u/Harlzz17

Math is hard

Can someone give me the grams of how much:
1- flour, yeast and water needed to initiate poolish
2- how much of that actually goes into dough for baking
3- how much do I leave in fridge for later use
4- how much to “feed” in order to make new loaves

Turns out, I like poolish better than sourdough but all the mathing im having trouble with… maybe my grandparents were siblings or something.

Edit to say: it’s actually pate fermentee not poolish I was looking for. 😅

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u/Harlzz17 — 2 days ago

▲ 0 r/SourdoughStarter

It smells like delicious cheese

I have a sourdough starter that’s been in the fridge for two weeks. I got super busy and knew I’d like neglect the daily feedings and I’d probably ruin my starter (it’s about 6 weeks old).

I pulled it from the fridge and it’s got like a thick Orange cap on top. It smells like delicious cheese… there’s no hair, no fuzzies, no spots - nothing stinky (and trust me, I’ve had starters go bad!!)

When I feed daily, it goes into a new jar. I mix the previous day starter with fresh flour and water, stir stir stir and pour into the clean jar using a funnel so that the edges and walls of the jar clean.

So, is my starter just hungry? I have pictures if needed…also, it was Covered with the fabric that comes with those sourdough starter kits online

u/Harlzz17 — 8 days ago