Author Topic: Sourdough Starters: Frequency of feeding  (Read 1109 times)

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Offline Bill/SFNM

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Sourdough Starters: Frequency of feeding
« on: May 13, 2010, 11:47:08 AM »
It has been at least 2 months since I have used my Ischia starter (still crazy about the Russian starter). Took it out of the fridge and fed it a few times until it was fully active. Made a focaccia with it - very sour, a little too sour for me. Took it out again 2 days later, fed it, and made the same focaccia. Much less sour. Took it out again a couple of days later, made the same focaccia, and as Goldilocks said, it was just right for my taste - just a little tang and a deeper mellow flavor. Just proves once again how important feeding frequency in the flavor profile  contributed by the starter. FWIW.

 
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Offline Jackie Tran

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Re: Sourdough Starters: Frequency of feeding
« Reply #1 on: May 13, 2010, 01:13:20 PM »
Good to know. Thx

Offline Crider

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Re: Sourdough Starters: Frequency of feeding
« Reply #2 on: May 13, 2010, 04:51:23 PM »
Amen to that, Bill!


 

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