Our relationship with our sourdough has continued to evolve. Recently we ignored the starter in the back of the cool box a little longer than was polite. When we brought it (him? her?) out to use, it required two “feedings” before it had enough rising power to make bread. This gave us a couple quarts of extra sourdough to work with . . . the bread recipe only uses 1/2 cup of starter. We have enjoyed several batches of sourdough gingerbread, biscuits and bread in the last couple weeks.
Before I began feeding the starter I went back to www.thefreshloaf.com to make sure I remembered the process correctly. I found some interesting posts about bread making of all kinds that discussed some concepts I already knew about and some I’d never considered. Continue reading
