To Replenish Starter
After using a portion of starter, replenish with equal amounts of flour
and warm water. for example, if
cups (10 oz.) of starter were
removed to make bread, replenish remaining starter with l-114 cups
warm water and
cups flour. Stir well to blend. cover and let stand
in warm place until bubbly. 3 to 5 hours. Store starter in loosely
covered glass container in refrigerator. If not used at the end of
one week remove 1 cup starter and discard: then replenish with
equal amounts of flour and warm water as instructed above.
for Successful Sourdough Baking
l
Always make starter in a glass container. Never store in metal
containers or use metal utensils. The starter will react with
the metal.
l
All ingredients, including starter, should be at room temperature
Cold ingredients will slow down the activity of the yeast.
l
When removing starter. always replenish it. Let stand at room
temperature for 3 to 5 hours, until bubbles start to form.
Cover and refrigerate.
l
starter separates (liquid forms on the surface),
stir until blended before using.
l
If the liquid that forms on the surface of starter turns pink in color
at any time, discard the starter and start over again with
fresh ingredients.
l
important: Sourdough bread made in an automatic breadmaker
requires the addition of yeast. The starter’s strength and the rising
times in the breadmaker are not sufficient to allow for proper rising
without the use of additional yeast.
0
4 2
