Build or revive a small starter by accident. I was making a loaf of sourdough and essentially used up all of starter. I measured the weight of the jar compared to an empty one and there was difference of 2 grams of scrapings remaining.
I took a more conservative route as to not overwhelm the starter by trying not to feed a really high ratio. I used a 1:5:5 ratio. With 2 grams of sourdough starter scrapings, 5 grams of rye flour and 6 grams of whole wheat flour and roughly 15 grams of room temperature water. I probably could have gone with a higher ratio as some bakers have proven, but I didn’t want to wipe out my starter or have to wait too long for the starter to show signs of activity. It took about 4 hours and the starter was growing which was a good sign.
I let it sit until the evening before giving it another feed for the next day in order to make sourdough in the morning. I fed it 25 grams of rye flour, 25 grams of whole wheat flour and 50 grams of room temperature water
Before going to bed, I fed the starter 50 grams of flour and 50 grams of water. In today’s recipe I filled up half a cup of starter and nearly all of my starter was used up and the weight was 57 grams after subtracting the weight or the measuring cup. Something is wrong with my math.
Since I had so little, i decided to feed my residue jar. The total weight of the jar was 291 empty, with the residue it was measuring the same. Getting scarily close, I added 35 grams of water, 17 grams of rye flour and 18 grams of whole wheat flour to the residue jar and cross my fingers 70 grams total. Most recipes I’ve used has asked for 100 grams of starter which has equated to 1/2 a cup.
Either way, we have to try this experiment again. I now have a total of 70 grams of starter in a 291 gram jar (weight plus jar was 361 grams total).
The growth and activity of my starter was excellent. Within 12 hours it doubled and shows great signs of life within that time. I probably could have checked earlier, but my day got extremely busy with errands to run, meals to make and family members to help and pick up. Either way this is the second time in a row where a minimal less than scrape down sides bare residue has been built back up in such a short period. The 1:35:35 worked here rescue what was probably below the minimal amount of starter I would feel comfortable having.
Just learning that I fed my starter a 70:42:42 ratio which is less than my starter the yeast and bacteria will run out of food more quickly, leading to a fast peak and rapid acidity buildup. Thus the starter may weaken over time because the microbes are competing in a more acidic, nutrient poor environment.
While this may be unique, repeated feedings with this method could lead to a weakened culture due to starvation stress.
Hopefully I can use up most of this starter for baking today and then go back to maintaining a minimal no discard starter.
Captains log.
Measured 343 grams including the jar minus 291 is 52 grams total
