tag:blogger.com,1999:blog-3254465493688683865.post1184072364061185674..comments2024-03-28T22:32:32.034-07:00Comments on Gluten-free Gourmand: Sourdough Starter Ready to use in 3-7 DaysGinahttp://www.blogger.com/profile/11588224204531062251noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-3254465493688683865.post-4286985155165507592023-06-17T10:48:13.665-07:002023-06-17T10:48:13.665-07:00Good question! Sometimes I do want it to peak fast...Good question! Sometimes I do want it to peak faster if I want to bake at a certain time, in which case I’ll usually make a separate levain for the bread. The comment about not wanting it to peak before 12 hours was more about only wanting to feed once a day. If it peaks really soon it will be very exhausted after 24 hours and might get too acidic or weak. So if for example I’m feeding 1:10:10 and it’s still peaking in 6 hours I know my house is too warm and I need to adjust my feeding, probably because it’s mid summer. If I can find a good feeding ratio to counteract the ambient heat I can keep the starter happy and only feed once per day. Another reason to desire a longer time to peak is to make sure I don’t miss it if I’m at work or asleep. I might want to put it in the fridge or use it at peak, and I want to be there when that happens. I hope this helps! There are many ways to successfully maintain a starter, this is just my preferred method with my schedule. Ginahttps://www.blogger.com/profile/11588224204531062251noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-49149449129901715722023-06-15T09:41:06.397-07:002023-06-15T09:41:06.397-07:00I absolutely love your bread flour blend and have ...I absolutely love your bread flour blend and have had the best results using it. I have a starter that is working which used different instructions but am interested in making one using all organic flour. In reading your instructions you mentioned that you don’t want to have a starter that peaks before 12 hours. I’m just wondering why that is. Last time I tested mine it peaked about then but I’m wondering why peaking earlier isn’t desired. Marindahttps://www.blogger.com/profile/04582272144777843072noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-74148954496056762772023-02-23T20:36:42.554-08:002023-02-23T20:36:42.554-08:00Deanna, I do refrigerate my starter now. I put it ...Deanna, I do refrigerate my starter now. I put it in the fridge at or just before peak and it stays perfectly usable for about five days. After that I feed before using. It does change the flavor somewhat but it’s very convenient. Ginahttps://www.blogger.com/profile/11588224204531062251noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-90864723221993946602023-02-20T21:20:00.162-08:002023-02-20T21:20:00.162-08:00Have you ever tried refrigerating the starter? I&#...Have you ever tried refrigerating the starter? I'm curious if it would work.<br />I use to do this with my whole wheat starter to cut down on waste/discard: I'd keep just 1/4 cup of starter each time I made sourdough, put it in the fridge, then pulled it out and fed it 7-10 days later (I even went 3 weeks once, and it was totally fine!). After 12 hours, I'd feed it again, and 12 hours later, it was all nice and bubbly and ready to bake with. I'd use all but 1/4 cup, which I put back in the fridge until the next week. I'd love to know if the same method might work for other grains, because I just hate to waste food that I spend so much money on! :DDeannahttps://www.blogger.com/profile/03811566763502105225noreply@blogger.com