How much flour and water do I need to feed starter that’s been in fridge unread for 2 weeks?
Hi, I’m an iPhone user so sadly can’t use your amazing app. I have 2-3 month old wholewheat/stoneground flour starter in the fridge going a little grey on top, and I’m not sure how much flour and water I should feed it? Last feeding was about 2 weeks ago and I don’t remember the ratios I used anymore. I only make bread once a week maximum. I’ve just skimmed the grey stuff off the top and left with 325gms. Please advise how much flour and water to feed it before returning it to the fridge and using it again in a week or so. Many thanks! Sandy
If you know that the starter is good, meaning it matured at room temperature the all it will need is a couple of cycles to refresh it. The simplest way and most reliable method is to assume the starter ratio of flour/solids to liquid is 1:1 which will mean your starter has a flour quantity of 162g. This allows us to calculate the correct time frame for maturity. Using the app I input the starter weight and the app will calculate the amounts for cycling. Add 163g flour and 81g of water make the water temp 35’C and keep the starter in a warmish room – approx 20’C for 4 – 6hrs. Repeat it again and then you can make some bread and still have enough sourdough/starter left to refrigerate for next time.
Good luck and enjoy the Bread.