So, went to the fridge to feed the starter as it's been a little while. Couldn't find it. My wife has been on a tear recently cleaning out the fridge.Pretty sure I can deduce what happened. I'm holding a memorial for the starter tomorrow if anyone would like to attend. Back to the drawing board with explicit instructions to not throw out the smelly stuff that looks like fairly wet bread dough. Shoulda' put a label on it.
I'll be there Dave. I'd like to think of it more as a celebration of the good times rather than a mourning. Go quietly into the winter night old friend.....
You'll have to fill me in here... it goes in the fridge? I thought it was kept out being the yeast needs like 70* to work.
I've read about it, but I don't think I have ever had it. Don't you add flour or yeast to it after using some of it to keep going? With all this talk, I might have to try it.
nate, like Grizz said, it can be kept in the fridge to slow down the yeast. It also tends to add flavor. When needed, you pull some out to make your dough. Feed it every few days and it can also be rejuvenated if left too long simply by adding more flour/water. There are starters that have been around longer than me. Start the process by adding approximately equal parts water and flour (Rye flour is supposed to be best at the beginning) to make a sort of thick paste. Sometimes takes quite a while to get it going, so patience is a requirement. I'm talking days, not hours. There are tons of places to go for a how-to and vids on YouTube. This http://www.sourdoughhome.com/ is an excellent resource. More specifically, this http://www.sourdoughhome.com/index.php?content=startermyway2 will get you "started".
