GAYE'S SOURDOUGH TIPS

From: Gaye Levy

You will find that your sourdough breads will have more "tang" and will rise higher in the BM if you follow this procedure:
Remove a cup )or more) of your starter from the fridge and bring to room temp.
Feed with 1 cup flour and 1 cup (or slightly less) water
Let the starter do its thing. It will become bubbly and foamy. Watch for its 'peak'. This usually occurs 8 to 10 hours after feeding. It is best to keep the starter warm (75 to 85 degrees). If it cold out, leave it in the oven with the light turned on!
Make your bread during the peak...while the starter is VERY active.
Dump the unused starter back into the mother pot. Following this method, you can even make sourdough in the b/m without yeast. Really!
Variation: Separate your starter into two batches. Create a "beer" starter with one batch. You will feed this pot with flat beer and flour instead of water and flour. A very unique and delicious taste!
To create your own sourdough recipe: Substitute 7/8 cup start for 1 cup liquid and reduce the flour by 1/4 to 1/2 cup

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