The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

The Sourdough Saga: Reviving the Starter

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aptk's picture
aptk

The Sourdough Saga: Reviving the Starter

Yesterday my goal was to start the task of revitalizing my sourdough starter which had spent most of the summer in the fridge being ignored. I know it makes me a bad sourdough mom, but it's coming together now that there's snow on the ground and I hunt for reasons to keep my oven on!

I started yesterday morning and had almost immediate bubble action, and although I started with 4 cups of starter in the pot, it only grew 1 cup. I keep my starter in an old clear glass coffee carafe so that I can get a good look at it. This morning I dumped out about 2 cups, straight into the trash and added half a cup of fresh AP flour, it's only been a couple hours and it's bubbling good and has already grown to over the 5 cup mark, so maybe it wasn't as far gone as I thought, maybe it was only HUNGRY!!

I tend to use three methods for checking my starter. First is LOOK. What's it doing? Second is SMELL. I smell it just as I lift the lid off, give it a good swirl or a light stir and smell it again. And third is TASTE, Right now the taste in my starter is pretty bland, but I know it will be back as I continue to dump and feed. At any rate, I am on my way.

Planning on sourdough pancakes Sunday morning, Orange Cranberry Rolls about Tuesday, big batch of bread on Friday. That's the plan anyway, but keep in mind, this is sourdough!

 

 

Comments

Postal Grunt's picture
Postal Grunt

Check the archives for information on how people here store their starters in the fridge. Many of us keep less than 100 g and have been able to maintain our starters for years. If its that cold in your house, you probably do need a lot of starter for your bakes. The archives will also explain the how and whys of long term storage.