-DEBBIE CARLSON (PHHW01A) -KING ARTHUR FLOUR HINTS
(CONTINUED) TROUGLESHOOTING
Feeding Without Baking: “If you have been busy or away, you can
always feed your starter without baking anything. Stir the mixture
together, take out and discard 1 cup of starter and replenish as
above, stirring in 1 cup water and 1 cup flour. (Or instead of
discarding the starter you removed, ask a neighbor if he or she would
be interested in adopting a starter of his/her very own.) Let the
resuscitated mixture sit at room temperature for 12 hours or so
before you return it to the refrigerator.”
Treating a “Sluggish” Starter: “If you feel that your starter is
just not “up to snuff,” dissolve a teaspoon of yeast in the cup of
water you mix into the starter when you feed it. (If you live in an
area where water is chlorinated, let some sit out overnight to allow
the chlorine to dissipate to preclude any interference with the
development of the sourdough micro-organisms).”
Sweetening a Starter: “If your starter becomes too sour, take out 1
cup, dispose of the remainder, and add 2 cups of each of flour and
water to refreshen it.”
Increasing Your Starter: “If you want to grow a large amount of
starter to give some to a friend or to do a lot of baking, simply
increase the amount you feed it.”
Resuscitating a Neglected Starter: “If your sourdough starter has
sat in the refrigerator months beyond the point of health, give it a
fighting chance for survival before you throw it out. A little warmth
and a good meal of strong, high energy carbohydrates may be all it
needs to get it off and running again.”
“The layer of liquid on the surface will probably be very dark,
making it look as if the starter must surely have expired. Quell your
fear, wrestle the top off the jar and give it a sniff. If it smells
the way it should, though exceptionally sour, it may just be sitting
there in a dormant state waiting to be fed. The only way to know is
to give it a meal.”
“Blend it back together and pour it into a glass or ceramic bowl.
(Take this opportunity to give its jar a good wash.) As the starter
will probably be quite thin, mix in 2 cups of flour and 1 cup of
water to nourish and thicken it. Leave the bowl out on the counter
where it will be warm and visible.” (Continued)
~—06/30 09:00 pm LORELI Loafing and Laughing in OcL
FOOD AND WINE BB TOPIC: BREADS BY MACHINE TIME: 06/30 9:08 PM
TO: LORELI AGUDA (WSKD49A) FROM: LORELI AGUDA (WSKD49A)
SUBJECT: “MEGA 500+” FOR JUDY
Yields
1 servings