Bread

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inchpincher in reply to @Arducius

How active is the starter, I'd be feeding it every day for 3-4 days (chuck 2/3's away, add 100g strong flour, 100g tepid water) then the night before take 1tbsp of starter and 200g of flour 200g water and it should be nice and sweet in the morning to start baking. Tartine book has a pretty solid method that has rarely failed to rise.
Also what %'s for the loaf?

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Pompetamine in reply to @inchpincher

I wouldn't chuck 2/3's away, I'd freeze it.

If you starter then goes wrong, you have something to go back to rather than starting all over a again.

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inchpincher in reply to @Pompetamine

You must have a big freezer, I chuck 2/3’s away every time I feed which is currently almost daily. Nothing’s gone wrong in the last five years even with many months of neglect in the back of the fridge.

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