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Submitted by Wendysl on September 13, 2010 - 8:29am New Sourdough starterI was given an Alaskan dry starter. Followed the instructions and it smelled like paint. From what I could find, I needed to revive it. I dumped 1/2 out and started over. I fed it every 12 hours for the last day and a half. It started out very runny with no bubbles and now is thick with more bubbles. Do I need to keep discarding it and adding or should I add more flour and water. If so, at what ratios? I want to use it to do pancakes and pizza crust and hopefully someday venture to bread. I'd appreciate ANY help you can give!!
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Patience
Keep on doing that which you are doing.
You can probably bake with it now -- try it -- it won't cost you much. Just build up the starter to the amount you need with some left over for future bakes.
I use 100% hydration starter, i. e. equal weights of flour and water. When I refresh my starter I refresh in the ratio of starter:water:flour = 1:1:1 by weight. If my starter has been in the refrigerator for a several weeks, I'll refresh in two steps.
1/ S:W:F = 1:1:1 let work for about 8 hours then
2/ S:W:F = 3:3:3 let work for about 8 to 10 hours. Take what I need for baking and return the rest to the refrigerator for next time.
Ford
Good starter
Thanks Ford,
Now I have a new question, I have a good starter now. I want to make pancakes this Saturday, do I put it in the refrigerator or do I leave it covered on my counter? I'm such a newbie! ;)
Again, thanks for any help!
Room Temp or Refrigerator Temp?
You may do either. If you are going to leave it out, feed it daily with the 1:1:1 ratio. If you are going to refrigerate it for four days, take it out the night before and feed it so it will be ready for Saturday.
I find there is no wrong way of doing things with sourdough. Just do what works for you.
Good luck.
Ford