Comments on: Keeping a Smaller Sourdough Starter to Reduce Waste

By: registre-se na binance

registre-se na binance — Mon, 18 Aug 2025 12:46:44 +0000

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By: binance "oppna konto

binance "oppna konto — Sun, 15 Jun 2025 13:44:01 +0000

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By: Iris

Iris — Sun, 01 Jun 2025 10:45:39 +0000

I just got a Sourdough Starter from King Arthur Flour and started feeding it using this (small batch) starter method. I am feeding all-purpose flour it every 12 hours.. By any chance, do you have a clue how long I should feeding the starter to make it strong enough so I can start baking with it? After 12 hours of sitting on the room temperature, my starter rises to about twice the volume but not much bubbles like the photos of your starter. There are many bubbles on top but very little on the side… Thanks!

By: 官网

官网 — Sun, 25 May 2025 13:06:32 +0000

Thank you very much for sharing, I learned a lot from your article. Very cool. Thanks.

By: binance

binance — Mon, 24 Mar 2025 17:01:08 +0000

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By: binance

binance — Fri, 21 Feb 2025 17:48:05 +0000

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By: Maurizio Leo

Maurizio Leo — Sat, 01 Feb 2025 16:09:44 +0000

In reply to Nima Harve. Yes, as long as it's not too warm in your kitchen. The colder the better (or use cooler water when feeding).

By: Nima Harve

Nima Harve — Wed, 01 Jan 2025 22:52:54 +0000

Could you feed the 20G starter (or the smaller 5 G starter) once a day rather than twice?

By: Maurizio Leo

Maurizio Leo — Mon, 21 Oct 2024 14:18:53 +0000

In reply to Sara Brown.

You always want to feed and use your starter when it's ripe. There's no exact moment, but the times and schedules I have in the sheet are my go-to trusted routines there.

A stiff starter is a little more resilient and can handle being overripe for longer, in my experience.

I hope that answers your Qs, let me know if something is still unclear!