Sourdough Starter

This is the sourdough starter I use. There are other starters that combine potatoes to water, salt and cornmeal or flour. Some use milk or yogurt and flour. This starter can be maintained indefinitely with twice-daily feedings or allowed to go dormant in the refrigerator and fed only once a week. This starter takes 3-5 days.

Stir together in a very clean mixing bowl:

Turn out onto a clean (unfloured) work surface and knead the dough until it is smooth and elastic, 3-5 minutes. Return dough to bowl or crock and cover loosely or put plastic wrap poking holes (4-5). Let stand at room temperature away from drafts for 12-15 hours.

Mix into starter:

Re-cover the bowl or crock and let stand at room temperature for 24 hours without disturbing it. Look at the starter. If at this point it is has not risen and started bubbling, discard it and start over. If it has, continue to feed the starter on a regular schedule.(With each feeding the consistency loosens into a sponge and bubbling activity increases.) Mix into the starter:

Cover the bowl or crock with a clean lid or new plastic, cover tightly. Let stand at room temperature until it rises and the surface has bubbles all over, for about 12 hours. Feed the starter once with:

Cover and let stand until risen and very bubbly, 4-8 hours. There should be a faint sour tang in the aroma. The starter is now ready to use. If the starter does not look very active at this time, continue the same feeding schedule (every 12 hours) for 2 more days until it builds enough leavening strength to rise bread dough.

MAINTAINING:

It is best to use the starter 4-8 hours after the last feeding at room temperature. If you use the starter just before feeding, the yeast may be less active. If you use it just after feeding, you will have diluted it somewhat and it may rise a bit more slowly. Starter kept covered at room temperature must be fed twice a day (every 12 hours). If you are not using the started a lot, keep it covered in the refrigerator and feed it just once a week.

TIPS:

• I use about 1 cup of starter for 4 1/2 cups of flour in my bread.
• Do not use metal container or utensils when working with sourdough it can produce an undesirable flavor.
• If your starter turns orange or pink and develops an unpleasantly acrid odor, undesirable bacteria have invaded it and the mixture should be discarded.
• If storing starter (sponge) in refrig. bring to room temperature before using.
• If refrigerated starter isn't used for 2-3 weeks, remove 1/2 cup and discard or give to a friend and replenish as directed above.
• Freshly fed starter may be frozen up to 2 months. Thaw at room temperature. Let stand in a warm place overnight until active and bubbly.
• It is a good idea to wash your starter container from time to time to remove any caked-on residue.

Wishing you the best of luck in sourdough baking!

Ellie
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