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Old 02-26-2009, 10:10 PM   #11
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I kept sourdough for many years. It makes wonderful biscuits and pancakes.

What you do is use part of it, feed what's left, and leave it out on the kitchen counter overnight. I fed 1 cup flour, 1 cup milk and 2 teaspoons of sugar.
Then store in fridge. If you don't use it for 10-14 days, take out a cup or two out and throw it away, and then feed what's left so you can keep it going.
Some people don't use any sugar, but the yeast really likes it.

If it gets a black liquid on top, drain that off, and follow the above directions.

The pioneers would never have had any bread if they hadn't passed around sourdough starter. That's why it's so famous in San Francisco.
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Old 02-26-2009, 10:17 PM   #12
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Should I feed it sugar while I'm creating it? For some reason, my first time around didn't work.

I'm just doing 1 cup of flour and 1 cup warm water sitting on the counter. Throwing out half and feeding it another 1/2 cup each every 24 hours. Just started a new one today.
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Old 03-06-2009, 09:56 PM   #13
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I have kept 2 sourdough cultures going for years, so when people say that theirs have died or they are tempermental, I frankly dont understand it. The first one I made, was started with flour water and whey. The second one was reconstituted from a packet out of a book entitled Sourdough Jack Cookery, and supposedly it is very old. I try to bake once a week, and actually I will only use one of the starters, 1/4 cup starter sits in the refrig for 2 weeks before I get to it without a problem. Sometimes I cant bake as often, so they have sat longer at times. I just add 2 cups flour and 2 cups water, let ferment overnight, and it is all bubbled in the morning. I reserve 1/4 cup to put back in the refrigerator and continue with the recipe. There is no commercial yeast in these, and I keep them in sealed mason jars. they never expand in the refigerator, but liquid separated and forms on the top. I just stir this in when I take it out. When you open it, it smells quite tangy and sour.

good luck with yours.

Dina
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