King arthur flour - sourdough starter tips 2
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King arthur flour - sourdough starter tips 2
  Sourdough    Starters  
Last updated 6/12/2012 12:46:15 AM. Recipe ID 6438. Report a problem with this recipe.
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      Title: King arthur flour - sourdough starter tips 2
 Categories: Information, Breads
      Yield: 1 Servings
           -DEBBIE CARLSON   (PHHW01A)
  (Continued) How to Feed & Care for Your Sourdough Starter:
  "Keeping a sourdough starter is somewhat like having a pet because it
  needs to be fed and cared for.  But its requirements are simple and
  not time consuming. Baking with sourdough is also a simple process.
  All it takes is a little planning and timing. The results are so
  satisfying, you'll grow to treasure your invisible pet the way our
  ancestors did."
  "When you receive your starter, refrigerate it if you don't intend to
  feed it immediately (at any rate, starter should be fed as soon as
  possible after you receive it). To feed it for the first time, snip
  off a corner of the plastic bag and squeeze the starter into a glass
  or ceramic bowl (not metal).  Stir in 3 cups of lukewarm water (what
  feels comfortable on your wrist) and 3 cups of unbleached all-purpose
  flour. Mix until it's well blended and the consistency of pancake
  batter. Let the replenished starter sit at room temperature for at
  least 12 hours to give the yeast a chance to multiply and become
  active before you put it in the refrigerator. Ordinarily you would
  feed your starter when you remove some to bake with it.  A good rule
  of thumb is to replenish it every two weeks or so, preferably because
  you made a wonderful loaf of sourdough bread, a stack of pancakes or
  a delicious sourdough cake." (This previous paragraph is for those
  people who have ordered King Arthur's Sourdough Starter from their
  "During the time the starter is stored in the refrigerator, it becomes
  relatively dormant which is why it can survive so long with so little
  attention. You'll find that a clear, amber colored liquid will
  accumulate on the surface of the starter. This liquid contains 12% to
  14% alcohol."
  "When yeast is in contact with air, it produces carbon dioxide; when
  it's not, it produces alcohol.  When you blend the alcohol back into
  the starter, it helps produce the unique flavor you find in good
  sourdough breads.  For milder flavor, you can pour off some of the
  alcohol if you wish although this will thicken the starter requiring
  a bit more liquid to return it to its "pancake batter" consistency.
  (To "sweeten" a starter in another way, see Troubleshooting which
  follows.) The alcohol itself dissipates during the baking process."
  ~---06/30 08:58 pm        LORELI Loafing and Laughing in OcL

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Recipe ID 6438 (Apr 03, 2005)

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