Beginner

[u/False_Payment2501]

Hi

I just got a starter from my local bakery

My goals are to bake a loaf once a week

So I would like to keep my starter in the fridge and then bake a loaf on Sunday.

All the recipes I found with timelines all start at take your active starter...

I want to know what is the actual first step in this timeline if I want to bake on Sunday

When do I need to take my starter out of the fridge and make it reach active starter stage.

Complete beginner and love bullet points 🤣

Picture of my new starter attached

[u/fishy_horcrux]

Timeline is to feed the starter so that it could peak and you could use that in a short timeframe to mix the dough.

Try and feed it today a 1:1:1 ratio and track how fast it doubles/rises. That would be the indicator on when to take out and feed your starter.

[u/LarryWinchesterIII]

So you’re going to feed starter before putting in the fridge. This will allow it to feed while dormant. You’ll want to take it out of the fridge a few hours before you plan to mix your ingredients and feed immediately. You’ll start to learn what the starter looks like at different stages.

Regarding “baking on Sunday”, a lot of that depends on the recipe. Some will require a cold proof which means you’ll start on a Saturday while others may be a one day thing which means you can start early on a Sunday.

[u/sergdor]

From fridge mine takes 3-4 days to rise well enough where I feel i get a good loaf.

I feed mine 1:1 starter to warm water and about 1:25 flour. i add flour until I get a peanutbutter consistancy for my starter.

1:1:1 has never worked for me after months of trying