Sourdough Instructions

MAINTAINING AND PREPARING STARTERS Always cover proofing bowls with plastic wrap and poke a couple of holes in it so gases can escape. If the temperature in the proofing area varies much at all, wrap the proofing bowl in a towel to help maintain an even temperature and try to find a better place to proof the starter. The day before baking remove it from the refrigerator and feed. Every month or so I get the refrigerated cultures out, warm them up and give them a good feeding and a clean container if they have not been used. Remember when using the refrigerated culture to store a cup of it back in the refrigerator with a good feeding before proceeding with your recipe. For the best results, replenish the starter’s food and water at least once every week, preferably because you have used the starter for a wonderful loaf of sourdough bread, or a stack of pancakes. While it's been stored in the refrigerator, the alcohol will have separated and come to the surface. With a spoon or wire whisk, blend it back into the starter and then measure out the quantity of starter required by your recipe. Replace the amount taken with equal amounts of flour and water. Since most of our recipes are based on using 1 cup of starter, you would stir in a cup of flour and a cup of water. (This actually makes 1 1/3 cups more starter but you can adjust the amount whenever you want.) I usually do this the night before I am going to use it. So in the morning it is ready to use. Let the replenished starter sit at room temperature for at least 12 hours or over night to give the yeast a chance to multiply and become active. It takes a lot to "do in" a sourdough starter. Even after the grossest of neglect, a little warmth and a good meal should perk it up and get it ready to go. Here are a few tips to help you keep your starter in peak condition: Feeding without Baking: If you have been busy or away, you can always feed your starter without baking anything. Stir the mixture together, take out and discard 1 cup of starter and replenish as above, stirring in 1 cup water and 1 cup flour. (Or instead of discarding the starter you removed, ask your neighbors if they would be interested in adopting a starter of their very own.) Let the resuscitated mixture sit at room temperature for several hours before you return it to the refrigerator. Increasing your Starter: If you want to increase the amount of starter you have, either to give some to a friend or, to get ready for a lot of baking, simply increase the amount you feed it. Whenever you feed your starter, give it at least a day at room temperature to "work." This time period allows the yeast to multiply and get ready for its next task. Reviving a Neglected Starter If your sourdough starter has sat in the refrigerator for more than a week you can usually revive it, give it a chance for survival before you throw it out. A little warmth and a good meal of strong, high-energy carbohydrates may be all it needs to get it off and running again. You will probably have to feed it for three days on your counter. To get it up to snuff. The layer of liquid on the surface will probably be very dark, making it look as if the starter must surely have expired. Quell your fear, wrestle the top off the jar and give it a sniff. If it smells the way it should, though exceptionally sour, it may just be sitting there is a dormant state waiting to be fed. The only way to know is to give it a meal. Blend it back together again and to the 1 cup of starter feed it 1/2 cup flour and 1/2 cup water for three days. Do this at morning and at night. Each day you will get more than 1 cup of starter so you can use the extra in sourdough pancakes or pizza crust. You starter should be strong and healthy now. After feeding the starter for 3 days, it is ready to make bread or to feed again and place in the refrigerator. You should see bubbles everywhere and have a nice aroma. I like to use a quart jar to do this in so I can see the bubbles. Throw out the starter if it develops a fowl odor or the presence of mold is detected.