Ok, so I still feel fairly new to this Sourdough thing, but I have been writing a blog to track all the stuff I'm learning as I learn it - and boy have I learned a lot! http://sourdoughn00b.wordpress.com/
Anyway, as far as I understand it you should empty out most of your starter except for about 1/4 c and refresh it (I generally do 30g Rye Flour, 70g White flour and 100g lukewarm water. But My new recipe calls for more starter so I've been upping the ratio to equal about 130g each.
Anyway - after you start the refreshing process again, in the fridge the process will be slowed (which is what keeps it fresh. Always make sure to let it warm up for about an hour before using it or refreshing it again. Or, at least I do. :)
Good luck!!
Alie
PS. My first few loaves never tasted very sourdough-y because the starter was so new. The older the starter, the better the flavor - so don't get discouraged!
Thanks very much for this. I think I need to take my starter out of the fridge for an hour, as you suggested, refresh and put back in the fridge until I need it. At present I am using brown wholemeal flour but will also buy some Rye flour.
Replies
Howdy!
Ok, so I still feel fairly new to this Sourdough thing, but I have been writing a blog to track all the stuff I'm learning as I learn it - and boy have I learned a lot! http://sourdoughn00b.wordpress.com/
Anyway, as far as I understand it you should empty out most of your starter except for about 1/4 c and refresh it (I generally do 30g Rye Flour, 70g White flour and 100g lukewarm water. But My new recipe calls for more starter so I've been upping the ratio to equal about 130g each.
Anyway - after you start the refreshing process again, in the fridge the process will be slowed (which is what keeps it fresh. Always make sure to let it warm up for about an hour before using it or refreshing it again. Or, at least I do. :)
Good luck!!
Alie
PS. My first few loaves never tasted very sourdough-y because the starter was so new. The older the starter, the better the flavor - so don't get discouraged!
Hi Alie
Thanks very much for this. I think I need to take my starter out of the fridge for an hour, as you suggested, refresh and put back in the fridge until I need it. At present I am using brown wholemeal flour but will also buy some Rye flour.
Rosiago :)