January 3, 2010 - 4:47pm
Artisan Bread Every Day "Mother Starter"
So, I've reached the point in my first homemade sourdough starter (using Reinhart's _Artisan Bread Every Day_ method) of having a "mother starter." I was surprised to discover that the mother starter is very stiff-- basically a dough. I thought sourdough starter was liquidy? Is the doughy starter right?
Also, I see that one only needs 1/2C or so of mother starter for a loaf-- so I have a LOT of starter... seems like far more than I need baking just a few times per week...
I created two starters, both started with white flour and one I've fed later with wheat (which is very active) and one with white (a bit less)...