I used my starter straight from the fridge due to time constraints and didn’t expect much. But then this beauty emerges? HOW?!
Recipe: https://www.joshuaweissman.com/post/sourdough-bread
by treetimeslok
I used my starter straight from the fridge due to time constraints and didn’t expect much. But then this beauty emerges? HOW?!
Recipe: https://www.joshuaweissman.com/post/sourdough-bread
by treetimeslok
17 Comments
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I did the same as part of my experiment yesterday. Past peak, straight from the fridge. Still has good results in fermentation.
Honestly, I think it shouldn’t matter. What matters is good starter maintenance, so that when you do decide to use the starter, it has a favorable ratio of microorganisms.
Absolutely agree that this works with a mature, robust starter.
Ever since Martin Philip put out the Pain de Campagne video using unrefreshed starter it has made me less worried about the starter being doubled vs at peak vs past peak in other recipes.
I would not recommend it for someone with a newly made starter. I think it is much more important that they use their starter as close to peak as they reasonably can. So probably for the first 6 months of a starter’s life if it was made from scratch.
It is also why I hate that people have this idea that they absolutely must make their own starter and not get a fresh one from a bakery or King Arthur. It makes their success more likely if they have a mature starter from the start and then you can play around with timing more. I have my own starters that are great, but I will still get a fresh one from King Arthur in the not too distant future. I want to compare it to my couple year old homemade ones as The Global Sourdough Project suggested distinct differences between bakery and home sourdough cultures and that bakery/professional kitchen starters were more robust.
The Sourdough Journey recently had a great study about this recently. A lot of it depends on how active your starter was when it was first placed in the fridge and how long it was in there for! Super interesting I’d recommend checking it out!
Agree. My last loaf turned out epic and my starter was not at peak.
My starter is about 3 yrs old and I literally never use ripe starter in my weekday recipe. Out the fridge, in the dough, feed the starter, then yeet it back in the fridge after it’s calmed down and don’t get it back out until the next loaf/week.
Totally works with a strong starter. Just will be more sour. Personally I rarely notice the difference except one time my starter must have been really ripe and the resulting loaf proofed and baked beautifully but was so sour I couldn’t even eat it. I like sour but it was terrible.
I always use starter straight from the fridge. Mixing dough is equivalent to feeding a starter.
The Sourdough Journey did some experiments lately, with starters straight from the fridge, fed at different times. Super interesting! I saw it on his Instagram page, not sure if he also has YouTube video about it.
I’ve only made a few loaves so far and that’s what I did (after warming it to room temp). Seemed just fine.
Was told to use the starter after it rose and started falling. Usually feed the night before making a dough and leave out on counter, and have had good results!
It doesn’t unless you work on a comercial environment where you need to get your timings perfect every time.
I do this too.. buts I guess because my starter is established. Kept alive for several years.
Silly question what is peak? I’m new started 5 days ago
My last two loafs were made with off peak starter and I also got really nice bread. It’s not intentional, my starter has gotten super active lately and I’ve not been able to get to it on time.
Honestly, I’m just happy, not worrying about the starter is nice!
How did you cut the dough to make the ear like that? Did you cut twice? Looks great