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Thursday, December 6, 2012

Maintaining your Yeast Sourdough Starter

I keep my sourdough starter in a pitcher with the lid on in the frig.  When I am ready to use it, I take it in the morning.  Let it get to room temperature (about 2 hours) and give it one cup of all purpose flour and one cup of lukewarm water.  I give it a stir and leave it out on the counter.  I start my bread around 3 or 4ish.  Or I keep feeding it for a day and start it the next morning.

When I am finished with it, I keep 2 cups in the pitcher and put it back in the frig where it stays dormant.  If you need more than a month to store it,  I would either freeze it or spread it out on wax paper, let it dry and put it in a ziploc bag.  When you are ready to use it, then reconstitute it and start the feeding & growing schedule again.

If you are an avid baker, then you could just keep your starter on the counter and feed it twice a day.  Just throw away the excess when you have it.

Other Posts : Wild Yeast Sourdough Bread Starter
Baking with your wild yeast

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