Sourdough Starter Maintenance & Use & Other Details

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Stiff Starter: 1/4 c. starter, 1/3 c. water, 1/2 c. wheat/rye flour blend

So… yeast and flour, mixed together, makes a pretty “one-dimensional” flavored bread. But. A well-tended starter, added to some dough, left to bulk-ferment and then have a final rise in the fridge, takes simple flour and water and creates a sum far greater than the parts! Which is why I bother babying my starter. OK, and obsessing about it just a tad… I have a deep respect for this little starter- it does amazing things.

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