Source:Ana Maria Kruger. Indianapolis, IN 1996
Makes 1 serving
Preparation time:10 minutes
Tips: Maintain a reserve of Dry Flakes for future needs.
Ana Maria’s Sourdough Starter Care
Ingredients
Preparation
Flour
Warm water (tepid, warm to touch)
Plastic or wooden spatula -- not metal
2 quarts - glass or plastic jar with cover
Using dry starter flakes:
1. Place about 1 cup starter flakes in 1/2 gallon plastic container, add 3/4 cup warm water. Cover and let dissolve mixing now and then with wooden or plastic spoon. DO NOT USE ANY METAL TOOLS.
2. When flakes dissolved ADD 1 cup of unbleached flour and enough water to make the mixture the consistency of thin pancake batter. Mix well and set in a 70 degrees room temperature.
DAY 1 : Let it rest cover for 24 hours.
DAY 2: Mix well. Pour some starter out if more than 1/2 jar full. Add 1 cup flour and 3/4 cup warm water. Let it rest cover for 24 hours.
DAY 3 : Repeat steps for ( day 2).
Now your starter is ready to be use.
About 1/2 jar full (4 cups) provides enough room for starter to grow and supplies sufficient starter to bake daily if desire or to keep dormant in the refrigerator.
MAINTAINING your STARTER:
Adjusting WATER for SOUR FLAVOR to your taste:
THINNER starter is more acidic thus producing a stronger sour flavor
THICKER starter is less acidic thus producing a milder sour flavor.
1. For every cup of starter used, after removing the desire amount for baking, feed your starter 1 cup unbleached flour and approx. 3/4 cup tepid warm water. Keep jar at room temperature if frequent use. One feeding is enough for 1 day at room temperature.
2. Whenever starter amount exceeds 1/2 jar approx., pour some out before feeding. This maintains a uniform metabolism for the yeast.
3. When more starter is needed: You may feed your starter twice a day , same amount each time: 1 cup flour, 3/4 cup water. This will increase your batch,and you may need to use a larger jar. You may also use more of the starter at one time and feed twice a day afterwards.
In general: 1/2 jar (1/4 gallon) of starter requires about 1 feeding ( 1 cup flour, 3/4 cup water ) to keep healthy for 24 hrs. at room temperature.
4. To keep batch dormant refrigerate jar. One feeding will maintain 1/2 jar of starter for 1 - 2 weeks. Starter is very forgiving and may keep well refrigerated for a month or so without any attention but it may need some added care to strengthen it, such as to be left out and fed daily for two to three days prior to use once again.
5. If starter has not been use for 1 week or more. Take starter out of refrigerator , give it One feeding and keep at room temperature for a day or two to revive it's strength. Pour out excess starter to balance batch.
6. To dry starter and store: spread a thin layer of starter on the surface of plastic containers such as Topper-ware . Let dry completely at room temperature for a day or two. May place in the sun for faster drying time if possible. Peel flakes from container. Store in seal container or zip lock bag at ambient temperature . Save until needed. Flakes will save indefinitely if kept dry.
VARIATIONS: You may prepare WHOLE WHEAT or RYE FLOUR starters by taking one cup of white starter and feed as directed for day 1,2,3 using whole wheat or Rye flour instead of unbleached flour. Balance water to maintain the consistency thin pancake batter.
NOTES :
Source Reference: Starter was created at Indianapolis in 1995 by Ana Maria Kruger using fresh grapes, flour and water following the directions of : Home grown yeast batch using method describe in " Breads from the La Brea Bakery" by Nancy Silverton.
Successful batches of starter are grown in N.C. from dry flakes every vacation to provide a wonderful sourdough bread. New flakes get added to the reserve at the end of vacation.
