Recipe Details

Summary

Name: King Arthur Flour - Sourdough Starter Tips 5

Category: Breads

(CONTINUED) "In a couple of hours you may see tiny bubbles appear on the

surface. If so, cheer your brew on by keeping it warm and covered

overnight. In the morning, celebrate by making sourdough pancakes (which

you'll find ...in our "King Arthur

Flour 200th Anniversary Cookbook"). They are delicious and quick. Give the

remaining starter another feeding, let it sit for 12 more hours to ensure

its reawakened vigor before you tuck it back in the frig. Then quietly

heave a sigh of relief and congratulate yourself on your rescue." How to

Decide if You Need to Start Over (groan):

"If your sourdough begins to mold or develop a peculiar color or odor

instead of a "clean, sour aroma," give a sigh, throw it out and, if you're

patient, start again. Along with the vital yeasts, you may have

inadvertently nurtured a strain of bacteria that will not be wonderful in

food. This happens very infrequently so don't let this possibility

dissuade you from a sourdough adventure."

Starter Variations:

"Here are some variations on the basic flour/liquid/yeast combination that

will produce sourdough starters with different personalities.

*Substitute 1 cup of stone ground whole wheat flour for 1

of the unbleached all-purpose flour.

*For tap water, substitute water from cooking potatoes.

It contains nutrients which any kind of yeast loves and

along with making the yeast happy, it creates great

flavor in bread.

*Substitute buttermilk for tap water.