Sourdough Starter

The care of Sourdough Starter

Once a good starter is achieved, it must be properly maintained. The yeast in the mixture is a living organism that must be fed and cared for.

In order for it to mature, it must remain in a warm, draft-free environment. Do not allow it to go below 65 degrees or above 95 degrees, as this will kill the yeast and require making a new batch. A sunny warm window or an out-of-the-way shelf is the perfect place for your starter crock. Never use metal containers or utensils. Starter needs to be fed at least once every seven days. If you don't use it once a week, take out one cup, discard, and feed the remaining starter.

Freshened starter may be stored within a sealed container in a freezer or refrigerator when not in use. It is best to date and label the mixture. A healthy well-maintained starter may be frozen for up to three months before it loses it's freshness and leavening ability. Let the starter thaw in the refrigerator for 24 hours before bringing it to room temperature and allow it to bubble before using. This is achieved by letting it set for about 16 hours.

Making Sourdough Starter

Ingredients

2 cups warm water or milk
2 cups bread flour or unbleached all-purpose flour
2 1/2 teaspoons yeast

Directions

Combine ingredients and place in large bowl or crock with tight fitting lid and allow to sit in warm, draft-free location for 4 to 7 days. Gently stir once a day. You may use starter after 4 days.

To use starter, remove amount called for in recipe and add the other ingredients. Replace the amount removed from crock with equal amounts of water or milk and flour. After "feeding" your starter, leave on counter for 24 hours. At the end of the period you may refrigerate.


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