The Fresh Loaf  News & Information for Amateur Bakers and
Artisan Bread Enthusiasts  sourdough starter questions    • Pin
It Kroha's picture  sourdough starter questions   I started a
rye sourdough starter today, as described in Hamelman's book,
450 g water and 450 g organic whole rye flour.  The consistency
is a very thick paste -- is that OK?  My husband says I need to
add water.  I am also pretty confused about maintaining it. 
Again, I have read what Hamelman said about it, but it just does
come together for me.  After I develop a mature culture, I plan
on baking with it maybe once a week, sometimes maybe not even as
often as I like to bake different types of breads.  How should I
handle my starter?  Do I need to keep feeding it every day even
if I won't use it?  Would I discard some every day as well?  How
far in advance of baking does it need to come out of the
fridge?  After I take it out, do I need to do anything to get it
readsy to go?  I guess I am not understanding the science
behimnd managing a st