Source
r/Breadit•
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I have a couple starter questions regarding feeding/usage times after it's established

So my starter is very much alive and has consistently doubled in size a few hours after feeding the last few days.

  1. Storing in the fridge: Should I feed the starter and then immediately store it, or should I feed it, let it double, then store it?

  2. When I want to use my starter in dough, should I take it out of the fridge, feed it, wait for it to double, take what I need, then put it back in the fridge? Or can I simply take it out of the fridge, take what I need, feed it, put it back in the fridge?

  3. I'm using a jar that has an air-tight latch thing on it. While I was establishing it I never used the latch so it could enough oxygen. In the fridge, can I keep that lid tight or will it still need oxygen?

Sorry if these are stupid questions, I just don't fully have a grasp on all the quirks of this weird thing I've brought to life.

Posted Apr 10, 2018, 10:13 PM UTC · edited

24
trainednoob•

I don't know what is the right way to do things, but I feed the starter and immediately throw it in the fridge usually with the lid mostly on sometimes all the way on sometimes not. Then I take it out and let it warm up for a day before using it. I usually use it unfed for more of a sour taste and then feed it and throw it back in. It never gets quite as puffy as if it's out of the fridge but that's ok with me. It's always worked pretty good for me. I have no idea if I'm doing anything right or all of it wrong but I assume if it's working something has to be right. Right?

3
kirby83•
  1. I'd wait for it to start being lively then put it in.
  2. Yes, feed it first
2
kirby83•
  1. Keep the lid loose.
2
challam•

Mine's been thriving and producing good results this way: 1) keep in frig lightly covered but not air-tight. 2) let it warm up for 2-3 hours then feed weekly. 3) bake with it after a feeding (1-4 days) and after letting it warm up a bit before using.

2