Regarding Sour Dough.. I just made the starter last Saturday?!
I don't want to use it until Christmas!. I stirred it, (the hooch looks good) but now I added 1 C!. water 1 C!. flour, stirred and am leaving it on the counter!. What's next!? Leave it on the counter for what!? 24 hours and frig!. again!? What happens next week!? Take out 1 C!. of the starter, throw it away and add 1 C!. water 1 C!. flour again and keep doing that!?!?Www@FoodAQ@Com
Answers:
You bet, keep throwing some out or giving it away, and then feeding the starter!. If you do not want to feed it so often, keep it in the fridge!. This will slow it down, and it will require less frequent feeding!. It can actually survive for a couple of weeks without attention if kept in the fridge, but be careful that it doesn't turn!.
If left in the fridge, I would suggest feeding it twice a week, leaving it out for several hours before and after you feed it!.Www@FoodAQ@Com
If left in the fridge, I would suggest feeding it twice a week, leaving it out for several hours before and after you feed it!.Www@FoodAQ@Com
As a former chef and having made this a few times in my 20+ year career, I worked abroad were the sourdough bread and mixture is not well known, if you leave it on the counter or in a warm place it develops faster, in the frig it is a slower process, but it can die if to warm even with a 2-3 day feeding, if it looks limp and like it has fallen, add a teaspoon of sugar with the next feeding to bring it back to life, the original yeast can expire if to warm, and when you make the bread or rolls keep 1 cup to use in your next batch, the places in San Francisco who make the best type use a wild yeast from the atmosphere and the air around the Bay area, and have been using a base starter that is 120 years old!.Www@FoodAQ@Com