Ferment ( Solid Ferment) course by Xevi Ramon

[Sussan Estela Olaya]

Hi Ola Odiete.

Welcome to the Scoolinary community!

If you want to feed your stiff starter daily, you can follow this process:

Daily Feeding Routine for Stiff Starter:

1. Take the starter out of the fridge and let it come to room temperature for 30-60 minutes.

2. Discard a portion of the starter (optional but recommended if you don’t bake daily).

3. Feed it using the chef’s recommended ratio:

1 part stiff starter

1 part water

2 parts whole wheat flour

4. Mix well and let it ferment at 29°C for 2-3 hours until active.

5. Store in the fridge at 4°C until the next day.

Do You Need to Discard Some Starter?

If you don’t bake daily: Yes, discard part of it to prevent excessive growth and acidity.

If you bake daily: You can feed it without discarding, adjusting the quantity based on your baking needs.

Extra Tip:

If your stiff starter becomes too acidic or weak over time, you can do a double refreshment (feeding it twice in one day) to restore its strength.

I hope this information is helpful! If you have any other questions, feel free to ask,I’m happy to help.

Best regards.