At 01:01 PM 1/22/2005, Felix wrote:
>[..]
>However, when it comes to using the starter, there is a marked
>difference between the routine described in the recipes available from
>this newsgroup (recipes/part1) and her "German Sourdough Rye".
>
>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?

If you don't have it yet, you'll need to establish is a routine where you
keep your starter in the fridge, then revive it, grow more, put something
back in the fridge and use the rest for baking. That's the homebaker's
version of continuous propagation.

How you do it, depends what works for you. You can go anywhere from easy
going, just guessing the amounts, to cup measurements to using a digital
scale and thermometer.

The information in the SD FAQ and on the net can be overwhelming.

The two routines you describe are in essence the same (making more from
less) only the apparently 1/3 cup "small" amount used seems to surprise you.

If you take this small amount (1/3 cup) and triple it three times, you get
nine cups, than hold back 1/3 cup for next time - that should work to make
some reasonable amount of dough - why would it not?

The organisms are in every teaspoon of starter and in theory, you need only
a few grams. There are practical limits to reducing, however - one of it is
the danger of drying out if it gets too small.

With growing your starter from the fridge hybernation, it is better to do
it in multiple stages than only one. The starter gets more active in that
manner.

Sorry, this got stuck on my computer and was not sent off. In the meantime,
you have posted again.

I'll go from there.

Samartha



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