I'm working on developing the three sourdough starters in this book.
I'm okay with the first day or two, then the fun starts. He never says
to throw out any of the mix, so that on the fifth or sixth day, I would
have almost a kilo of starter! If I were to follow his instructions, I
would have barrels of the stuff within a month or two.
My solution is to do the first two days as he says, which gives the
following amounts for each:
Liquid Levain, Day one 210 grams, Day two adds 115 grams. Total 325
grams.
Day three adds 115 grams. I will discard 200 grams of the starter
before I add the day three ingredients of 115 grams.
Day four and beyond have 310 grams, which is a lot of flour to work
with, especially when the required amounts for baking are so small.
Stiff Levain: Day one 175 grams. Day two adds 85 grams. Total 260
grams.
Day three adds 85 grams. I will discard 175 grams of the starter before
I add the day three ingredients of 85 grams.
Day four and beyond is 150 grams, not as bad as the liquid levain
addition, but still a waste.
German Rye Sourdough: Day one 127 grams. Day two adds 127 grams.
total 254 grams. I will discard 127 grams before adding the day three
ingredients of 127 grams.
The final amount is 175 grams to add. This is a waste.
Bottom line, Leader's editor let him down and he didn't think through
what he was asking a home baker to do in terms of waste and storage
capacity in the refrigerator.
It's a shame to have this happen in a book that is otherwise excellent,
but then most sourdough recipes have flaws either in terminology,
procedures or usefullness.
Barry
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