Any Home Bakers Here?

[sunflour]

The starter will still rise even in the fridge, so while the warmth speeds it up, no warmth wont hurt it, it just slow it down a bit so it takes longer to get to the same place as a warm one.

I just keep my starter in the fridge, take it out weekly and discard, feed/water stir and place it back in the fridge. Thus far ( over 2 years now I think) have had no problems with it.

 

[ronott1]

I just keep my starter in the fridge, take it out weekly and discard, feed/water stir and place it back in the fridge. Thus far ( over 2 years now I think) have had no problems with it.

That is the way I do it too!

Starter, once it is active, does not need to be out and fed every day.

 

[cmom]

Quote:
Since I started mine less than a month I was concerned about putting it into the fridge since it is so young. I don't leave the oven on "Proof" I just leave it on for a little while and then turn the oven off. I put a thermometer in the oven and the temperature has been maintaining around the mid 70's. I put the oven on "Proof" and the temperature goes up to around 85.

 

[ronott1]

Since I started mine less than a month I was concerned about putting it into the fridge since it is so young. I don't leave the oven on "Proof" I just leave it on for a little while and then turn the oven off. I put a thermometer in the oven and the temperature has been maintaining around the mid 70's. I put the oven on "Proof" and the temperature goes up to around 85.

If it has been out for a month, you can put it into the fridge. I would take it out twice a week and feed it.

You do not need to keep it at 85 in and oven. It will be perfectly fine out on your counter since it is over 60 in your house.

quit working so hard ant it and enjoy it. Sourdough is not that much work.

 

[cmom]

Quote:
I am a beginner with sour dough starter so I want to get it right. I don't want to start over. The oven is usually between 70 to 75 degrees. My house we usually don't turn on the heater at night but do for awhile in the mornings to take the chill out when it's in the 30's outside. This morning I woke up to frost outside. The temperature in the house was 54. Soon enough it will be hot so I'm enjoying the cool while it's here. It's hard to teach an old dog new tricks, kind of.

 

[ronott1]

You will be fine. Sourdough is very tough stuff--It made it through plagues, wars, ice ages and etc.

I have not managed to kill a starter yet! I have even ignored my starter for several months--in the fridge-- and it came back as good as ever after a couple of feedings.

I have never left a starter out of the fridge for more that 3 days.

 

[User395221]

I have not managed to kill a starter yet!

You've even started me off wanting to do "proper" sourdough because I love sourdough. (yes, probably won't ever happen, just one to put on my list of things I'd like to do).

One question - can the starter in the fridge be covered over/sealed, or do you have to keep it open?

 

[ronott1]

You've even started me off wanting to do "proper" sourdough because I love sourdough. (yes, probably won't ever happen, just one to put on my list of things I'd like to do).

One question - can the starter in the fridge be covered over/sealed, or do you have to keep it open?

This type of jar works best--The lid has a one way seal so the air can get out but not in.

 

[cmom]

You will be fine. Sourdough is very tough stuff--It made it through plagues, wars, ice ages and etc.

I have not managed to kill a starter yet! I have even ignored my starter for several months--in the fridge-- and it came back as good as ever after a couple of feedings.

I have never left a starter out of the fridge for more that 3 days.

Thanks for the vote of confidence.

 

[cmom]

Quote:
I have some quart canning jars like that. How big should the jar be?