I’m starting on a sourdough kick again, I really want to be able to make a real sour loaf and a very mild loaf. I know the techniques used in making natural leavened breads have a great deal to do with how sour the outcome is. Slowing down or speeding up fermentation, temperature etc. I want to start off by creating a very mild starter. Please let me know what you think of the following method.
To make a less sour starter. I would start this on a Wednesday Morning Finishing up on Saturday morning Ready to bake bread
I keep a refrigerated starter 300 grams 100% hydration bread flour and water
Morning Day 1 Remove starter from fridge toss out 200 grams then feed with 100 grams bread flour and 100 grams water, leave on counter. Doubling in 12 hrs
Evening Day 1 Toss out 200 grams of starter then feed with 100 grams bread flour and 100 grams water leave on counter. Doubling in 12 hrs
This is to just making sure my starter is vibrant and active, if it doubles as it should, I do the following
Morning Day 2 Toss out all the starter leave what clings to sides of container feed 150grams bread flour and 150 grams water leave on counter. Tripling in 24 hrs.
Morning Day 3 Toss out all the starter leave what clings to sides of container feed 150grams bread flour and 150 grams water leave on counter. Tripling in 24 hrs.
Morning Day 4 Toss out all the starter leave what clings to sides of container feed the amount needed for recipe (600 grams starter = 300 grams bread flour 300 grams water) use after it increases in volume about 20% and passes float test.
Questions
I don’t mind discarding starter. To me its like having a pet and saying feeding it is wasteful. I just don’t want to discard it unless its necessary. Not sure if what I’m doing is?
Discarding all the starter. My thought is that this will cut down on some of the bacteria and acetic acid build up that is responsible for the sourness. Not sure if its necessary doing it three times, would once be sufficient the morning of the bake?
I think with all the feedings and discarding it should be building up the yeast and reducing the sourness at the same time. Using a young starter on the last day should also give it less time for the sourness to build up correct ?
Any thought, comments, would be appreciated.
Thanks