@gretabakes
reviving a starter you left for weeks
14 items
- 01Smell it before anything else
- 02Scrape off the hooch layer
- 03Discard down to 50g
- ··11 more entries
17801
🍞keeping a starter alive with a day job
the schedule I actually use, not the stay-at-home-baker fantasy version
01
this is King Arthur's default ratio and it's the right one, don't overthink it
02
on the counter: feed once a day, but only if you're baking that week
03
in the fridge: once a week is plenty
(feed it first) before you put it back, don't shove it in hungry
04
peak time at 78F is 4-6 hours
my kitchen runs cooler in winter so mine takes closer to 8. watch the jar not the clock
05
1:5:5 or higher stretches the gap between feeds
the one nobody tells you when you work 9-to-6. feed it big sunday night, still workable tuesday morning, no vinegar smell
06
rubber band on the jar, mark the starting line
07
float test before you commit real flour to a loaf
08
Friday night feed, Saturday morning bake
my actual weekly rhythm, not the aspirational one
09
crumb shot or it didn't happen
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