Whole Grain Baking Made Easy by Tabitha Alterman

Author:Tabitha Alterman
Language: eng
Format: epub
Publisher: MBI
Published: 2015-01-30T05:00:00+00:00

LEARN TO IDENTIFY WHEN YOUR PET IS READY TO PLAY

A sourdough starter ready for baking is referred to as “fed,” “ripe,” or simply as “leaven.” You can maintain a stiff starter similar in consistency to bread dough or a more liquid version. I like the lactic acid flavors I get from keeping a starter at a thick pancake-batter consistency; it’s also easy to pour half of it out of my crock when it’s time to feed it.

A classic sign that sourdough starter is ready is that it will float in room-temperature water. Amber Eisler of the King Arthur Flour Baking Education Center suggests also looking for the following signs.

• You should see small bubbles all over it (storing it in a glass jar will help to see the sides) and on top of it.

• Some small crevices also may have formed on top, which indicate that the mixture has reached its maximum volume and is beginning to sink.

• It should be aromatic, with a sourish-fruity smell, but not too vinegary.

• It might look foamy in places.

• If using a stiffer starter, it will have domed and begun to fall.

You should ideally use starter to mix dough within about 2 hours of this “ripe” stage, give or take. If it has reached the point that it smells powerfully like vinegar and has fallen quite a bit, it will be better to feed it again than to bake with it.

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