This starter maintenance guide https://www.theperfectloaf.com/weekend-baking-schedule/ is revolutionary. But hard to follow/find/keep track of.
A simplified version follows:
Thursday afternoon: take starter out of fridge to warm up.
Thursday night: refresh: 30g starter; 100 g rye flour (or half rye; half plain) ; 100 g water
Friday morning: refresh 15 g starter; 100 g flour; 100g water
Friday evening: refresh 15 g starter; 100 g flour; 100g water
Saturday morning: refresh 15 g starter; 100 g flour; 100g water
Saturday night: put starter back in fridge - 10 g starter; 100 g flour; 80 g water
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