![]() The next morning there will be 125 grams of starter looking gorgeous and fluffy. In the evening, pour out half of your starter and add to 25 grams of starter: This will produce 50 grams of starter bubbly away nicely. In the late morning the day before you bake, remove your starter from the fridge and move 10 grams of it to a clean jar. Quick tip: If you do end up with extra, consider making pancakes: ![]() Begin with a tiny bit of starter because you need to feed it approximately three times (at least every 8-12 hours) before you bake and you don’t want to end up with a giant pot of starter! Get rid of your giant crock or jar and move to a pint or quart size mason jar with a tight lid. ![]() You really only need a Tablespoon of starter to get a batch of bread going. Both of these situations lead to sluggish or dead starter and vigorous starter is a requirement for a beautiful loaf. It is common to under-feed a starter or leave it for too long in the fridge unfed. Ok so that’s not actually an official baking term, but I think it gets the point across! It could be that you don’t realize how much fresh water/flour it needs to keep it lively, or you could feel guilty about dumping excess old starter so instead you leave it swimming in the crock past it’s prime. This little guide assumes you will be baking two loaves at a time for comparison purposes. They are all based on counter-acting prevailing tendencies among the less-experienced baker. Ditch the nagging fear of making mistakes and the haunting thought that you might be a bread baking imposter! These easy tips can be perused and filed away in the back of your mind or you can use the applicable steps to have some fun experimenting and benefit from hands on experience. ![]() Follow this mini-guide and prepare to significantly level up, not only your finished loaves, but your skill and intuition with your process. ![]()
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