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KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 3

Category:    Bread
Yield:1 servings
 
           -DEBBIE CARLSON   (PHHW01A)              -KING ARTHUR FLOUR HINTS
 
  (CONTINUED) Storing Your Starter:
  
  "Once your sourdough pet is cold and relatively dormant, it can survive
  quite a long time between "feedings." It is certainly not as demanding as
  children, or more traditional pets, but it isn't happy just sitting for
  months on end like a packet of commercially dried yeast either." "Freezing:
  You may be able to ignore your starter for a month or even much longer, but
  if you know you're going to be away for a time, you can store it (unlike
  children or pets) in the freezer. You may want to transfer it to a plastic
  container first as it will expand as it freezes. When you are ready to use
  it again, give it a day to revive, feed it a good meal, give it another day
  to build up an armada of fresh, new wild siblings and it will be ready to
  go to work."
  
  "Drying:  An alternative storage method is to dry your starter by spreading
  it out on a piece of heavy plastic wrap or waxed paper. Once it's dry,
  crumble it up and put it in an airtight container. Store it some place
  cool, or, to be safe, in the freezer. To reactivate the dried starter,
  grind it into small particles with a hand cranked grinder, a blender or a
  food processor.  Pour 1 to 1 1/2 cups of warm water (what feels comfortable
  on your wrist) into a glass or ceramic bowl. Stir in and dissolve a
  tablespoon of sugar or honey. This isn't necessary but it gives the yeast
  an easy "first course."  Blend in an equal amount of flour and dried
  starter.  Cover the bowl with plastic wrap and watch for small telltale
  bubbles which should begin to appear on the surface within a few hours.
  Once you see them you'll know it's alive and well. Let it continue to feed
  and grow for a further 12 hours before you cover and refrigerate it." How
  to Remove Some Starter for Baking:
  
  "With a spoon or wire whisk, blend the liquid back into the starter and
  then measure out the quantity required by your recipe. Replace the amount
  taken with equal amounts of flour and water. Since many recipes are based
  on using 1 cup of starter, you would return to your starter pot, 1 cup of
  flour and 1 cup of water. (This actually makes 1 1/3 cups more starter but
  you can adjust the amount whenever you want.) As you did when you first fed
  your starter, let it sit at room temperature for at least 12 hours to give
  the yeast a chance to "feed" and multiply before you chill it again."
 

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