Скачать или смотреть Managing Your Sourdough Starter with Daily Bread Baking

Managing your Starter is a whole separate skill from mixing, stretching, shaping, scoring, and baking. As long as you have a healthy robust Starter, you could hand off any of these recipes to just about anyone and they will have success. They may not make beautiful loaves, but with a strong running engine (Starter) many of the desired qualities of a Sourdough bread will be present in their end product.

Your Starter and your dough are full of living microbes and they need to be cared for. Maybe you just spent the last 7-days establishing your very first Sourdough Starter. Keep using it to develop some flavor, right now is a good time to use it as much as you can. If this is a new project/skill, you are probably excited to be successful making bread, which makes making daily bread fun and easy to stick with. If you have been working with Sourdough Starter for months or many years, perhaps this will be information that helps you become even more efficient with how you manage your Sourdough Starter. When you manage your Starter with these methods you will find that you produce negligible discard and have more control over when you want to bake.

You can manage your Starter with
The Micro Method    • Managing Your Sourdough Starter with The M...  
Managing Your Starter Every 7-10 Days with Refrigeration    • Managing Your Starter Every 7-10 with The ...  
This is the Do-It-All Dough. Be sure to open the description it is packed with additional information    • The Do-it-all Dough for Sourdough Bread Ba...  

400g Batch Recipe. Always make two;)
400g Bread Flour (100%)
300g Water (75% of the flour weight)
80g Starter (20% of the flour weight)
8g Salt (2% of the flour weight)

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