What is a good feeding schedule for a "creamy" sourdough starter?
I was given a sourdough starter from a bakery that was excellently "creamy" and had light fruity notes, as opposed to a highly acidic starter. My understanding is that a creamy starter indicates a high ratio of lactic to acetic acid. I am interested to know
How is the lactic acid-production effected by a feeding schedule? What feeding schedule is optimal for achieving/keeping a creamy stater?
This post suggests that keeping the starter in a warm climate (30-35 Celcius) improves lactic acid production. What about the feeding frequency and starter/flour/water ratio?
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How many times a day should I feed my sourdough starter?
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.What is the best feeding ratio for sourdough starter?
Feed the starter 1/2 cup (4 ounces, 113g) water and a scant 1 cup (4 ounces, 113g) all-purpose flour twice a day, discarding all but 1/2 cup (4 ounces, 113g) of the starter before each feeding. It should soon become healthy, bubbly, and active.Should you feed sourdough starter every 12 or 24 hours?
Continue feeding your starter every 12\u201324 hours until it doubles in volume every 8\u201312 hours, has a pleasant, yeasty smell, and passes the float test (see note). Once it passes the float test, your starter is ready to be baked with! The whole process of getting your starter established can take anywhere from 5\u201310 days.Should I Feed My sourdough starter once or twice a day?
Feeding Schedule: As a general rule: Once your starter is healthy and active, bubbling, rising vigorously, and smelling sour, you have two options: If you store the starter at room temperature, you need to feed it twice a day.How to Make a Sourdough Starter in 6 Days
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