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Sourdough Starters
15
Flashcards
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Peaking
Starter has reached its peak volume and is very active. Ready to use for baking.
Discarding Starter
During feeding, discard part of the starter to maintain a manageable quantity and a balanced sour flavor.
Overfermented
Overfermentation leads to a watery starter with an excessively strong, unpleasant smell.
48-Hour Development
Mixture should be bubbling more actively. Aroma becomes stronger, slightly acidic or tangy.
72-Hour Maturation
Starter should double in volume with plenty of bubbles. Smell is more yeasty and sour.
Rejuvenating a Neglected Starter
Revive by discarding most of it, then feed multiple times at room temperature until activity resumes.
Dormant
Starter appears flat and inactive. This is the stage before feeding or if it has been refrigerated.
Refrigeration for Slow Fermentation
Storing the starter in the fridge slows down yeast activity, reduces feeding frequency to once a week.
Initial Mixture
Combine flour and water; consistency should be like thick batter. Let rest at room temperature.
Waking from Refrigeration
Remove from the fridge, discard a portion, and feed. Allow for a few hours at room temperature to re-activate.
24-Hour Fermentation
Observe small bubbles indicating initial fermentation. Mixture may have slight rise and a mild smell.
Feeding and Maintenance
Discard a portion of starter; feed with fresh flour and water. Repeat every 12-24 hours.
Decline After Peak
Starter begins to fall after reaching its peak and shows signs of decreased activity.
First-Time Use Readiness
The starter is ready for its first use when it has consistent doubling in volume within 4-8 hours after feeding.
Preparing for Baking
Ensure the starter is at peak activity by feeding it 4-12 hours prior to mixing with the dough.
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