Hi
Im new to the forum and bread making, but I worked for a guy at the weekend making pizzas and he gave me the left over dough. He said feed it tonight and every few days with flour and sugar or honey and it'll survive as long as you want it, just break off bits when you want it.
I have a starter going, but I think I'm going to goof it up so here's my question.
All the discussions on firm starters and 100 hydration starters etc got me thinking....
In order to create enough starter to do something with, I added equal grams of water/flour to the starter, but I didn't weigh the starter that I was adding to before I fed it.
Hi everyone. I'm new here and I want to start out by saying thanks for all the terrific information on this site. Thanks to you I am now sourdough-obsessed. lol. I wonder if all you sourdough experts could help me with a question I have.
Hi,
I have been maintaining my starter in a bit of a different way than the 1:2:2 formula usually suggested.
Instead of discarding when I haven't used some starter, I just add equal amounts of flour/water to the starter. This is usually ~4 oz. each. Since I usually refresh the starter and use recipes with large amounts of preferment, I haven't run into the problem of the ever-growing starter. It still maintains well in my 1L jar.
I had a couple of questions about working with the starter from SourdoLady's post on this page:
http://www.thefreshloaf.com/node/233/wild-yeast-sourdough-starter
