King arthur flour - sourdough starter tips 3
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King arthur flour - sourdough starter tips 3
  Sourdough    Starters  
Last updated 6/12/2012 12:46:15 AM. Recipe ID 6439. Report a problem with this recipe.
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      Title: King arthur flour - sourdough starter tips 3
 Categories: Information, Breads
      Yield: 1 Servings
           -DEBBIE CARLSON   (PHHW01A)
  (CONTINUED) Storing Your Starter:
  "Once your sourdough pet is cold and relatively dormant, it can
  survive quite a long time between "feedings." It is certainly not as
  demanding as children, or more traditional pets, but it isn't happy
  just sitting for months on end like a packet of commercially dried
  yeast either." "Freezing: You may be able to ignore your starter for
  a month or even much longer, but if you know you're going to be away
  for a time, you can store it (unlike children or pets) in the
  freezer. You may want to transfer it to a plastic container first as
  it will expand as it freezes. When you are ready to use it again,
  give it a day to revive, feed it a good meal, give it another day to
  build up an armada of fresh, new wild siblings and it will be ready
  to go to work."
  "Drying:  An alternative storage method is to dry your starter by
  spreading it out on a piece of heavy plastic wrap or waxed paper.
  Once it's dry, crumble it up and put it in an airtight container.
  Store it some place cool, or, to be safe, in the freezer. To
  reactivate the dried starter, grind it into small particles with a
  hand cranked grinder, a blender or a food processor.  Pour 1 to 1 1/2
  cups of warm water (what feels comfortable on your wrist) into a
  glass or ceramic bowl. Stir in and dissolve a tablespoon of sugar or
  honey. This isn't necessary but it gives the yeast an easy "first
  course."  Blend in an equal amount of flour and dried starter.  Cover
  the bowl with plastic wrap and watch for small telltale bubbles which
  should begin to appear on the surface within a few hours. Once you
  see them you'll know it's alive and well. Let it continue to feed and
  grow for a further 12 hours before you cover and refrigerate it." How
  to Remove Some Starter for Baking:
  "With a spoon or wire whisk, blend the liquid back into the starter
  and then measure out the quantity required by your recipe. Replace
  the amount taken with equal amounts of flour and water. Since many
  recipes are based on using 1 cup of starter, you would return to your
  starter pot, 1 cup of flour and 1 cup of water. (This actually makes
  1 1/3 cups more starter but you can adjust the amount whenever you
  want.) As you did when you first fed your starter, let it sit at room
  temperature for at least 12 hours to give the yeast a chance to
  "feed" and multiply before you chill it again."

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Recipe ID 6439 (Apr 03, 2005)

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