Sourdough Starter Tips?
Does anyone have any tips for maintaining a sourdough starter?
Looking for easy techniques and tricks to keeping one successfully. How/where do you store yours? Is it true that you shouldn't stir a starter with a metal spoon?
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My feeding procedure is 1/2 c flour and 1/2 c water. Mix in and leave on the counter overnight and then back into the fridge. I barely use more than a cup of starter a week.
I hate waste and some instructions tell you to discard (or give away) half of the starter, which just doesn't sit right with me and I only have so many friends who bake. So I'll make pancakes or bread and then feed my starter, and proceed with a recipe. It's been 2 months and so far, so good.
I keep my starter in a quart-size mason jar with the 2-piece lid. Use a container that has a cover (or can be covered) with plenty of space for when you feed it. Other than the mess of the first couple of feedings when the yeast was still quite active and I was learning about my starter (it does seem to have a definite personality, so I call it "Ophelia"), maintenance has been uneventful. My starter sort of looks and smells like spackle (sp?) with a hint of beer. I'm told that this is normal.
I think success is making sure that it gets feed regularly.
I can't see why you couldn't stir it with a metal spoon, I use a butter knife. So I searched and found this, http://www.thefreshloaf.com/node/12119/am-i-only-one-who-has-stirred-their-starter-metal-spoon
Seems that the starter can get really acidic and might pit the metal. But there's no harm to the starter.