Did 1hr autolyse, then added salt and unfed cold starter, bulk ferment around 7hrs with some stretch and folds in the beginning, fridge overnight and baked in dutch oven with some ice cubes, what do you guys thing about the crumb? Looks good to me
~450g bread flour and ~330g water, 90g starter unfed, ~10g salt
by pseeena
5 Comments
I always use it cold from the fridge. I read about the life cycle and the entire getting it active etc didn’t make sense to me. Why should it matter if we are feeding it a bit then more or the whole thing all at once, other than for timing? And I knew nothing about timing as a newbie anyway so…
I usually don’t go that far, after 2 weeks I’ll feed it before making bread because I don’t want to deal with the hooch.
That being said people are very particular with their starter. They feed it beforehand wait for peak activity, sometimes in a second bowl etc. I always pull my starter out of the fridge, use it, feed it, leave it out while I make my bread and stick it back in the fridge.
That’s how my mom taught me, and I never had a problem with my starter not being active enough. I don’t really notice any difference adding all those steps before making bread, so I’m not super surprised your bread turned out fine.
I have seen so many people using cold starter from the fridge and it worked out fine!
Amazing!
the way i understand it the fermentation just takes longer when you use unfed starter.
feel free to correct me.