In all sourdough recipes, the term 'fresh starter' means starter that has been fed within the past 8 to 12 hours and allowed to freshen at room temperature.
For fresh starter, take a cup of your stored starter one day ahead of time, and add equal amounts of warm water and flour (the amount of flour needs to be slightly greater) and stir well.
The amount of water should be what is called for as 'fresh starter' in the recipe. Allow it to sit over night at room temperature, covered loosely.
When you get up in the morning it should be alive with bubbles.
Now all you have to do is to measure out the amount of fresh starter needed for the recipe, and return the remainder to the storage container, stirring it in well, and continue on with the recipe.
Sabrina,
ReplyDeleteMay I pass on your blog address to my sister in law, she is doing Food storage in her ward. I love your sourdough recipes, I made the english muffins last weekend for Grandpa Clayton while he was here...He loved them and even pocketed a few for his flight home (hope they made it through security...LOL). My only problem is remembering to refresh my starter the day before. And now...well those cookies look and sound so good and I am going to have to wait! Thanks for sharing your many talents
Tricia
Thanks for the comment Tricia. Of course you may pass on my blog, I am always happy to help.
ReplyDeleteWill you share some of your starter with me this summer? I am anxious to begin trying out all of these sourdough creations I have had the pleasure of sampling!
ReplyDeleteSabrina!!! this morning my starter looks like your picture!!! yea! Tons of bubbles. Now, I am not sure I am ready to start baking because it is only a few days old... so I might be calling you today...haha. I am so excited!
ReplyDeleteOk silly me... I didn't realize until after it posted that I was signed in as Chris... too excited about my sourdough starter!
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