OT - Wild Yeast critter maintenance - care and feeding of sourdough starter

SciAggie

@lkapigian When I plan to bake on the weekend here's my workflow (just for conversation):
On Thursday night I'll pull my refrigerated starter out and feed it at a 1:1:1 ratio - leaving it on the counter over night.
Friday morning - feed the starter at a 1:2:2 ratio - leave it on the counter.
Friday night - feed at a 1:2:2 or a 1:3:3 ratio depending on how "happy" it looks - leave it on the counter

Saturday morning I'll make the dough. Use whatever recipe you like. Refresh the starter after using some. Let it grow for a couple of hours and then stick in the refrigerator until the next round.
I'l make several turns to the dough as I'm about the house and yard doing things. I usually will shape the loaves and put them in a banneton about six hours or so later. Put in a 2 gallon Ziplock and refrigerate.

Bake on Sunday. 

I'll add any details you're interested in but I didn't want to write a book

Grilltastic

Do you do any discarding of starter as you do the feedings when you start in the evening, seems like if not you will end up with a lot of starter

lkapigian

SciAggie said:

@lkapigian When I plan to bake on the weekend here's my workflow (just for conversation):
On Thursday night I'll pull my refrigerated starter out and feed it at a 1:1:1 ratio - leaving it on the counter over night.
Friday morning - feed the starter at a 1:2:2 ratio - leave it on the counter.
Friday night - feed at a 1:2:2 or a 1:3:3 ratio depending on how "happy" it looks - leave it on the counter

Saturday morning I'll make the dough. Use whatever recipe you like. Refresh the starter after using some. Let it grow for a couple of hours and then stick in the refrigerator until the next round.
I'l make several turns to the dough as I'm about the house and yard doing things. I usually will shape the loaves and put them in a banneton about six hours or so later. Put in a 2 gallon Ziplock and refrigerate.

Bake on Sunday. 

I'll add any details you're interested in but I didn't want to write a book

Thanks @SciAggie , can you expand on the ratio? 1 part X 2 part Y. I was not sure how long it would take to revive the starter, but figured wose case if it revided quickly I would just feed everyday until ready?

SciAggie

@lkapigian the ratio is starter:flour:water. So a 1:1:1 is one part starter: one part flour: and one part water. I usually mix 125g starter: 125g flour: 125g of purified water. This will take 6-8 hours to fully mature (for me).

Then the next feeding (1:2:2) I'll take 375/5 or 75g starter: 150g flour: 150g water. Throw away the remaining starter or use it for something.

Each feeding takes 6-8 hours to mature.

@Grilltastic Yes, throw away some of the starter or use it in pancakes, waffles, Dutch babies, biscuits, etc. I wash a lot of starter down the sink.

lkapigian

@SciAggie so you are making a"starter" from your "Starter" specifically when you are ready to bake....Thanks for the heads up, I was just going to use some starter from the "Mother Jar"

SciAggie

lkapigian said:

@SciAggie so you are making a"starter" from your "Starter" specifically when you are ready to bake....Thanks for the heads up, I was just going to use some starter from the "Mother Jar"

I apologize for not being a better communicator. I have a "mother jar". When I refresh the starter, I take some from the mother jar and mix with the appropriate amount of water and flour in a bowl or something. Then I clean out the mother jar and refill with what I just mixed up. 
The only time I use a second container is if I need a bunch of starter for a double or triple batch of dough or a bunch of pizzas or something.

lkapigian

SciAggie said:

lkapigian said:

@SciAggie so you are making a"starter" from your "Starter" specifically when you are ready to bake....Thanks for the heads up, I was just going to use some starter from the "Mother Jar"

I apologize for not being a better communicator. I have a "mother jar". When I refresh the starter, I take some from the mother jar and mix with the appropriate amount of water and flour in a bowl or something. Then I clean out the mother jar and refill with what I just mixed up. 
The only time I use a second container is if I need a bunch of starter for a double or triple batch of dough or a bunch of pizzas or something.

I appreciate all the input @SciAggie, hopefully I will be posting a not "To Failed" Bread Attempt 

SciAggie

@lkapigian Dude, sourdough took me a while to get a handle on. Just bake, and keep baking. I still don't feel like I truly control my bread, but I'm getting there. Shaping is a whole beast in itself.

NPHuskerFL

caliking said:

Its customary to name one's starter, BTW.

2+yrs later and mine remains nameless. 
But, I'm leaning hard toward Clarice or Precious

lkapigian

NPHuskerFL said:

caliking said:

Its customary to name one's starter, BTW.

2+yrs later and mine remains nameless. 
But, I'm leaning hard toward Clarice or Precious

Yeastie Boyz here

20stone

NPHuskerFL said:

caliking said:

Its customary to name one's starter, BTW.

2+yrs later and mine remains nameless. 
But, I'm leaning hard toward Clarice or Precious

If you are going that route, Catherine would be the call (she was the one in the well).

It make a nice bubbly levain,
Or I start from scratch again

NPHuskerFL

@20stone It makes the bread rise or else it gets fed again.
Buffalo Levain Bob has I decent ring to it.