I don't make sourdough, but this came across my youtube feed tonight and I thought some here might be interested:
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Meh ... a solution in search of a problem. I keep my 100g Poolish in the fridge. In theory, I feed it once a month. In reality, it's more like every two ... or even three ... months. Poolish is fine ... even after several years of intermittent meals. When I do remember to feed it, it only takes 2-3 minutes.-
Yup - being I don't have time to bake all that much mine lives in my fridge and is fed anywhere from once a week to once a month and that takes about 2 minutes and going strong. The only thing special I do is make sure I give 2-3 feedings before getting ready to make some dough with it if I remember. Even when I forget and just feed it once, usually no worse for the wear
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As for me, sourdough is a labor of love and commitment. Not a “set it and forget it” thing. Imma pass. And if you are going to micro-feed, why do you need a machine? In the time it takes you to program the thing, you could feed your starter!
reminds me of a commercial for some sort of medication where the person couldn’t be bothered with taking one pill once a day, so they opted for a once per month dosage.Comment
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Could be useful for when on vacationComment
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I could see why people like the idea, I just don’t get the overall application. I just keep my starter in the fridge as many of you have noted and feed every week or two. The discard is nice for waffles and other baked goods.Comment
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Thanks for the reminder that I need to feed my starter - been more than a week. Or is it a "poolish"?
I keep it in the fridge, pull it out and feed it and if making bread, leave it out overnight, and make the dough the next morning. Then I feed what is left, and stick in the fridge. If not baking, I just feed and put right back. Discard goes in the trash. I kinda cycle it between a couple of mason jars as I feed it, so that I can measure starter (poolish?), water and flour on the scale with a clean vessel each time.Comment
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Starter v poolish. I am confused; should do my own research. Am interested in the difference.
Got into sourdough several years ago, even developed starter from the atmosphere. But the 2 of us don't eat much bread, and the amount of discard seemed a waste. And we have a local baker producing much variety.
Refrigerated starter or poolish which does not need frequent tending is appealing. Pls school me.Comment
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Sorry ... "poolish" is nothing more than an old term for a 100% hydration starter. Starters' hydrations can vary quite a bit and there are a few regional standards that were given names. Another common one is "biga" ... a 45-60% hydration starter. There are almost certainly others, but I'm feeling too lazy to do a search right now.
(now back to my regularly scheduled coffee)Comment
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