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Sourdough Starter Basics Thursday, February 13, 2014, 05:37 PM

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Sourdough Starter Basics (From King Arthur Flour - buy their starter it's wonderful)

Your sourdough starter, a descendant of one that began its life over 250 years ago, may look a little the worse for wear after its trip. It may also have a sharp, astringent odor; this is normal. What it needs is food and water, but be careful not to consume raw starter yourself.

Use chlorine-free tap water (or bottled water) to feed your starter. Add l/4 cup lukewarm water to the starter container, and stir with a spoon to partially dissolve the starter and loosen it from the container. Place the starter/water in a large glass or ceramic bowl. Add 1 1/4 cups lukewarm water and 2 cups King Arthur Unbleached All-Purpose Flour. Mix, loosely cover the bowl, and let it sit at cool room temperature (about 68F to 70F) for 8 to 12 hours. It should expand and become bubbly, or at least start to bubble. Stir the starter and discard about half; this will bring the acidity to the proper level.

Mix in l /2 cup water and l cup flour. Let it sit for another 2 to 4 hours or till it starts to show bubbles again. Divide it in half once more: give half to a friend or discard, as you choose. Feed the remaining half with l /2 cup water and 1 cup flour. Let rest at room temperature, covered, for another 2 to 4 hours. Now the starter can be used, or refrigerated in a 1-quart (or larger) loosely covered non-reactive container.

Using your starter in a recipe: making "fed" or "ripe" starter

If your starter has been refrigerated, you need to feed it before you use it in a recipe. Up to 12 hours before beginning a recipe, stir the starter and discard 1 cup. Feed the remaining starter with 1 /2 cup water and l cup flour. Let it sit for 4 to 12 hours before using in a recipe. Use however much "fed starter" the recipe calls for, and feed the remainder with 112 cup water and 1 cup flour. Let this remaining starter sit at room temperature for 2 to 4 hours, until bubbly, then cover and refrigerate.

If you're not planning to use your starter for over a week, take it out and feed it once a week as described above. Start by discarding (or using) 1 cup of the starter. After mixing in more flour and water, you can return the starter to the refrigerator without waiting for it to get bubbly first.

Maintaining your starter

• Sweetening a starter: If your starter is too sour, reserve 1 cup and throw away the rest. Feed the reserved starter with 1 cup water and 2 cups flour. Mix well and let rest for 4 hours before using or refrigerating.
• Increasing your starter: To grow a large amount of starter, simply feed it l cup of water and 2 cups of flour, without discarding any. Feed again 2 to 4 hours later, and you'll have plenty on hand to use or to share.
• Resuscitating a neglected starter: If your sourdough starter sits in the refrigerator for too long between feedings, it will develop a thick layer of liquid on top, will smell very strong, and will be sluggish (not produce many bubbles). If this happens, pour off most of the liquid, throw all but 1 cup of the remaining starter away, and feed with l /2 cup water and 1 cup flour. If the starter is still alive, it will begin to bubble after a few hours. Discard about half at this point and feed it again with 1/2 cup water and 1 cup flour. Let it sit for another 2 to 4 hours, then use or refrigerate it.

When to start over: If your sourdough starter begins to mold, or the odor is not the usual clean, sour aroma (on alcohol smell is OK), or if it develops a pink or orange color, throw it out. It's very rare for this to happen, so don't worry. ..

Original Wordpress ID and Date: 7374, 2014-02-13_173715