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Sourdough & Starter


The Bread flour starter has finally started to rise after 5 days of feeding & stirring. The rye flour one has had some rising but not nearly to twice it's size so we'll keep going.

I also pulled the first starter I tried out of the fridge, divided it into 2 jars & have continued feeding that as well.

I will be dividing the bread flour starter later today or tomorrow before feeding it. Since the technique I am using calls for discarding half of the starter once it begins to double in size, I figure I can keep the discards for now. At least until I get more jars than I can handle. There is a Pizza Crust recipe that you can use the discards for.