Terence

February 17, 2021 at 11:19am

Hi as an 82 year old Newbie, I have been following various recipes to produce a Sour Dough Starter
I am confused why there has to be 5-10 days to produce a starter
Is this to develop a flavour to the starter or to produce volume for the final mix?
It is recommended to throw away 50% of the fermented starter and feed the remain.
Why not feed the waste and fermet again several time and build up a large bulk quicker so the the bread can be produced more quickly?

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