Feeding my starter so that it will be ready when I need it
I have mature starter that I've been using for awhile. I'm planning on baking tomorrow, so I started to prepare the starter by leaving it at room temperature and feeding it every 12 hours yesterday morning. Last night it expanded quickly, and this morning (12 hours later) it had collapsed. I fed it again, and within one hour I can see it expanding already. I need the starter to be ready tomorrow morning. I'm concerned that if this happens again, (expanding quickly and then shrinking sooner than 12 hours) the starter won't be ready when I need to bake. Can I alter the schedule to every 8 hours or so to insure that the starter is at its peak when I need it?
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Quick Answer about "Feeding my starter so that it will be ready when I need it"
Your starter needs to be fed about 1x per week if refrigerated, and every day if left at room temperature. Generally, about 5-6 hours after feeding my starter is ready. The time may vary based on room temp, dough temp, etc. The starter should have doubled in volume and started to recede and/or pass the float test.Do I have to feed my starter every time I use it?
A starter stored in the fridge will only require feeding once a week to maintain it. If you use your sourdough starter every day, keep it at room temperature. Follow the feeding instructions above and then leave it at room temperature. You will need to 'feed' it every day (at the same time, if possible).How soon after feeding sourdough starter can I use it?
Fed sourdough starter refers to a starter that has been fed flour and water (preferably by weight). You should feed the starter equal or greater than its weight after discarding a portion. You should wait at least 2-4 hours or until the starter is at its peak before you use it in your baking.Should I Feed My sourdough starter before baking?
Feed the starter every 12 hours until you see it double or triple in volume within 6 to 8 hours; this means it's ready to bake with.Should I Feed My starter before it falls?
You may be letting the starter ripen too long before using it. Once your starter is bubbling and vigorous, it's time to make bread, feed it again, or refrigerate until its next feeding. Don't let it become bubbly, rise, and then fall and start to "calm down;" that's adding acidity to its flavor.Understanding Sourdough Starter | feeding, ratios, leaven, when to use, what to feed
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