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Re: Ulrike's Schwarzbrot

"Ulrike Westphal" <ostwestwind@yahoo.de>
Sun, 23 Jul 2006 12:24:10 +0200
v106.n030.1
Erika816@webtv.net (Erika Newman) writes:
>I am totally confused about the sour dough Vorteig. You say you 
>start out with 235 gr sour dough starter. How do you manage to have 
>such a large amount of starter sitting there to be used. The starter 
>I start with is usually just one or 2 tablespoons (one ounce) and I 
>add 5 ounces of water and 5 ounces of flour and that gives me 11 
>ounces of starter which I let sit overnight.

That's the way I do it. 11 ounce are about 283 to 300 g and than I 
take this to go further on...

>I use that the next day to make a large or 2 small loaves of Vermont 
>sourdogh. In other words my question is this, do you have such large 
>amounts of starter in the fridge or is this a 2 day affair to get a 
>starter that weighs 576 gr ?

Naturlich nicht! Definitely not, I don't keep such large amounts in my fridge.
And yes, it's a two day affair, if you are not baking every day in 
the summer heat ;-)

Ulrike