Sourdough Starter

Preparation info

  • Yield: approximately

    3 pounds

    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

If you do not use starter very often, replenishing may present a small problem, as the volume grows with each feeding. A way around this is to remove the starter from its container, discard half (or give it to a friend—one who will appreciate it and not think it is some kind of bad joke), wash and rinse the container, place the remaining starter back inside, and feed as directed.