First let’s pour off our extra liquid, add one cup of flour, and one cup of water so we can talk about tomorrow.
Tomorrow we will attempt to bake some bread using our sourdough starter. All you will need is your starter, some more flour, more water, and some salt. Don’t forget your glass or ceramic baking dish!
My starter doesn’t look quite like the one below, but I will try to bake a loaf bright and early tomorrow anyways. If it doesn’t work out and the loaf of bread doesn’t rise, I will just give my starter a few more days and try again. So don’t loose hope if your starter doesn’t write look like this either. It will just need more time.
I found both a picture of what a “ready” starter looks like and a few tips for maintaining a sourdough starter:
Some sourdough tips:
:: The older your Sourdough Starter is, the better it will work. When you first create your starter and begin to make bread, you may find that it doesn’t rise as well as you would like it to at first. Keep working at it, keep “feeding it” (with flour and water and air). As time goes on, it will be easier to work with.
:: Sourdough must be kept in glass. Sourdough is very pourous and will absorb the taste from metal and plastic. It is best to keep your starter in a glass jar in your fridge. Likewise, it must be mixed up and baked in glass or stoneware.
:: The more you knead, the better the bread. When mixing up your sourdough bread, you’ll get a nice arm muscle work out! Knead and knead and knead that dough to get the natural yeast all mixed throughout.
:: If you haven’t pulled out your sourdough starter, fed it with flour and water, and made bread for a while…you’ll need to get it going again or it will die. Get it out of the fridge, pour off the dark liquid that has risen to the top and go through a few days of “feeding” your starter with flour and water, leaving it on the counter to gather bacteria and wild yeast again