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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