/ck/ - Food & Cooking

>>4088228
Also my starter is looking pretty lively. I've just fed it for the second time today so maybe twice daily feedings will be the way forward. It usually smells a mixture of yeast, sweet, fruity and nice but actually, right now it smells delicious, much nicer than it did before I fed it this morning. I think that basically it gets fed, is happy for 12 hours, is unhappy for 12 hours, then gets fed. Twice daily feedings should keep it in this state.

Also, how much do you keep on hand? I suppose that I'm only ever a day away from having a 1000g of the stuff assuming I keep 250g at a time and that isn't too weird to keep fed. I've got about 600ml at the moment which seems wasteful.

Do you ever bake using the method I touched upon? Using about a tablespoon of starter to make a sponge and then using that to make dough the next day?