The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Starter Accumlation Getting Out of Hand

flournwater's picture

Starter Accumlation Getting Out of Hand

I'm limited, by time and the fact that the two of us can't eat much more than a loaf a week.  So my starter can sometimes accumulate to the point that I have to either pour some of it out or use it.  I'm not good at wasting food.

Today I found that I had about 1/4 cup more starter than I should have at this point in time.  So I dumped out a quarter cup, added a quarter teaspoon or so of yeast and a cup and a third (approx) of flour along with half a cup of milk, a teaspoon of "Altern" brown sugar (my wife is diabetic) and a half teaspoon of salt.  Added a bit of flour while kneading (10 minutes) to create a soft shiney dough just past the point of being sticky.  Following the routine mix, rise, shape, rest period, I boiled them in about two quarts of rapidly water  and two tsp. baking soda about 2 minutes, turning once after the first minute, removed to rack, brushed with unsalted butter and sprinkled with coarse kosher salt.  Baked to internal temp. 210 degrees (about fifteen minutes)

I got three of these beauties.

Feel free to click on it for a larger image view.

In the interest of full disclosure, not all of the trio look quite this good.  But it's my first attempt and the taste fabulous so I forgive myself.

ivyb's picture

This looks awesome! I would love to make this for my mom - she is diabetic as well. I do bake for her a lot. Thanks for the idea!


Looks scrumptious, thanks for sharing!


ivyb, ny

flournwater's picture

Inasmuch as some interest was shown in trying this, I added a few more details to the original post.