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Thread: How do I keep my sourdough starter alive

  1. #1
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    How do I keep my sourdough starter alive

    How do i keep my sour dough starter from dying. I am following the directions exactly.I got the recipe on cooks.com The first time I make the bread it rises beautifully. The second time it doesnt rise as much and the third time it almost doesnt rise at all. What is happening? Below is the recipe Thanks for any help that is out there.
    SOURDOUGH BREAD AND STARTER

    1 pkg. active dry yeast
    1 1/2 c. warm water
    3/4 c. sugar
    3 tbsp. instant potato flakes

    Dissolve yeast in 1/2 cup of the warm water. Add remaining 1 cup water, sugar and instant potatoes. Leave mixture out of the refrigerator for 8 to 12 hours. Then, refrigerate for 3 days. Remove from refrigerator and feed with 1 cup warm water, 3/4 cup sugar and 3 tablespoons potato flakes. Leave at room temperature for 8 to 12 hours. Pour off 1 cup of the starter to make bread. Return remaining starter to refrigerator. To keep starter going, feed every 5 to 7 days.

    SOURDOUGH BREAD:

    1/3 c. sugar (optional)
    1/2 c. corn or vegetable oil
    1 tbsp. salt
    1 c. starter
    1 1/2 c. warm water
    6 c. bread flour

    In large bowl, make stiff batter of all ingredients. Grease another large bowl and put batter in it. Turn dough over so oily side is up. Cover lightly with foil and let stand overnight. Do not refrigerate. Let rise 10 to 12 hours.
    Punch down and knead a little. Divide into 3 parts and knead each part on a floured board 8 to 10 times. Put into greased loaf pans and brush with oil. Let rise 5 to 6 hours - all day is OK since dough rises slowly. Cover with waxed paper to rise.

    Bake at 350 degrees for 30 minutes. Remove from pans and brush with butter. Cool completely and wrap well to store. Bread can be refrigerated or frozen.

    If desired, 2 cups whole wheat flour may be substituted for 2 cups bread flour.

    This dough can also be used to make pan rolls. I make cinnamon bread and cinnamon raisin bread by rolling out each piece, sprinkling with cinnamon-sugar and raisins, if desired and rolling up to rise.





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  2. #2
    Trusted Senior Member
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    How do I keep my sourdough starter alive

    hi tpacmom
    hope this will help you out in your struggle to get more of the starter.
    Starter can be covered and stored in the refridgorator, indefineatly, Bring to room tempeture before using.
    Each time you use the starter replace the amount used with the same amountof paste made by combining equal amounts od flour and water. Stir the flour paste into the starter,cover and let stand in a warm plavce until bubblym several hours or over night, cover and refridgerate.
    Never add more flour-water mixture than there is starte, increase the amount of starter by feeding it gradulally.for example, if you only have 1/2 cup of the starter left,feed it with1/2 cup of the flour-water paste,cover and let stand at room tempeture or until bubbly, continue to feed it until you have the amount of starter required,
    Freshly fed starter can be frozen,To thaw let stand at room tmp until bubbly them use or cover and put in fridge.
    If starter is not frozen or used and "fed" for two weeks discard1/2 cup of the starter and feed with 1/2 cup of flour and water paste,made with equal amounts of flour and water as described before,
    If liquid gathers on top of starter, stir it in before using or feeding,
    If starter discolors/DISCARD,

    Sour dough starter2 cups of luke warm water
    1/2 tsp granulated sugar
    1 pkg active dry yeast,/or 1 tbsp
    2 cups of flour,
    In non metallic bowl, mix together water sugar yeast; let stand for 10 minutes, or until frothy. Gradually stir in the flour until batter is smooth,Cover and let stand at room temp,for 2 to 3 days or until bubbly and soured with sharp almost wine like odor,use immediately or store covered, in fridge or freezer.
    hope this helps tpacmom and other too who wanted to know but were afraid to ask.
    happy baking
    and let us know how it turns out
    Ron

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