The following is a description of how I maintain my 100% hydration (1:1 flour:water by weight) starter. The term 100% hydration refers to the baker's percentage of water in the starter, i.e. the water in the starter is 100% of the weight of the flour in the starter.
This maintenance regime assumes that your starter is already healthy, fresh, and active. This is not what I would do to "start a starter", but rather it is the maintenance regime I follow to store, revive, and use my starter over time.
The following characteristics are for a 100% hydration starter. The characteristics, signs of health, problems, and readiness for use are different for starters maintained at different hydration levels.
Thursday, May 17, 2007
Wednesday, May 16, 2007
Monday, May 7, 2007
Thursday, May 3, 2007
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