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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 Songster

    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


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