The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough CPR

Floydm's picture
Floydm

Sourdough CPR

I knew one of these days I was going to do it... Sure enough, this morning I did it: I forgot to hold back some of my starter.

Last night, as usual, I pulled my starter out of the refrigerator, fed it, and left it out in a cupboard overnight. This morning I put together a batch of dough and dumped all of my starter into the bowl. About five minutes later I realized what I had done and thought "Doh!" Or, perhaps because I was baking, it was "Dough!" I exclaimed.

Anyway, I dug through my baking books and it looks hope is not lost. Even though my dough had some olive oil, honey, and salt in it, I took a fistful out of the batch of bread I was baking, fed it another cup of flour and cup of water, and set it aside. I am seeing signs of life, and aside from a slight olive oil smell it seems like my starter will live to bake another batch of bread.

crumbbum's picture
crumbbum

and I just fed mine and mixed it with a stainless spoon!
it's fine. I think this stuff is not as fragile as most would have you believe. I've even left it out for two days after feeding before using it. just feed it a little more ... and poof! up it bubbles again. looks like mount st helens ...

LindyD's picture
LindyD

Nice job for your first try, Claude and Anna.  I'm sure they will have a wonderful taste.

You might try scoring more vertically rather than horizontally across the baguette. David Snyder did a wonderful tutorial on scoring.

You can read it here

I hope you find it as helpful as I did.