My 1st grader is doing a farm to table project and another parent gave a presentation on baking and sent everyone home with some 5 year old starter and some instructions.
Fed starter 1:3:3, made dough with 135g starter, 225g water, 450g AP flour, 10g salt. Let rest for an hour. Did 3 rounds of stretch and folds but my dough didn’t look very pretty. Left on the counter for 5 hours but I don’t think it was long enough. I don’t have glass bowls so used stainless steel. I don’t have a banneton so used a colander with a towel. In the fridge overnight and baked 450 for 25 min lid on, 22 mins lid off.
And there she was! I honestly had low hopes after she wasn’t looking like all the IG videos I watched but she tased great. Open to feedback! Starter is in the fridge for next weekends attempt.
by AgentAM
9 Comments
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That’s awesome how you got the starter haha!
how cute!
How did a first grader get their hands on a 5 year old starter?
How fun!!! That loaf looks amazing for a first!
Must be good stuff!
This looks great!
Quite Nicely Done!
Professional baker here! While it’s admirable and interesting in my opinion to have starters that are in some cases 100 years old, science shows us that past 28 days, there are no further benefits to the age of a starter. People with starters with years of age should take great pride in their skills and accomplishment. But we should also acknowledge there is no benefit past 28 days.
What really matters is how well you take care of your starter, your water source, and your flour source. So another great tip, don’t pay for starter! The second you feed it water and flour from your home, it’s no longer the starter it was when you bought it. I’ve seen shady bakeries try and sell a couple hundred grams of starter for as much as 20$! Absolute scam. What you grow at home will be just as useful, and it’s not like you can continue growing the original starter anyways, as it will become your own starter as you give it your flour and water.