December 9, 2009 - 12:07pm
How firm is a firm starter?
I'll start by admitting I feed my starter by feel. So far it has worked well for me. When I must, I weigh the feedings. I plan to make the sourdough challah posted in the blogs (dmsnyder) and started firming up my starter last night. I followed the advice of Susan (in San Diego) who kneads flour in 'til it is still kneadable, but quite stiff. I put it in an oiled plastic bag for the night and woke up to this:
It is at least 3 times its original size. I thought firm starters shouldn't expand so much. It was fun to find it like this though. So, is it good to use like this? It sank right away so I plan to feed it for use tomorrow.
Thanks for any advice.
Marni