Activating your sourdough starter from fridge to bake!

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Every time you are ready to bake something sourdough, start with this video! Whether it be bread, bagels, focaccia, etc.
I describe step by step, how I get my starter from fridge to bake!
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Kenwillyn Farm
#sourdough #sourdoughbread #sourdoughstarter #feedyourstarter #sourdoughrecipe #bread #homemadebread #homestead

Опубликовано:

1 фев 2024

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Комментарии : 7

@salarycat Месяц назад

Hi, I wonder how you maintain the starter. Do you also feed a part of the original starter to put back in the fridge? Do you wait until that doubles in size as well to put it into the fridge?

@KenwillynFarm Месяц назад

Hello! Great question! After I have fed it, and used the portion for baking, I just put it back in the fridge like it is. The next bake, I feed again as before and repeat this process.

@michaelmatthews5485 2 месяца назад

It would be helpful if you had indicated temperature of the water, ambient temperature and how long it took to double. Why not do it the night before with cold water then it would be ready to go as soon as you get up.

@KenwillynFarm 2 месяца назад

Thank you for your response! You could definitely try and add cold water the night before and see if that works for you!

@nickstevens2927 Месяц назад

Perfectly explained which is how I do it . And for people that think it is necessary to discard and keep feeding (rubbish) the only discard that you need to do is make another loaf and then place the starter in the fridge until you want to make another loaf . It will stay in hibernation for a very long time until you want to bake again .

@LH35640 Месяц назад

So if I was gifted about 20 grams of active starter, can I feed it 20 grams of flour, 20 grams of water, wait for the double and use? Can I give it more than 20 grams of each so I'm making more starter?

@KenwillynFarm Месяц назад

Yes! You can add 20g of water and flour. You can also add more flour and water to get a bigger starter! Just make sure you add the same amount of water and flour. I would make a bigger starter, because most recipes will ask for at least 100g of starter. You want there to be enough left over after using it to bake with, to keep you goring.