Sourdough Starter

Preparation info

  • Yield: approximately

    3 pounds

    • Difficulty

      Easy

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.

Ingredients

Method