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Sour-dough Question

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by Cats Critters, Jan 28, 2009.

  1. Cats Critters

    Cats Critters Completely Indecisive

    I have some started it's in the refrigerator right now, my Question is the recipe says to feed and use one cup of starter every two weeks, can I use it more often then that and just replenish (add more flour,etc.) it?
     
  2. peeplessinNC

    peeplessinNC Chillin' With My Peeps

    485
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    Oct 23, 2008
    NC Piedmont
    Yes, you can most definitely use it more often than every 2 weeks!
    Assuming you keep your starter in the fridge between baking days:

    - take the starter out of the fridge and let it sit out at room temperature for about 2 hours to warm up

    - then, feed your starter with equal parts of flour and water, stir well, beating with a fork or spoon to get some air into the starter

    - let the starter "work" and expand for 2-4 hours, at the end of this time it should be very active (bubbles on surface) and expanded somewhat in the container

    - now you can measure out the starter needed for your recipe (usually this is about a cup) and make & bake your recipe

    - after taking out what you need for your recipe, you can cover the container (glass or pottery - NO METAL) of starter and store in the fridge until the next time you want to bake a sourdough recipe

    - if you only have a few tablespoons of starter left in the container, you can feed it again, let it work another 2-4 hours, then store in the fridge.

    Hope this helps!
    Teresa (peepless)
     
  3. Cats Critters

    Cats Critters Completely Indecisive

    Thanks!
     

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