Subj : Keeping The Starter Going
To   : All
From : Ben Collver
Date : Sun Apr 30 2023 13:24:48

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Keeping The Starter Going
 Categories: Breads, Sourdough, Hints, Information
      Yield: 1 Batch

           Flour
           Milk

  Every time you use your starter, replenish it with equal parts of
  homogenized milk and flour, keeping the mixture a little thicker than
  cake batter. If it gets too thin, add a little more flour. Let it
  stand overnight or until it bubbles up; then use it again or
  refrigerate it.

  If you hav let it go for two to three weeks between usings, don't
  throw it away! It might have separated with a watery, strong-smelling
  layer on top. Just pour it off (the "sourdoughs" used to drink that
  liquid!). Add equal amounts of homogenized milk and flour, let it
  stand overnight until bubbly and it will be ready to use again.

  The starter can be frozen up to two months. To thaw, let it come to
  room temperature gradually; then mix in small, equal amounts of milk
  and flour. Let stand overnight at room temperature; then use as
  always.

  Temperature of the kitchen has a lot to do with how quickly a
  sourdough batter will rise. Always place the mixture in the warmest
  spot available. Pilot lights, radiators, ovens and such intense
  sources of heat are potentially harmful as they can get too hot and
  kill the yeast. A sunny window, a high shelf, a particularly warm
  corner would be a more ideal spot for your sourdough mixture. It
  rises best at temperatures around 80 degrees. It will rise more
  slowly at temperatures below 70 degrees.

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