Sourdough Bread Starter

From: Chef Jean

On Sep 26, 2009

My first try with a starter and (after asking Bergy a few questions ) it worked great. I have had it in my fridge for a couple of months now and am about to use it for the third time. The flavor it brings is amazing now, The best sourdough flavor I have had in a long time. Thanks!!

From: nosmoe

On Aug 19, 2009

I think mine worked! Left it in a warm pantry for 4 full days. Had hooch seperation but stirred it back in. Didn't know you don't use metal tools. (No mention anywhere to a Tyro like me). Starter didn't rise much, but went ahead and used it. The bread dough rose nicely and I made 2 loaves of #85644 Sourdough Bread. It sure smelled good while baking. Am not sure how high the baked bread was suppo0sed to rise, but my 6 inch circle rose about 1 inch at its peak. Taste was excellent (compared to what?) with butter. Storing a pint in fridge. Maybe I should feed it some more? How do you feed starter anyway? Will try Google for answers. TFTR.

From: Sue L

On Aug 19, 2004

Wonderful recipe! Easy to make as well! I made mine in a stoneware mixing bowl that would have been large enough to let bread rise. Good thing too, because sure enough, several hours after covering it and letting it sit out, it had risen up like a bread dough. Later it shrank back down, so storing it in a smaller size jar was no problem. I let this sit out 4 days, and refrigerated it just as I started to notice a slight fermented smell. For my first use of this, I used 1 cup of starter in some sourdough pizza crust, and it made the best homemade crust I ever had. I saved 1 cup of the starter, remixed it in the original mixing bowl, and let it sit out overnight before refrigerating. It is a little thicker than the first one, but it obviously has yeast action going in it still. I have heard this will do nothing but get better over the years, with proper care and feeding. And there will be more than plenty for any baking I do (plus some to give away). Thanks so much for posting! I knew I would be able to trust your recipe, and I was not let down.

From: KookieMomster

On Jan 30, 2004

My Betty Crocker cook book says to let (an almost identical receipt) sit out at room temp for 10 days. I thought that was a little silly. I am glad that your receipt mirrors my judgement of how done my starter is. A word of advice for others though, mix the starter in a fairly larger mixing bowl and let it rise for 12 hours before transfering it to a smaller jar. It will foam and fizz all over if it is too confined.