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Does anyone have a leaven?
Posted:
Sun Mar 21, 2010 11:45 amby Kinsk
I have been given a leaven by a friend, which is quite happily sat in the fridge but I am a complete novice to this and was looking for any hints and tips.
Posted:
Sun Mar 21, 2010 4:39 pmby wheels
Welcome
Is this a sourdough starter or just a piece of dough? If it's a starter do you know the ration of water to flour in it?
Phil
Posted:
Wed Mar 24, 2010 12:00 pmby Snags
Posted:
Mon Mar 29, 2010 10:10 amby Kinsk
complicated questions and I don't know. Am pretty sure it's not sourdough.
Have been told to feed it with 100g water and 100g flour but am still awaiting the actual bread making recipe instructions.
Posted:
Mon Mar 29, 2010 5:53 pmby wheels
Don't take this the wrong way, but how about asking your friend what they do with theirs?
Phil
Posted:
Tue Mar 30, 2010 4:28 pmby Batman
Sounds like a sourdough starter. For mature starters, its normal to throw away (or use) all but a teaspoon or so and add the flour and water, there's nothing magical about the amount or the proportions, although I find 100% each to be good for a rye starter and 80% water for a white starter. The starter can be left at least 2 weeks in the fridge before needing refreshing.
If its an immature starter, the refreshing process is usually done daily until the starter is very active.
Sourdough starters can sometimes be a bit temperamental, (although I haven't had any problems) but if your starter came from somewhere distant you might have a problem with it being a little sleepy on different water/flour.
Posted:
Thu Apr 15, 2010 1:05 pmby Snags
I have just started making a starter
Cup of whole meal flour and a cup of water sitting in the fridge for 2 weeks.
Will see how it goes
Posted:
Thu Apr 15, 2010 1:36 pmby wheels
Snags
The usual way is to replace half the starter each day rather than just leave it.
HTH
Phil
Posted:
Thu Apr 15, 2010 11:04 pmby mitchamus
...and leave it in a warm place...
not in the fridge!
Posted:
Sun Apr 18, 2010 12:21 pmby Snags
It lives in your refrigerator between uses, and will be left out before use to thaw slightly, so as activity is happening. If you are in a warm climate in mid summer, you will need to only bring the starter out of the fridge for an hour or less when you are making bread. If you live in a cold climate, the starter may live out of the fridge all the time. This of course something which you will adapt according to your experience - but I have found that the fridge is the best default storage area, as they run at a consistent temperature and are reasonably immune from airborne contaminants.
http://www.sourdoughbaker.com.au/starte ... arter.html