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how to make a bread starter

How do you make a bread starter? Can you fix a starter that has ben left in the fridge for a long while?

asked by sile about 2 years ago
10 answers 813 views
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ktr
added about 2 years ago

Are you talking about a sour dough starter? If it's been in the fridge for a while, you could try taking it out of the fridge and adding a mix of half flour and half water and let it sit for a day and see if it gets bubbly again.

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added about 2 years ago

Thanks so much. Great advice.

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added almost 2 years ago

Can you tell me how long you can keep a sour dough starter for. Thank you

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 2 years ago

Check out Fergus Henderson's Nose to Tail cookbook, his bakery chef utilizes starters and "old dough" and has a great descriptive and interesting few pages on the topic.

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added about 2 years ago

Thanks for all!

76811b5d bac7 450d b27b b1b0466c123f  kristin grandcanyon profileheadshot
added about 2 years ago

Adding rye flour will increase its odds of bubbling again since rye flour ferments easier than wheat flour. Good luck!

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added about 2 years ago

Many thanks, I will try this as well!

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hardlikearmour

hardlikearmour is a trusted home cook.

added about 2 years ago

Ken Forkish's book Flour Water Salt Yeast has instructions for creating a starter from scratch as well as restoring a levain (starter) that's been stored in the fridge for up to 1 month. Restoration process is: #1 put 200 g levain in your levain bucket, let it come to room temperaure for 30-60 minutes, then add 100 g wheat and 400 g white flour, plus 400 g 95º F water (he does 80% hydration levain, if you do 100%, go ahead and add 500 g water). Mix until incorporated, then cover and let rest in a warm area overnight. #2 Discard all but 100 g (or a bit more in winter) then add 100 g wheat, 400 g white, and 400 g 85-90º F water. Mix until just incorporated. Cover and let rest, until ready to mix dough 8-ish hours later.
If you want instructions for starting a levain from scratch, message me through the site.

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added about 2 years ago

SOOOOOOO many thanks. I will do this today! Always great to know of a way to save something you already started! Thnx!!!

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added almost 2 years ago

Peter Reinhart's books have instructions for starter that produce a manageable quantity; many of the other bread books I have read leave you with quarts of starter, which is too much for the average home baker...plus, I hate throwing anything away! I agree with Kristin that rye will help revive a dormant starter, but you may have to feed it daily for a few days so it's good and lively on baking day.
A good website for baking info is www.thefreshloaf.com, and you can find more info there. Good luck!