I have a bakery in El Salvador, central america. I used to check this block to solve some doubts. Great work what your are doing.
I could not find some topic that help me on this.
My bakery is inside the restaurant so for now we are feeding our starter with a 1:2:2 ratio at 5:00am, 1:00pm and 10:00pm. At 5:00am we find 720grs of starter and with that we make our levain at a 1:1:1 ratio. It works well until today. We have to move the bakery outside the restaurant cause we are growing, but there is a little problem that is giving mea lot of headaches.
now we work from 5:00am to 2:00pm so nobody could feed the starter at 10:00pm. My first guest was to modify the feeding ratio. First 1:4:4 it doesn’t work also try a 1:8:8 ratio. Also the starter wasn’t good at 5:00am we come back.
We are a tropical country so during the day our weather tem is around 30 and at night could be from 20 to 22.
what do you recommend, what could be do? Right now one of us is taking the starter home but is to much risk and responsability to give to the workers.
