When to use your starter
Awọn ibẹrẹ wọnyi ni o lagbara ati ti iṣeto daradara, ti o nfihan pe wọn ti de ipele ti o lagbara ti bakteria. Nigbati o ba ṣe akiyesi pe wọn ti bubbly ti wọn si ti ni ilọpo meji ni iwọn, o jẹ ami ti o han gbangba pe wọn ti ṣetan lati dapọ si yan rẹ. Ipele yii jẹ pataki, bi o ṣe rii daju pe awọn alabẹrẹ yoo ṣe alabapin adun ti o dara julọ ati dide si awọn ilana rẹ.
Preparing Your Sourdough Starter for Bread Making
To ensure a successful bake, your starter must be bubbly and active. If the starter is flat (in the “discard” stage), the yeast is not active, and the bread will not rise well.
How to Reach Peak Activity:
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Consistency: Feed your starter consistently every 24 hours for a few days before baking.
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The 1:1:1 Ratio: Always feed at least an amount equal to the starter you have on hand. For example, if you have 60g of starter, stir in 60g of water and 60g of unbleached flour.
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Scaling Up for a Recipe: To grow your starter for baking, weigh what you have and feed a 1:1:1 ratio of equal parts without discarding daily until you have enough for your recipe and can reserve 60g to keep as your ongoing starter.
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Discarding: If you are not trying to grow the volume, remember to discard excess starter before feeding (or use it in a "discard" recipe).
How to Know It’s Ready:
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The Window: Check on your starter 4–6 hours after feeding.
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Visual Cues: Look for significant bubbling and a noticeable rise in the jar. When it is at its highest point (peak), it is ready to bake.
