Well, I said I'd make this later tonight, but I didn't exactly expect it to be this late. Ah well, it'll still be "later today" for about 20 minutes.

The following is a description of how I maintain my 100% hydration (1:1 flour:water by weight) starter. The term 100% hydration refers to the baker's percentage of water in the starter, i.e. the water in the starter is 100% of the weight of the flour in the starter.

I recently began to revive what looked like a dead started that i had started about 2 weeks ago and had left in my fridge.  I took two tbsp. of starter and mixed in 1/2 c. of flour and a little less than 1/2 c. of water, I covered it loosely and let it sit out on the counter for about 24 hours.  Each day for the last 4 days I have thrown out all but 1/4 c. of starter and mixed 1/2 c. of flour and a little less than 1/2 c.

Sourdough as purfume-free Facial Mask:  
I made myself a cup of java and was flipping over my 75g sachet of liquid Natur Sauerteig and there states (it was on the second of a two package deal) that sourdough cleans and promotes circulation!  "An old secret recipe."   Sounds interesting, I read on....  (I am translating for y'all)

Starter A and Starter B departed this earthly plain yesterday afternoon after a brief and uneventful life.  After a short memorial, they were buried at sea.

columbia

Ah, there are so many things I want to try but the counter is covered with ciabatta requiring me to slow down on the baking. So sad. I cared for my starters and they are thriving.  My 4 day old rye and grapefruit starter was ready for its first feeding of AP flour and water and it really took off. At the same time, I refreshed my old potato water starter for the third time and it was interesting to note the comparative rise and fall of the two. Jes look!

I used sourdough lady's starter recipe and suddenly after two weeks of feeding...ITS READY!!! Wow, it really sprang to life and easily doubles every time I feed it! I'm like a proud father every time I look at it (which is about every 30 mins at this point).

So now I need help. I need SD recipes and advice on the next step. Thanks in advance for your help.

Jeremy

Portland, Oregon

I’m finally getting around to posting Maggie Glezer’s firm sourdough starter recipe.  For those of you having problems with your starters you might wish to give this a try.  Most people here are using batter-style starters so it might be interesting to see if there is any discussion on firm starters.  Plus I need help in learning to convert properly for use in recipes which don’t use a firm starter and there are always questions that come up.