Storing The Starter

August 19, 2010

I forgot to share this important bit of information with you yesterday.

If you’re tired of feeding your starter and you have more bread in the house than humans ought to consume, you can store your starter in the fridge for a week or two.

And everyone rejoiced. Including me. Though I love bread, this was the best news regarding bread since, well…sliced bread.

Do you want to know how to store it? It’s as easy as can be.

Feed your bread like you would any other day in your medium-sized bowl. Once you have mixed in the flour and have formed your ball of sourdough starter, remove the ball from the bowl, throw down a 1 inch layer of artisan flour, place your dough-ball on top of it, and then cover the dough-ball with a 1 inch thick dome of flour. Throw your lid on your  bowl (or plastic wrap it tightly) and toss it into the fridge.

So simple. Your starter will keep, as stated above, for up to two weeks.

To get your starter going again, remove it from the fridge, toss the excess flour around the dough-ball. If your starter sat for a while in the fridge, a thick coat of flour may be stuck to your dough-ball. Don’t worry about removing that. Simply add 2 ounces (1/4 cup)  of water to the bowl, mix into the dough as well as possible, and cover. Allow the starter to sit anywhere from 8 to 24 hours to absorb the excess flour, then proceed to feed as usual. Give yourself at least three feeding days before baking so the bacteria and yeast in your starter is strong and thriving.

Also, there are plenty of other uses for your sourdough starter other than bread. One of the simplest ways to discard your excess sourdough starter it to make sourdough pancakes.  Want other recipes?  Just look herehere, or here.

Best of luck with your babies!


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