Graham <
g.stereo@shaw.ca> wrote:
On 2024-03-24 5:14 p.m., bp@www.zefox.net wrote:
Is there a general guideline for how much dough to hold back from
a batch for use innoculating the next batch? I'm curious as to
how the method compares to using a separate culture, which is what
I've done so far.
Thanks for reading and any guidance,
bob prohaska
The usual procedure is to maintain your starter culture in a jar,
feeding it from time to time. Some of this is used to make a levain
for the bread bake and the remainder fed flour and water for the next time.
Hmm, perhaps I misunderstood. I'm remembering an article in the New Yorker
some years ago. It was a profile of a French artisan baker. As I read the description it appeared starter for the next days batch of dough was held back from the current day's batch, probably at the end of bulk ferment. No more detail (amounts, temperature, incubation time) was given. I took this to imply that the practice was routine, at least in that community of bakers.
I was curious to find out if one method was better/different/worse than
the other. It seems like reserving dough from the bulk ferment might lead
to a more stable starter owing to the larger batch size. Using the usual
method it seems my starter performance varies batch-to-batch.
Maybe somebody reading this thread will remember the article; I don't in
any detail and didn't save it, thus the question.
Thanks for writing!
bob prohaska
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