May 12, 2008 - 9:11am
What to do with excess sourdough from a recipe?
From my reading of people posting here, my sense is there are a lot of very experienced, intelligent, and practical people making bread. That being the case maybe someone can tell me what to do with my left over wild yeast starter from a recipe.
My recipe is:
Stiff Sourdough Starter| Single (6 by 3 ½ inch loaf) | 4 times in size = 2 loaves | |
| Sourdough starter | 1/3 cup | 1 1/3 cup |
| Flour and water for feeding the starter | ||
| Bread flour | 1 1/3 cups, divided | 5 1/3 cups |
| Water | 1 cups minus 1 T | 4 cups minus 4 Tablespoons |
Ingredients | Single | 4 times in size |
| Bread flour | 1 ¼ cups (or 7oz or 200g) | 5 ¼ cups (or 28oz or 800g) |
| Replace bread flour w/WW or with Rye flour | 2 Tablespoons | 4 T or 80 grams |
| Water | 2/3 cups(5.5 oz. or 154 g) | 2.64cups or (22 oz. or 616 g) |
| Stiff sourdough starter | 2/3 cups (5.25 oz or 150g) | 2.64cups (21 oz. or 600 g) |
| Salt | 1 scant tsp | 4 scat tsps |
When I go for 4 times the size I end up with two good size loaves but a very large amount of left over sponge or starter.
How long does it last in the fridge? Or if I freeze it?
Since flour is already quite expensive hopefully someone can tell me what intelligent, and practical people do in this situation.
Thanks.