I generally bake using my starter straight from the fridge. After the last use I feed it, leave in the bench for about an hour and then put it in the fridge. I generally use it within 3-4 days, leaving it out for an hour before making my bread. I don't use it this way if its been there for longer than 4 days. I love this method as it is very convenient for me and am very happy with the loaves I produce. Just wondering if anyone has done any comparisons between refreshed and refrigerated starter. Is there any difference with the finished loaf. I have used it both ways and really cannot say I noticed any difference. I do tend to proof it in the fridge a couple of days before baking.
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Hello karent,
As I just said to Maxx, there is absolutely no reason why you can't go straight from the starter to the dough other than to be assured that your yeasts and bacteria are still alive and kicking.
I usually do prepare a levain to make my dough as much through habit as anything. When I have used starter direct, I would have to say that there was no noticeable difference in the outcome but I cannot claim to have done a 'scientific' experiment on the matter.
I might just do my next loaf direct, just to remind myself.
Good luck with your projects.
Farinam
Hello Ludivina,
Be assured that bread made using sourdough from flours that contain gluten forming components (for example, wheat, rye, oats etc etc) will contain gluten. There is some suggestion, from anecdotal evidence, that it might be slightly more digestable due to the long fermentation times and bacterial action but there will be gluten there.
If you want to make a sourdough based bread, whether from gluten producing flours or from gluten free flours you will need to make and maintain a starter. There is no other way but it is not particularly onerous once you have one going and you can keep it in the fridge.
If you can't see your way clear to keeping a starter then I am afraid your only option to make your own would be to use bakers or dried yeast. If you truly want to have gluten free then you will have to use suitable gluten free flours.
Other than that, your other option would be just to purchase the bread of your choice from your local bakery.
Good luck with your projects.
Farinam
Hello karent,
Have just finished baking (has to cool before I can sample) with no obvious difference in the appearance of the loaf compared to normal.
I usually make the levain and use it when active but this time I just took straight from my stock starter the amount that I usually would to feed up for the levain and added the extra flour and water to the mix so that the dough weight would be the same.
The only comment I would make is that the final rise took a bit longer than I would have expected if using a levain possibly because there was some extra time required for the yeast and bacteria to 'get up to speed' whereas with the levain they would be all fired up and ready to go. Will report if there is any delectable difference in taste or texture when I get around to sampling it.
Good luck with your projects.
Farinam
Hello again karent,
Here is my loaf after cutting. Nothing that you could say was different from normal and, as far as my palate could tell, no difference in taste.
Good luck with your projects.
Farinam
I would love to have that bread recipe. It looks amazing and hard to believe that it is gluten free. I have just starting to make gluten free sourdough bread and haven't been able to get the open crumb that your appears to have. Thank you.
Can you use your starter straight from the fridge or should it be refreshed first?
Here are some of our Facebook responses:
Mick Beirne: I've never put my starter in the fridge. It's cruel.
Ange Wither: Mine lives in there, works great, and I use it straight from the fridge
Daniela Carvalho: Mine too.
Kathy Stewart Tokarz: Mine stays in the fridge. I feed it daily for several days before I use it because I don't use it often.
I have kept my starter in the fridge for days, weeks or even months. When i leave it for a long time it's covered with an alcohol grey liquid on top which then I take it out and feed it for a couple days and it's ready to use for my bread baking. I haven't used my starter straight out of the fridge due to the high content of alcohol so i have to feed it, but i have been using the same starter for three years now.