outnumbered
Posts: 51
  |
 |
November 16, 2008, 02:02:24 pm |
|
Ladies, I need guidance. I made my first sourdough starter last week, after years of toying with the idea. I think it's okay, but I just wondered if anyone has experience in this area. I made sourdough baguettes friday, and they were good. I divided the starter to share with a friend today, and I have about 2 cups left. That would make a nice batch of bread, but it would also defeat the purpose of maintaining a starter. How often can you add to the starter to replenish it? Could one theoretically keep enough going to make 2 to 4 batches of bread a week, and spare a cup every now and then for a friend?
Also, I used commercial yeast. Has anyone had luck with using organic flour to cultivate wild yeast strains?
Thanks, Girls!
Deb
|
Author
