Читать книгу Bread Making For Dummies - Wendy Jo Peterson - Страница 24

To keep your starter alive, you can store it on the counter or in the refrigerator or freezer:

 If you plan to bake daily: Keep your starter on the counter and feed it twice daily, 12 hours apart.

 If you plan to bake anywhere from once a week to once a month: Keep your starter in the refrigerator and feed it once a week. In the refrigerator your starter goes dormant, slowing down its need to be fed. If you see hooch (the alcohol layer mentioned in Chapter 1) form on your starter, just stir it into the doughy part of the starter and then feed the starter.

 If you don’t plan to bake for more than a month: Keep your starter in the freezer. Freezing temperatures won’t kill all your yeasts or Lactobacillus mix. The freezer can be a great place to store a starter if you get burned out on baking or you’re traveling for an extended period of time.

If you’re storing your starter on the counter, you can use it whenever you’re ready to make a loaf of bread. If you’re storing it in the refrigerator or freezer, you’ll need to revitalize your starter before baking.

When you want to bake a loaf of bread, you need to take your starter out of the refrigerator 12 hours prior to baking. Leave the jar at room temperature (65 to 80 degrees). Let your starter rise, about 2 to 4 hours. Then feed your starter. In 8 to 10 hours, your starter will be ready to use again.

If you’re storing your starter in the freezer, you’ll need to feed the starter for at least three to five days before it’ll be ready to use. Freezing is best when you’ll have a long lull in baking. You can store your starter in the freezer for six months to a year.

Then follow these steps:

1 Place a clean glass jar on the scale and tare the scale to 0.

2 Add 50 grams of the starter in the jar.

3 Tare the scale to 0 and add 50 grams of flour.

4 Tare the scale to 0 again and add 50 grams of water.

5 Using a spoon, give the mixture a stir.

6 Screw the lid loosely onto the jar.

7 Place a rubber band around the jar at the line where the starter is now.The rubber band will serve as a marker showing you how much the starter is growing each day.

8 Place the jar in a warm spot in your kitchen.Many people like to use their oven (turned off) with the light on.After about six to eight hours, your starter should be bubbly and ready to use to bake bread.

To bake bread, you’ll use however much starter you need in a recipe (usually around 50 to 100 grams), and then create another jar to keep your starter going, and discard the remaining amount. To break this down for you more simply:

 You have a jar with starter (say, about 150 grams of starter in total in this jar).

 You take 50 grams out to bake bread.

 You take 50 grams out to put in another jar and continue the starter jar, which you feed as described earlier.

 The remaining 50 grams you dispose of in the trash or compost. (Or check out the recipes in Chapter 13 using sourdough discard.)