I've
recently come across this new obsession of cooking with sourdough starter. My friend, Kathy gave me the starter back in
December. At first I was keeping it on the counter, feeding it daily and using
it every other day. After the holidays,
I started storing it in the fridge and using it on the weekends. I’ve been doing a lot of experimenting and
have come up with quite a few yummy recipes.
A lot of my posts for the A-Z challenge , as I mentioned in the theme reveal will
incorporate the dough starter.
I’ve yet to try building my own sourdough starter; perhaps April 22nd with the letter S. Once you successfully create your own sourdough starter, you will want to keep it healthy with regular feedings. If you bake a lot you may choose to keep it on the counter at room temperature and feed it twice a day. If you don’t bake a lot, then you would want to keep it in the refrigerator and only will feed it once a week.
Instructions
for keeping your sourdough starter healthy.
Keeping
dough at room temperature
½ cup sourdough starter
1 scant cup all-purpose flour
½ cup lukewarm water
Stir
the starter. Spoon ½ cup into a bowl,
discard or use remaining starter. Add 1 scant cup flour and ½ cup warm water to
the ½ cup starter dough, mix until smooth, return to the jar/crock and cover with
cheesecloth.
Repeat this process every 12 hours, feeding twice a day. Remove the starter to bake with as soon as it is expanded and bubbly, then feed the ½ cup and revert to the normal 12-hour schedule.
Keeping dough in the refrigerator
Keeping dough at room temperature
½ cup sourdough starter
1 scant cup all-purpose flour
½ cup lukewarm water
Take
the starter out of the fridge. There may
be a bit of liquid (it’s a byproduct from the yeast fermenting) on top. Stir it
into the starter. Spoon ½ cup into a
bowl, discard or use remaining starter. Add 1 scant cup flour and ½ cup warm
water to the ½ cup starter dough, mix until smooth, return to the jar/crock and
cover with cheesecloth.
Let the starter rest at room temperature for about two hours, this gives the yeast a chance to warm up and get feeding. Then return to fridge and repeat this process at least once a week.
Cheers
I’ve yet to try building my own sourdough starter; perhaps April 22nd with the letter S. Once you successfully create your own sourdough starter, you will want to keep it healthy with regular feedings. If you bake a lot you may choose to keep it on the counter at room temperature and feed it twice a day. If you don’t bake a lot, then you would want to keep it in the refrigerator and only will feed it once a week.
½ cup sourdough starter
1 scant cup all-purpose flour
½ cup lukewarm water
Repeat this process every 12 hours, feeding twice a day. Remove the starter to bake with as soon as it is expanded and bubbly, then feed the ½ cup and revert to the normal 12-hour schedule.
Keeping dough in the refrigerator
Keeping dough at room temperature
½ cup sourdough starter
1 scant cup all-purpose flour
½ cup lukewarm water
Let the starter rest at room temperature for about two hours, this gives the yeast a chance to warm up and get feeding. Then return to fridge and repeat this process at least once a week.
Cheers
1 comment:
Interesting! I wonder how many different flavorings of bread you could make with your starter. I need to get some, and then, I will try to follow your recipe!
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