i put it in a fridge bit late (it was at its peak)
good thing is that after being there few days smell went back to fruity
so my question is can i just do spoon of starter plus 100gr water and 100gr flour and use that at first peak or should i do small refresh lets say 50gr flour/water and than after than do 2nd refresh for the bake?
Since your starter is still in its adolescence, I'd say give it 2 refreshes.
You may refresh but it's not necessary after one week, but mix before use.
If there remains something it should be refreshed.
I will use a starter with one refresh if it has been in the fridge for a maximum of three days, any longer than that I give it two refreshes.
i was thinking (correct if wrong) that if my initial refresh will show normal growth, smell, etc... i could try to bake it anyway, right?
Croc, the best advice I can give anybody about sourdough is "If you wish to make good bread then there are no shortcuts".
One of the most important things to learn is patience.
Ohmm....Ohmm.....Listen to The Wise One and learn to take life slowly. Ohmm......Ohmm......
LOL, I really enjoy the slow pace of making Sourdough bread....does that mean I've attained Patience Level
..does that mean I've attained Patience Level
Look into the lotus blossom TP, what you see will tell you if you have.
all those 10, 45 and 3 hour intervals...I pack as much as I can into them. I already had a busy life before sourdough, now its insane!!
LB, use the fridge to your advantage to slow the process down. That way, you're not so tied to your baby.
just like lightningbolt i'm bussy as hell
which is also why i wasn't as active around here for last few days
i leave baking for night time most days but this doesn't do much good to my sleep patterns that were already messed up
speaking of starter
with all white what volume jump is near peak? double ? tripple? (in healthy starter that gets refreshed everyday)
speaking of starter - with [b]all white[/b] what volume jump is near peak? double ? tripple? (in healthy starter that gets refreshed everyday)
What is an "all white" please?
Just white flour? No wholemeal?
yes just laucke white baking flour (11.9% prot) 100gr and 100gr water