The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Starter

Abigail's picture

Sourdough Starter

I have just made Danish Rye bread, and the recipe says to put 100gms of the dough, into a jar, cover wilth salt and store in the fridge. When next I bake, what do I do with the salt, wash it off, use some or what? Thank you.

Mini Oven's picture
Mini Oven

Sounds interesting.   I would cover with flour but salt? ....hmmmm.

I would guess the salt pulls moisture out of the dough creating a protective thicker skin around the dough ball.  Sounds like an interesting long time conservation method. 

When ready to use, I would cut the starter open and use starter from the middle and avoid the salt.  Salt retards the yeast so I don't think it helps the next loaf and might make it also hard to figure salt content.