SOURDOUGH STARTER
"HOW TO CARE FOR YOUR STARTER"
"HOW TO CARE FOR YOUR STARTER"
Building every morning and evening creates "discard" this is why there are so many discard recipes out there. you can save this discard and do one big batch of something- like crackers or muffins. or you can keep your starter in the fridge until you are ready to use it. but i do reccomend feeding at room temp for a day or two, building up the yeast, before you get right into building for a recipe. This is why I like baking EVERYDAY- No discard! :) I am building the starter every day and using it!
ONCE YOU ARE "READY" YOU WILL NEED TO CHOOSE TO:
• FEED EVERY 12 HOURS : UNTIL YOU'VE REACHED THE NECESSARY AMOUNT OF STARTER FOR YOUR RECIPE. (BE SURE TO MAKE A LITTLE MORE THAN YOU NEED, TO SAVE A SMIDGE TO STORE IN THE FRIDGE FOR THE NEXT BAKE: SEE BELOW) & TRY TO MAINTAIN EQUAL PARTS WATER & FLOUR AT FEEDINGS. IN A RATIO TO HOW MUCH STARTER YOU HAVE. EXAMPLE: IF YOU HAVE ONE TABLESPOON OF STARTER FEED ONE TABLESPOON WATER AND ONE TABLESPOON FLOUR. THIS IS CALLED A 1:1:1 RATIO. (MAYBE SLIGHTLY MORE FLOUR FOR THAT "COOKIE DOUGH" CONSISTENCY)
OR
• FEED ONCE A WEEK: AND STORE IN THE FRIDGE. RIGHT BEFORE STORAGE FEED 1:5:5 RATIO. EXAMPLE IF YOU HAVE ONE TABLESPOON OF STARTER FEED FIVE TABLESPOONS WATER AND. FIVE TABLESPOONS FLOUR. (AGAIN MAYBE MORE FLOUR TO THAT COOKIE DOUGH CONSISTENCY.) THIS GIVES YOUR STARTER ENOUGH FOOD TO SLOWLY WORK THROUGH WHILE ITS IN THE FRIDGE. (REPEAT THIS ONCE A WEEK, CHECKOUT SOME AWESOME DISCARD RECIPES HERE.)
OR
•DEHYDRATE: SPREAD YOUR STARTER ON A PAN TO DRY IN THE AIR AND STORE IN AN AIR TIGHT CONTAINER. IF ALL ELSE FAILS, COME GRAB SOME more starter or LOAVES FROM ME!