Sourdough

I obtained my sourdough starter from a neighbor who started it when she lived in Bethel, Alaska in October of 1984.  It has been a wonderful addition to my baking.  It makes great bread, waffles and pizza dough.

It is pretty easy to care for.  I keep a couple of plastic containers of sourdough in my refrigerator.  Each container holds about a cup.  I use the starter two or three times a month.

The night before each use, I feed the sourdough: I take one of the containers of sourdough out of the fridge and put it into a large glass bowl.  You can use plastic or glass, but do not use a metal bowl.  I add a cup or two of warm water and an equal amount (by weight) of flour to the bowl and stir it into a smooth batter.  Then I cover the bowl with plastic wrap and let it sit in a warm place overnight.  If you are feeding the sourdough in the morning, allow 7 to 10 hours if you can.  My neighbor will sometimes put the bowl in an oven with the light on to keep it warm during our long, cold Alaska nights.

I’ve been able to go as much as a month between feedings.  A clear layer of liquid will likely form on the top of the starter, but this is nothing to worry about.

There have been a couple of times when I left it in the fridge too long.  I fund the repeated feedings over two or three days bring it back to life.

After  you use the fed starter, be sure to set aside a cup or so and save it in your small plastic container in the fridge.