Keeping a sourdough starter going when baking bread regularly, even if not every week, offers several benefits and can be more convenient and efficient compared to starting over fresh each time. However, there are also some drawbacks to consider. Let's explore both the benefits and drawbacks:
Benefits of keeping a sourdough starter going:
Consistent flavor and characteristics: By maintaining the same sourdough starter over time, you can develop a consistent flavor profile and texture in your bread. The starter's unique combination of wild yeast and bacteria will contribute to the distinct taste and aroma of your sourdough loaves.
Time-saving: Keeping a starter means you don't have to start from scratch each time you want to bake sourdough bread. Feeding an existing starter takes less time and effort than creating a new one, which can take several days to become active and mature.
Starter customization: Over time, you can customize and fine-tune your starter to suit your preferences by adjusting feeding ratios, hydration levels, or using different types of flour. A mature starter can be a living reflection of your baking journey.
Strength and reliability: A well-maintained sourdough starter is typically more robust and predictable in terms of fermentation activity. It's easier to gauge its readiness for baking and can be more forgiving in case of slight variations in your baking schedule.
Less waste: When you maintain a starter, you avoid discarding large portions of it before each bake, which can result in less overall waste.
Drawbacks of starting over fresh each time:
Time-consuming: Creating a new sourdough starter from scratch can take several days. You'll need to feed it regularly and wait for it to mature before using it in your bread recipe. This process can be time-consuming, especially if you want to bake bread more frequently.
Inconsistent results: Each time you start a new starter, it might behave differently due to variations in wild yeast and bacteria present in the environment. This can lead to inconsistent results in your bread baking.
Resource consumption: Starting a new sourdough starter each time requires using flour and water during the initial days of feeding. While the process generates discard, it may still lead to more significant initial resource consumption.
Finding a middle ground:
If you don't bake sourdough bread regularly, finding a middle ground between maintaining a continuous starter and starting fresh each time could be a viable option. For example, you can maintain a small portion of your existing starter and keep it in the fridge. This slows down the fermentation activity, allowing you to feed it less frequently. When you want to bake, you can take a small portion of the refrigerated starter and refresh it over a couple of feedings to regain its strength and vitality.
Ultimately, the decision to maintain a continuous sourdough starter or start fresh each time depends on your baking habits, time availability, and preference for consistency in your bread. Both approaches can yield excellent sourdough loaves; it's a matter of finding what works best for you.