Artisan Sourdough Made Simple

book. It’s easier to put shaped loaves of bread in the refrigerator, so in this book, doughs are chilled only at the proofing stage. Not only do you get improved flavor and better keeping quality from the acidity that develops, but this overnight proof schedule also gives you the chance to bake bread first thing in the morning. It’s a great way to

You still need to feed your starter weekly (give it a maintenance refresh), even when it’s dormant in the fridge. This keeps your starter alive and ready to bake on the other side of its hiatus. To maintenance refresh, remove the starter from the fridge, discard all but 50g, and feed it 100g bread flour and 75g water. Cover with the lid and ferment

So my advice is to keep your starter in the fridge. Don’t convince yourself that you’re going to bake sourdough every day (unless, of course, you do). If you give it a feed once the majority has been used to make dough, and you leave it out as you prove, you’ll have a starter that’s beginning to bubble and grow at the same time as your loaf. This c

This is useful if you want to be able to make dough first thing in the morning. In the evening: Feed your starter directly from the fridge and replace the lid. Leave the starter on the counter all night. In the morning: Use your starter to make your dough without feeding it again. Return the rest of the starter to the fridge until next time.