Hi everybody, I have a good kamut starter 15 days old, I used it few times and it works well. it was 50 % hydration, and I have been feeding it once a day so far. Yesterday I put some in the fridge in a jar with lid, my questions are:
1) How can I keep alive my starter out of the fridge? Should I continue doing like I did so far or can I feed it every two days?
2) When I have starter in the fridge, how can i use it to bake? Should I wait, feed it again or just warm it?
Thanks to everybody answering
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I'm not a professional, please let me say that first.
What I do is take out what I need to bake with, feed the mother starter, and let her sit out for about 4 hours, and return it to the refrigerator. I feed the starter that I am going to bake with, and let it proof for however long it takes, then proceed with the recipe.
I also dry some of the starter, incase anything should happen to the Mother starter, this way Ihave a backup of a very good starter.
thank you. How do you dry the starter? And after it is dried how do you arise it?
Lay out some wax paper, and pour 1/2 cup on the wax paper, spreading it out very thinly, then just lay it out to dry. Once dried, flake it up and put it in a sealable plastic bag.
I freeze mine, but I don't think you have to. I'm not real sure about that.
To reconstitue your dried starter, put all the flakes in a container, adding little water at a time to get the starter at the consistency that is good for you. Then set it aside and let proof feeding it however you choose to. I feed mine in the beginning 2 times a day, but it is really up to you.
Hi, Here is a link to a video on how the dry your starter. Happy Baking. M
http://www.breadtopia.com/drying-sourdough-starter-for-long-term-storage/