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BREAD500.TXT
Feeding Without Baking: "If you have been busy or away, you can always
feed your starter without baking anything. Stir the mixture together, take
out and discard 1 cup of starter and replenish as above, stirring in 1 cup
water and 1 cup flour. (Or instead of discarding the starter you removed,
ask a neighbor if he or she would be interested in adopting a starter of
his/her very own.) Let the resuscitated mixture sit at room temperature
for 12 hours or so before you return it to the refrigerator."
Treating a "Sluggish" Starter: "If you feel that your starter is just not
"
up to snuff," dissolve a teaspoon of yeast in the cup of water you mix
into the starter when you feed it. (If you live in an area where water is
chlorinated, let some sit out overnight to allow the chlorine to dissipate
to preclude any interference with the development of the sourdough
micro-organisms)."
Sweetening a Starter: "If your starter becomes too sour, take out 1 cup,
dispose of the remainder, and add 2 cups of each of flour and water to
refreshen it."
Increasing Your Starter: "If you want to grow a large amount of starter to
give some to a friend or to do a lot of baking, simply increase the amount
you feed it."
Resuscitating a Neglected Starter: "If your sourdough starter has sat in
the refrigerator months beyond the point of health, give it a fighting
chance for survival before you throw it out. A little warmth and a good
meal of strong, high energy carbohydrates may be all it needs to get it off
and running again."
"
The layer of liquid on the surface will probably be very dark, making it
look as if the starter must surely have expired. Quell your fear, wrestle
the top off the jar and give it a sniff. If it smells the way it should,
though exceptionally sour, it may just be sitting there in a dormant state
waiting to be fed. The only way to know is to give it a meal."
"
Blend it back together and pour it into a glass or ceramic bowl. (Take
this opportunity to give its jar a good wash.) As the starter will probably
be quite thin, mix in 2 cups of flour and 1 cup of water to nourish and
thicken it. Leave the bowl out on the counter where it will be warm and
visible." (Continued)
~
---06/30 09:00 pm
LORELI Loafing and Laughing in OcL
FOOD AND WINE BB TOPIC: BREADS BY MACHINE TIME: 06/30 9:08 PM
LORELI AGUDA (WSKD49A) FROM: LORELI AGUDA (WSKD49A) SUBJECT:
MEGA 500+" FOR JUDY
TO:
"
-
-
----
--------- Recipe via Meal-Master (tm) v7.05
Title: KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 5
Categories: Information, Breads
Servings: 1
-
DEBBIE CARLSON (PHHW01A) -KING ARTHUR FLOUR HINTS
(
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):
Page 74
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