjoy keeping them like pets, but it’s really not necessary.
I just keep my starter in the fridge, and completely ignore it for up to two weeks between bakes. I just take it out and feed it a day before I bake to make it active again. Then I take a bit of the new dough (before I add the salt) and that becomes my starter for next time. It doesn’t get much simpler than that :-)