Скачать или смотреть sluggish sourdough starter results

Sluggish sourdough starters verses one that's fed every 12 to 24 hours, perform sluggishly and will rise on their own timetable which may or may not work with the baker's schedule. For example, if my dough is ready for shaping and I'm asleep or out running errands, I will have missed my ideal window.

In this case, my target for shaping was about 11p.m. but it still hadn't rose at all so I checked in again at 2a.m. and still very little rise if any could be noticed. Now it's 7a.m. and we finally have signs of rising, but now it's time to make breakfast for the kiddos and other household chores will need to be put on hold along with contacting customers to reschedule pickup times for their orders; not an ideal situation for business or customers to be in.

So whether professionally or baking for personal use, maintaining an active starter to use for leavening your dough is ideal for scheduling purposes and producing consistent flavors and textures.

If you've found a better way to maintain your starter, please leave it in the comments along with your own experiences. Let's keep the knowledge alive!

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