Thread: Who bakes bread?

Originally Posted by MikeB52

I read, after the initial week build, if you put it in the fridge after use you don’t need to feed it for up to 7 days. Then the night before you want to bake you bring it out to warm, add equal fuel to current weight and next day good to bake again.
I hope it’s that easy cause I see me being a weekend loafer.

A week for the initial growing/building was a bit short for me. I went by a rule of thumb I read somewhere that it should visibly double in volume 1-4 hours after feeding. I think I went 10 or 12 days until mine got to that point. All depends on the environment of your house.

I usually feed mine every 7-10 days, but when I went 10 days it was a bit slower to rise and consistency is a bit off. Still works well in baking though.

A couple tips I learned along the way.
-When feeding, add water to starter, mix until smooth and then add flour. Makes it a lot easier to get a homogenous mix.
-Use a LARGE container! My starter overflowed multiple times over night, expanding in size 4 to 6 times original size.
-Wash anything starter touches as soon as you're done. If it dries, it takes forever to soak and scrape off.