Sourdough Starter(2 Of 2)

* Exported from MasterCook *

SOURDOUGH STARTER (2 OF 2)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-Bread Machine CB

ÿntinued Many cookbooks suggest stirring the starter once a
day even when being refrigerated; I find that it is
not necessary. You must, however, use a portion of the
starter at least once a week. If you choose not to
bake sourdough breads that often, then remove a cup of
your starter and feed it as though you used some
during the week. If this is not done, your starter
will turn rancid and have to be replaced. Should you
be away on vacation or otherwise not able to tend to
the starter, freeze it. Upon your return, thaw it in
the refrigerator and then remove a portion and feed it
as soon as you are able.
You may be thinking that this sounds too
complicated, but it really is not, nor is the starter
overly fragile. A friend of mine had the same starter
for 14 years!
My first few loaves of sourdough were not very sour
and I feared it was my starter. After allowing the
starter to mellow a little by sitting in the
refrigerator and using only once a week, it and the
breads became more sour.
Another hint is to put the bread in on the timer
cycle for early morning baking. The milk put in the
night before adds a little more sour taste. If the
bread is getting too sour for you, feed with water
more often than milk. Source: The Bread Machine
Cookbook by Donna Rathmell German MM by Cathy Svitek



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