240brickman
Senior Cook
Howdy folks!
For the first time in many years, I've decided to make my own sourdough starter (I'm using the flour, water, and airborne spore method). This was nearly 3 days ago. Now, I have a nice, foamy sponge (I've been stirring daily, with a non-metal implement), which reeks of sourness.
In the next day or two (or three) I'm going to add another 1 cup flour and 1 cup water, and let it ferment overnight. I'll siphon a cup of the resulting mixture, and put it in the fridge for another time.
So, what do I do with the remaining 2 or 3 cups of starter? That should be enough to leaven 2 good-size loaves, shouldn't it?
--J
For the first time in many years, I've decided to make my own sourdough starter (I'm using the flour, water, and airborne spore method). This was nearly 3 days ago. Now, I have a nice, foamy sponge (I've been stirring daily, with a non-metal implement), which reeks of sourness.
In the next day or two (or three) I'm going to add another 1 cup flour and 1 cup water, and let it ferment overnight. I'll siphon a cup of the resulting mixture, and put it in the fridge for another time.
So, what do I do with the remaining 2 or 3 cups of starter? That should be enough to leaven 2 good-size loaves, shouldn't it?
--J
