| 1 | You will find that your sourdough breads will have more "tang" and will rise higher in the bm if you follow this procedure: * remove a cup )or more) of your starter from the fridge and bring to room temp. |
| 2 | * feed with 1 cup flour and 1 cup (or slightly less) water * let the starter do its thing. |
| 3 | It will become bubbly and foamy. |
| 4 | Watch for its "peak". |
| 5 | This usually occurs 8 to 10 hours after feeding. |
| 6 | It is best to keep the starter warm (75 to 85 degrees). |
| 7 | If it cold out, leave it in the oven with the light turned on! * make your bread during the peak...while the starter is very active. |
| 8 | * dump the unused starter back into the mother pot. |
| 9 | Following this method, you can even make sourdough in the b/m without yeast. |
| 10 | Really! *variation: separate your starter into two batches. |
| 11 | Create a "beer" starter with one batch. |
| 12 | You will feed this pot with flat beer and flour instead of water and flour. |
| 13 | A very unique and delicious taste! * to create your own sourdough recipe: : substitute 7/8 cup start for 1 cup liquid : reduce flour by ?to ?cu |
