FREQUENTLY ASKED QUESTIONS
What if I don
t want to bake bread every 10 days, but I may want to bake somein a few weeks?
~The starter can be frozen (best to do so on
day 1, but any day is okay)for several months. Thaw for 3-4 hours then begin as day 1 to allow afull 10 days to grow and ferment.
How can I continue to bake the bread without having to give starter to others orhave to throw away the extra starter?
~All the starter can be baked on day 10. Two cups of starter is neededto bake each batch of the bread. There will be a total of six cups of starter right after step 2 on day 10. If you bake with all six cups, you willmake three batches and end up with six large loaves of bread (or ninesmaller loaves). This will use your entire starter with none leftover.~Consider baking two batches (using four cups of starter) so you willhave four large loaves of bread (or six smaller loaves). This will leave youwith two bags of starter, one to freeze and one to continue to grow andferment so this can be repeated in ten days.
Can the starter be used with other recipes?
~There a large number of recipes that use this sourdough starter (seeattached).
What if I can
t stick to the exact date on the instructions (e.g. I can
t bake ituntil day 11 or 12)?
~It is really flexible. Just make sure you
the starter once a week(as in day 5) or the starter will die and will stop growing/fermenting.
Can I use metal measuring cups/spoons or metal mixer blades?
~It is most important that you do not put the starter in a metal bowl to grow/ferment. Otherwise using metal items for the short-term is okay.
What if I give away all my starter but later on I want to begin my own starter?
~You can begin your own sourdough starter by mixing 1 cup flour, 1 cupsugar, 1 cup milk, and 1 Tbs. yeast in a plastic Ziploc bag, call that
and you are back in the game!