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comment by ThurberMingus
ThurberMingus  ·  85 days ago  ·  link  ·    ·  parent  ·  post: breadcrazy

On 2 - here's what I do:

I have had starters get a bit too runny when they have gone too long without feeding at room temperature without feeding. When I feed it I roughly double volume of the starter so there's a lot of fresh flour and it doesn't start breaking down the protein.

Ratios - somewhere around 1:1 by weight or 2:1 by volume.

Unless I'm about to bake and building up the starter I throw out half before doubling, so it stays the same size. I also keep the starter really small, a couple heaping tablespoons total, so I'm not using a lot of flour to maintain it. And if I'm not baking in the next few days I put it in the fridge where it can go a couple weeks without feeding.





kantos  ·  85 days ago  ·  link  ·  

    I also keep the starter really small, a couple heaping tablespoons total, so I'm not using a lot of flour to maintain it. And if I'm not baking in the next few days I put it in the fridge where it can go a couple weeks without feeding.

TIL, I’m going to quarter my volume and try from there.

Should make playing with your ratios easier. I clearly used too much to maintain since i ran out to get more flour already.