Do I feed starter before putting in fridge? This is a common question among bread enthusiasts and home bakers who are just starting their journey into the world of sourdough. The answer to this question can significantly impact the health and vitality of your starter, as well as the quality of your bread. In this article, we will explore the importance of feeding your starter before refrigerating it and provide you with some tips on how to maintain a healthy sourdough culture.
Feeding your starter before placing it in the fridge is essential because it ensures that your culture is active and well-nourished. A starter that is not fed before refrigeration may become dormant or even die, which means you will have to start over from scratch. When you feed your starter, you are providing it with the necessary nutrients to thrive, which in turn will lead to a more robust and flavorful bread.
To feed your starter before refrigerating it, follow these simple steps:
1. Measure out the appropriate amount of starter. For most recipes, you will need about 100 grams of starter.
2. Add equal parts of flour and water to the starter. For example, if you have 100 grams of starter, add 100 grams of flour and 100 grams of water.
3. Mix the ingredients together until they form a smooth, sticky dough.
4. Cover the bowl with a damp cloth or plastic wrap and let it sit at room temperature for about 4-6 hours, or until it has doubled in size.
5. Once the starter has doubled, you can refrigerate it. Be sure to leave some room at the top of the container to allow for expansion.
When you are ready to use your starter, remove it from the fridge and let it come to room temperature. This process can take several hours, so plan accordingly. Once the starter has reached room temperature, you can proceed with your bread-making process.
It is important to note that while your starter is in the fridge, you will need to maintain it by feeding it every 7-10 days. This will help keep it active and prevent it from becoming dormant. To feed your starter while it is in the fridge, follow these steps:
1. Remove the desired amount of starter from the fridge.
2. Add equal parts of flour and water to the starter.
3. Mix the ingredients together until they form a smooth, sticky dough.
4. Cover the bowl with a damp cloth or plastic wrap and let it sit at room temperature for about 4-6 hours, or until it has doubled in size.
5. Once the starter has doubled, you can refrigerate it again.
By following these steps, you can ensure that your starter remains healthy and active, even when it is not being used for baking. Remember, a well-maintained starter is the key to delicious, homemade sourdough bread.
