6. Fresh Starter
Description
This article is from the Sourdough Starters FAQ, by Brian Dixon briandixon at hotmail.com.
6. Fresh Starter
Fresh starter is characterized by a nice smooth, pancake-batter-like
consistency, lots of bubbles in freshly proofed starter, froth on top
of the starter, no hooch at the end of 12 hours of proofing, and rise
times for bread recipes of 2 1/2 hours or less. Nothing further
needs to be said. This starter is your long term successful starter
and should be protected with your husband's/wife's life! It is now
very abuse resistant and you can get away with (although it's not
suggested) less accurate temperature control during proofing and for
the water added to the starter, and less careful control of the
actual proofing period. I believe that the only way to mess up a
healthy starter is to heat it up to an excessive temperature (greater
than 100 degrees) for too long. Nearly anything else will be ok, and
even if you seem to have killed it off somewhat, one or two
well-controlled proofs should bring it back to life. You can get
away with feeding it only once very two weeks or so too (but feeding
it weekly is better).
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