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Pastimes : Where the GIT's are going -- Ignore unavailable to you. Want to Upgrade?

To: Honor First who wrote (180850)	7/13/2009 2:57:05 PM
From: ManyMoose	Read Replies (4) \| Respond to of 225578

Feeding the sourdough starter just means adding a little flour and lukewarm water every day or so until it is "proofed." Proofed starter has a foamy cap on top of the mix and smells a bit like beer. If you get a starter from someone, this should happen the first day or so. When I leave my starter alone in the fridge for a few days, a layer of "hooch" forms on top. Looks and smells like beer. I mix mine back in periodically, but if your starter is too watery you can just pour some off. A mason jar with a lid in which you punch a small hole is good for storing it in the fridge. I have two of those and one regular crock that would do a real Sourdough proud. You should keep a loose cover on it to keep out bugs and dust. I used Clingwrap. Do NOT put a tight cover on, and don't tell Al Gore you're making sourdough. If you put a tight cover on it you'll have an explosion of batter all over the kitchen and if you tell Al Gore he'll explode all over the world because you are producing CO2 gas. Use a glass bowl to make your starter and batter for hotcakes or dough for bread. Metal may react with the acids in the starter. I use a wooden spoon to stir, and a wire whisk to break up clumps. It takes longer to rise than bread you put yeast in. I've found bread machines don't allow enough time for rising, so Margie got me a little ceramic bread pan and I love it. I'm having a ball with my starter. About once a week I make a loaf of bread. It's much more satisfying to eat that store bought bread, which is mostly air and doesn't require much chewing. Back to screwing the deck. I checked, and I have to put two screws per joist on each board. Whole lotta screws, which is why I'm taking a break. Bye for now.