One day this week, I fed my starter to bake, and the day got away from me. So the next day I fed it again, and yet again, I got too busy to actually prep my dough. Yesterday, I thought “I’ve heard you can just put in the starter unfed and it’s fine…” so I decided to try it! The only change I made from my regular process was instead of a 45 minute rest after the initial mix, I let it sit for about 2 hours. But honestly toward the end it felt on the edge of overproofed and I ended up shortening my last couple of coil folds.
This may be a game changer for me. There is honestly no discernible difference in my loaves baked with a peaked starter and it came out exactly as I prefer from a crumb perspective. I may never feed my starter to bake again!
90g unfed starter
330 ml water
10 g salt
95g whole wheat flour
300g strong white flour
Mix, rest for ~ 2 hours
1 stretch and fold, rest for 45 min
6 sets of coil folds with resting time of 30-45 min between
Shape, fridge proof in banneton overnight
Bake at 220C for 35 min covered, 5-10 min uncovered.
by thedailyem
Dining and Cooking