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
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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