I made sourdough breads couple of times, but never thought of going almost exclusively sourdough. I have read a lot about sourdough in books and on web-sites, but still have a very vague idea of how to figure out the feeding schedule to be able to have the right amount of "production starter" for almost everyday baking. Could somebody give me a helping hand here?
I would like to have active starters with as less acidity in finished bread as possible. I guess, it would require some kind of firm starter.
Should it be equally firm at every stage of feeding? How many feedings do I need?
What would be the difference in hydration between white starter and rye starter?
Right now I use only rye meal for my rye starter.
I would like to have the bread with predictable acidity every single day?
Could somebody help me to begin this completely new regimen of baking. The figures could be different, but I desperately need to really get the idea.
Right now I have to starters in my fridge. The rye one I used about a week ago, while the white one I used about 2 weeks ago.
Let's say I will need the following every week by 5 A.M.:
What kind of containers would this require?
Monday 720 g white starter
Tuesday 840 g white starter
Wednesday 600 g rye starter
Thursday 720 g white starter
Friday 720 g white starter
Saturday 420 g rye starter and 360 g white starter
Sunday (possible break)
Have I asked too many questions? I just wanted to clarify the problem and get some help.
Every idea would be appreciated.