I was just gifted a sourdough starter from a well maintained batch. I have done extensive research and I put some in the fridge and some on the counter so I can experiment. I think I’ve got a good handle on it, but still have so many questions! I’ll start with a couple basics:
1) my “counter” starter doubles in size very quickly after a morning feeding (about an hour or less) and then seems to stall.
- Can it be used for baking at this point?
- Does this mean the starter is not robust and strong enough since it doesn’t continue to grow?
2) after the starter has risen and gotten bubbly and airy, if I stir or move it in any way it collapses back down to the size it originally was after the feeding. I think this is ok as the air pockets were just removed. Am I correct? Can I still use it for baking at this point?
3) I’m having trouble finding the sweet spot between a feeding and when it can be used for baking. Assuming a starter that lives on a counter and gets a daily feeding and lives at a thick and bubbly consistency - can I use this in a bread recipe at any time or do I still need to time using it for baking with feedings?
Full disclosure: I am not a precise person and have been “eyeballing” quantities when feeding aiming for a rough 1:1:1 ratio of starter to flour to water. The recipe that was handed down to me also calls for some sugar which I have been adding. Also, due to covid19 I can’t get the flour I was told to use (king Arthur all purpose) and have been using what I have which is a big bag of Costco all purpose. I’m wondering if this will have a detrimental effect? Also my house is kind of chilly. I’ve been keeping starter on and near stove and in microwave wrapped in a towel and moving it closer to warm areas like the coffee pot when coffee is brewing. I seem to get a great rise when it is warmer.
thank you!!
1. When you starter has at least doubled in size and just starts collapsing, that's the optimal time to feed or use it. It doesn't mean it's weak, it just means the food for the yeasts is about to run out and they are excited for more.
2. Yes, the bubbles anyway collapse when you feed or use it, it's just the most reliable visual clue.
3. If you feed it every day, you can use it straight away, no further feeding required. Probably if you feed it like 2 or 3 times a day, the resulting loaf would be even better, but that's pro stuff.
I don't think Costco's AP flour will make such a big difference. It won't be the same quality, but definitely enough to keep your starter alive and bake breads.
Oh thank you so much for your answers!!