Routine for weekly baking
Keep starter in the fridge Monday – Thursday
Friday morning: move to counter. Feed using 1:1:1 ratio: starter, flour, and water. Normally 50 g each. Potentially feed again in the evening.
Saturday morning. Do another 1:1:1 feed. After 2 hours split the starter and put half back in the fridge until next week.
Saturday early afternoon. Mix the remaining starter with 500 g flour, 350 g water, 10 g salt to make the dough. Lightly fold every 30 minutes, three times.
Saturday evening. Shape the dough and put it in the fridge overnight.
Sunday morning. Heat the oven to 220. Final shaping of dough. Bake for ~40 minutes.
I made a sourdough scheduling app .
Preparing sourdough for transport
E.g. when travelling to another country.
- Spread starter thinly on parchment paper
- Air dry completely (24-48 hours)
- Break into flakes
- Store in airtight container
To rehydrate:
- Mix 1:1 tbsp starter and water.
- Feed normally for 3-5 days before baking.
Problems
Acetone / nail polish smell
- Cause: over-fermentation
- Fix: Feed immediately and increase feeding frequency
Dark liquid layer (hooch)
- Causes: starter consumed all food.
- Fix: Pour off liquid, resume regular feedings immediately.