12. Using Starter For Commercial Baking
Description
This article is from the Sourdough Starters FAQ, by Brian Dixon briandixon at hotmail.com.
12. Using Starter For Commercial Baking
Preparing starter for use in a commercial kitchen, i.e. volume
production (use a similar technique for preparing volumes of
alternative starter types):
If the starter has not been used in more than 3 or 4 days, you may
wish to replenish the starter once to ensure the starter is really
fresh before preparing for a bread recipe. For each 2 loaves of
bread to be baked:
* Combine 1 tablespoon starter, 1 1/2 cups 80-85 degree water, and 2
cups bread flour in a non-corrosive bowl. Remember to measure the
starter and water carefully and then to add enough flour to make the
starter the consistency of mud. The amount of flour suggested is a
guideline for planning purposes.
* Proof for exactly 24 hours at 72-77 degrees.
With the original starter,
* Concurrent to the above proof, replenish the original starter by
combining 1 tablespoon (discard most of the rest), 1 1/2 cups warm
water, and 2 cups all-purpose flour in another bowl or in the starter
container itself. Proof for 24 hours at 72-77 degrees.
* For maintaining larger amounts of starter, use multiples of the
above amounts for replenishing the starter. For example, if you
normally use 64 tablespoons (4 cups) of starter to produce enough
starter for 128 loaves of bread, then you need to maintain at least 4
1/2 cups of starter, so you'd be best off to triple the above
replenishing procedure by using 3 tablespoons starter, 4 1/2 cups
water, and about 6 cups flour. That's a LOT of bread from only 4
cups of starter! (So THAT'S how they do it in San Francisco!)
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