Sourdough: 2 questions
Sourdough: two questions
Question 1: Has everyone heard of this recipe?
Watching the Norwegian cooking show and found this recipe suggested:
1-Organic apple peals mixed with water and sugar allowed to rest over night, then
2-Add rye flour and allow 3-4 days for bubbles to appear; feed regularly.
3-Mix with flour for the loaves and allow 2 hrs to rise and then bake.
How do I make a sourdough starter and keep it without using all the flour that is normally fed to it and thrown out over the course of a usual sourdough build. Flour in Westchester, NY is roughly $6.00 for a 5lb bag of KA flour so flour ain’t cheap any more. So is there a cost efficient way to make and keep sourdough starter without all the feeding and throwing out of flour?