Jan 30 • Bread Banter 💬 🥖
Starter Type/Health
How are you all feeding your starter? I keep mine loose and adjust the Starter to Water/Flour ratio based on when I need it to be fully mature. I always use a 1:1 ratio of Water and Flour and then refrigerate what I do not use and call that my Mother and then refresh that from time to time. I am going to experiment with a stiffer starter and maybe feed it at a 1 (starter) : 2 (water) : 4 Flour ratio and see how long that takes to mature. My purpose is to reduce discard and also reduce temperature fluctuation and see if that helps my overall health of the starter. I would love to know how you all maintain yours.
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Starter Type/Health
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