Advertisement
Maintaining the Starter
Appears in
Published 2009
Once you have about 2 cups of starter, you need to maintain it with regular feedings. About 24 hours before you’re ready to use it to bake bread, you need to expand it by working some of it with a relatively large amount of flour and water.
Day 6 (24 hours later): Stir ¾ cup flour and ¾ cup water into the culture. You now have 3 cups of culture that you can maintain by throwing half of it out each day and replacing what you threw out with 1 cup flour and 1 cup water. You can cut the feedings to every 2 days if you refrigerate the culture.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title