On 22 Jan 2005 20:01:47 GMT, Felixk Karpfen
> wrote:

>Briefly, the posted recipes keep back a little of the starter (to grow a
>fresh lot) and use the bulk in the bread. The German Sourdough Rye uses
>only 1/3 cup of starter, builds it up (to a "full sour") and then uses
>that as a starting point for the bread.
>
>From the point of view of the baked loaf, one is probably as good as the
>other. But what about the remaining starter? Does it need more radical
>refreshing than merely replacing what has been used?
>
>Comments from seasoned sourdough bakers will be gratefully received.
>
>Felix Karpfen

Hi Felix,

Two reactions:

I do not agree that "one is as good at the other" in terms
of the finished bread. Though nothing terrible will happen
if we just use the starter "as is", generally, we get better
results (both in terms of texture and taste) by "building"
the starter in stages, adding the final ingredients to make
the finished dough, fermenting, forming, then baking.

Next: The "storage" starter (that is, the stuff we are
keeping aside until we bake again) does not need anything
more "radical." Just add some flour and water, let its
fermentation become active, and put it aside. If you expect
to use it in a relatively short time (say, a day or so) you
can just leave it at room temperature. If there is likely to
be a longer interval, refrigerate it.

All the best,

--
Kenneth

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