Скачать или смотреть Managing Your Sourdough Starter with The Micro Method

Learn how to manage your Sourdough Starter to reduce the amount of discard you produce when you are not baking. The Micro Starter is a miniature volume of Starter that is fed on a daily basis and discarded on a daily basis. It will live on your counter, so you can see its behavior and build a robust culture of microbes that have a unique flavor and are more resilient when exposed to harsh conditions (e.g. neglect or a bit of contamination).
Check out the whole Sourdough Starter Playlist to learn how to start a Sourdough Starter
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Learn how to manage your Sourdough Starter with Refrigeration to minimize discarding. This is a great method for baking once a week.


What are the benefits of keeping this Starter at room temperature?
*Regular feedings are a great way to continue to develop a rich and diverse culture of microbes, yeasts, and bacteria that will make your Starter more resilient against variations in flour, environment, and water quality. Chlorinated resort water on Maui couldn’t even slow down my Starter. Yes, I brought Starter to Hawaii to bake bread;)
*Transitioning to a smaller volume makes it possible to travel with your Starter. At the time of writing this, the TSA allows up to 3.4oz (volume) of Starter to be transported.
*Your Starter will develop a more interesting flavor profile when it lives at room temperature and is fed on a regular basis. A Starter that is fed daily will take on a unique flavor and sourness.
*It is ready for action at a moments notice. It is easy to increase the feeding and be ready to make dough the next morning because we get to skip the step of tempering that is required if you are using the Refrigerator Method.
*You are saving flour! You will use minimal flour to feed it, and the discards you will produce will not be big enough to be worth doing anything with. In the instructions below.
*The daily discard is 20g of Bread Flour. This is approximately 1 Tablespoon of Starter. Doing a cost analysis; 20g of Bread Flour costs me $0.024. I’m ok with this for the benefits I gain.
*If you are using the “Working” Starter and “Main” Starter Method; you can experiment with this “Working” Starter knowing that you have your Main Starter standing by in the refrigerator.
*This “Working” Starter can be fed other flour varieties (e.g. dark rye, whole wheat, or something high end from a small artisanal mill), so it can develop a more nuanced flavor without worrying about contamination or undesirable outcomes.
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