A D V E R T I S E M E N T


Author Topic: At what point to refrigerate your starter?  (Read 377 times)

0 Members and 1 Guest are viewing this topic.

Offline gdepozsgay

  • Registered User
  • Posts: 300
  • Location: Miami, Florida
  • I Love Pizza!
At what point to refrigerate your starter?
« on: February 01, 2021, 05:03:01 PM »
I am enjoying a very healthy starter (after some early frustrations). I feed it once a week and save the discard for use during the week for whatever comes up. Recently I have forgotten to pay attention to the rise after feeding and refrigerated after the starter tripled or more. It takes about 3-4 hours for that to happen. If I'm alert I like to refrigerate before it doubles. Again, I have had no negative results but am curious if there is a preferred timing.
George

Online Pizza_Not_War

  • Registered User
  • Posts: 2214
  • Location: Portland OR
Re: At what point to refrigerate your starter?
« Reply #1 on: February 01, 2021, 05:25:05 PM »
I remove from fridge, feed and then use when active. Then I feed it and put it back in fridge.

Offline ARenko

  • Registered User
  • Posts: 566
  • Location: The Woodlands, TX
Re: At what point to refrigerate your starter?
« Reply #2 on: February 01, 2021, 06:03:43 PM »
I take it out, leave it for half hour or so, feed/ discard, leave it for an hour or so, and then return to the fridge. 

Offline corkd

  • Lifetime Member
  • *
  • Posts: 826
  • Location: syracuse, ny
  • I Love Pizza!
Re: At what point to refrigerate your starter?
« Reply #3 on: February 22, 2021, 02:07:56 PM »
I proof my starter, use what I need, then put it back in the fridge.
I only keep about 20g of starter in the jar in the fridge; before baking I feed it with 60g water & 60g flour; use 120g for baking; then store the remaining small amount in fridge; repeat each time I bake. No discard.
This works perhaps because i bake 2x/week.
I used to keep way too much starter. Not necessary.

A D V E R T I S E M E N T