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I finally tried that sourdough starter tip I overheard at the bakery
Was picking up a baguette last Tuesday at that little French bakery on Elm Street. Two bakers were talking behind the counter, and one said to the other, "Feed it after the peak, not before." I've been struggling with my starter for about 4 months - it always went flat after a few days. Got home, waited until my starter was just starting to fall, then fed it. Worked like magic. My last loaf had a real oven spring for the first time ever. Anybody else heard something like that in passing that totally fixed a baking problem?
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grant_perry21d ago
Oh man, I gotta push back on that technique a little... I mean, it works great for some people, but "feeding after the peak" actually depends a lot on your room temperature and how sour you like your bread. If you wait too long past the peak, your starter gets really acidic and that can kill the rise in whole wheat loaves. I learned that the hard way with a rye batch that turned into a brick. What works better for me is feeding it right when it's domed on top but hasn't started sinking yet... that sweeter spot gives you a more balanced fermentation.
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lisa_murray20d ago
Did you ever try using a thermometer strip on your starter jar to track the temp changes?
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hernandez.ben10d ago
Grant, have you ever tried extending the feed time for a stiffer starter like a 1:2:2 ratio to offset the acidity issue you mentioned? Just curious if a different hydration level would let you push that feeding window a bit further for whole wheat flours. Also, do you adjust that dome timing based on the season or does it stay consistent regardless of the room temp swings?
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