Bready

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Bready is a community for anything related to making homemade bread!

Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.

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(Discussion) How do you feed your starter? (lemmy.world)

submitted 1 month ago* (last edited 1 month ago) by Lexam@lemmy.world to c/bready@lemmy.world

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It seems for every person with a starter there is a different way to feed it.

I'm a once a week baker. I like to keep around 200g of Betty White (my starter's name). I just like this amount. I do a no discard method. I calculate how much starter I need for the week, then I empty all Betty into a mixing bowl. Now I add 1:1 of water and flour for what I need and usually a little bit more to compensate for any loss on the spatula and the bowl. Then I leave it in a warm spot for a few hours, however long it takes to become bubbly. At this point I make my dough. And put the leftover 200g back in a newly clean jar for next week. If it's under 200g I will give her a small snack before putting her back in the refrigerator.

Pictured is the one time I tried to feed Betty White in her jar.

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[–] Fedegenerate@lemmynsfw.com 8 points 1 month ago* (last edited 1 month ago)

I used to keep a liquid starter because I preferred the dairy flavour over the vinegary one. Also, I just got more consistent results over a stiff starter. Cleaning is easier because it's watery AF. Cheaper maintenance feeds. Doesn't expand out of the jar. Lot of good in a liquid starter.

So 5:1 water to flour Ish. To use it I'd just subtract the starter from the water in the baker math and it'd mostly work out.

[–] Little8Lost@lemmy.world 6 points 1 month ago

I would also like to know because i started today with 3 differend flour 1:1 mix following this:

https://www.the-sourdough-framework.com/Makingasourdoughstarter.html

[–] Unleaded8163@fedia.io 6 points 1 month ago

About a teaspoon of my old starter, 50g water, 50g bread flour.

I used to do 50% old starter, 25% water, 25% flour. The sourdough framework suggested my current method and my starter and I are much happier.

https://www.the-sourdough-framework.com/

[–] Eczpurt@lemmy.world 4 points 1 month ago

I feed infrequently, maybe once every 3 weeks. Starter lives in the fridge and it gets fed when I bake.

Equal parts water and flour go in to make up for how much I used for the bake and then I let it rise to double in size. It goes back in the fridge until next time.

[–] YiddishMcSquidish@lemmy.today 2 points 1 month ago

I find myself starting a new one every year or so.

Starts with a yeast ball from the Asian grocery store down the street, then equal weights water and unbleached flour every other day.