King arthur flour - sourdough starter tips 4
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King arthur flour - sourdough starter tips 4
  Sourdough    Starters  
Last updated 6/12/2012 12:46:15 AM. Recipe ID 6440. Report a problem with this recipe.
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      Title: King arthur flour - sourdough starter tips 4
 Categories: Information, Breads
      Yield: 1 Servings
 
           -DEBBIE CARLSON   (PHHW01A)
           -KING ARTHUR FLOUR HINTS
 
  (CONTINUED) TROUGLESHOOTING
  
  Feeding Without Baking:  "If you have been busy or away, you can
  always feed your starter without baking anything. Stir the mixture
  together, take out and discard 1 cup of starter and replenish as
  above, stirring in 1 cup water and 1 cup flour. (Or instead of
  discarding the starter you removed, ask a neighbor if he or she would
  be interested in adopting a starter of his/her very own.)  Let the
  resuscitated mixture sit at room temperature for 12 hours or so
  before you return it to the refrigerator."
  
  Treating a "Sluggish" Starter:  "If you feel that your starter is
  just not "up to snuff," dissolve a teaspoon of yeast in the cup of
  water you mix into the starter when you feed it. (If you live in an
  area where water is chlorinated, let some sit out overnight to allow
  the chlorine to dissipate to preclude any interference with the
  development of the sourdough micro-organisms)."
  
  Sweetening a Starter:  "If your starter becomes too sour, take out 1
  cup, dispose of the remainder, and add 2 cups of each of flour and
  water to refreshen it."
  
  Increasing Your Starter:  "If you want to grow a large amount of
  starter to give some to a friend or to do a lot of baking, simply
  increase the amount you feed it."
  
  Resuscitating a Neglected Starter:  "If your sourdough starter has
  sat in the refrigerator months beyond the point of health, give it a
  fighting chance for survival before you throw it out. A little warmth
  and a good meal of strong, high energy carbohydrates may be all it
  needs to get it off and running again."
  
  "The layer of liquid on the surface will probably be very dark,
  making it look as if the starter must surely have expired. Quell your
  fear, wrestle the top off the jar and give it a sniff. If it smells
  the way it should, though exceptionally sour, it may just be sitting
  there in a dormant state waiting to be fed. The only way to know is
  to give it a meal."
  
  "Blend it back together and pour it into a glass or ceramic bowl.
  (Take this opportunity to give its jar a good wash.) As the starter
  will probably be quite thin, mix in 2 cups of flour and 1 cup of
  water to nourish and thicken it. Leave the bowl out on the counter
  where it will be warm and visible." (Continued)
  
  ~---06/30 09:00 pm        LORELI Loafing and Laughing in OcL
         FOOD AND WINE BB TOPIC: BREADS BY MACHINE TIME: 06/30 9:08 PM
  
  TO:      LORELI AGUDA   (WSKD49A) FROM: LORELI AGUDA (WSKD49A)
  SUBJECT: "MEGA 500+" FOR JUDY
 




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Recipe ID 6440 (Apr 03, 2005)

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