I have a couple of sourdough starter questions:
When you want to use the refrigerated starter in a recipe, do measure out how much you're going to use and then let it warm on the counter? You don't usually use cold ingredients when baking so it seems like the starter should be room temp...is that right?
Any one have a simple no-fail bread recipe I can try out my starter with for the first time?
Take out the sourdough and stir in the hooch(liquid that forms on the top).
Let it warm up for a couple of hours
Use it to make a sponge or start a recipe
Replenish the starter. Every once in awhile, add a tablespoon of potato flour(starch). About very third time, use warm milk instead of water.
Use luke warm water--about 85 degrees
Some recipes call for fed starter--if so, add about half a cup of luke warm water and half a cup of flour. Let it bubble a bit and use. Then replenish.
When the jar gets dirty, put about half a cup of starter in a bowl and wash the jar. Replenish after that.