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Author Topic: What steps to take after refrigerating  (Read 1167 times)

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Offline 3pedals

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What steps to take after refrigerating
« on: January 22, 2015, 02:42:12 PM »
Hello All,

I made my starter last week according to the directions, after feeding it according to the directions i put it in the refrigerator.. I hope to make doughs in the next few days or so and want to know what the next steps to take are? Can i just put the starter dough into the salt/water mixture and add the flour? Or is there something else I need to do first?

Offline Bill/SFNM

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Re: What steps to take after refrigerating
« Reply #1 on: January 22, 2015, 02:48:23 PM »
Every refrigerated starter I know of needs to be fed and fully active every time before using in a dough. I bring mine up to room temp, feed, allow to fully activate, remove what is needed for the dough, feed a portion of the remainder in a clean container and allow it sit at room temp for about 60 minutes before putting back to sleep in the refrigerator.


Offline 3pedals

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Re: What steps to take after refrigerating
« Reply #2 on: January 24, 2015, 01:00:07 PM »
I know they say the consistency should be like a thick pancake battery but should it be very elastic too?

Offline Bill/SFNM

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Re: What steps to take after refrigerating
« Reply #3 on: January 24, 2015, 01:22:42 PM »
I know they say the consistency should be like a thick pancake battery but should it be very elastic too?

"They" are sometimes wrong. Storage hydration and activation hydration ratios can affect the flavors contributed by different organisms in the culture. Gluten (elasticity) in the small amounts of starter typically used in pizza is probably irrelevant. You really need to experiment with different hydration ratios within your new culture to learn how it responds and what your preferences are. Some of my starters are thin like batter, and others are thicker and elastic.


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