This bread’s got roots.
|Andrea’s sourdough starter|
The sourdough was actually a bit sluggish when I received it from Jane. After several feedings at 12- hour intervals, I gave it a boost with a half teaspoon of Fleischmann’s yeast to get it nice and bubbly. Sourdough cultures need to be fed regularly with equal amounts of flour and water to keep it going. Neglect can be harmful, but not necessarily fatal.
How regularly to feed a sourdough? Generally, at least once every two weeks is the limit for a refrigerated culture, but really, as long as there is no sign of mold, it is fine. Some bakers will say mold can be removed and the culture transferred to a clean jar. As long as the culture hasn’t turned black, it can be revived. I haven’t pushed a culture that far to know whether it is true or not.
Now that’s really something to brag about.
|Just sliced non-knead loaf|
Photos by Andrea Chesman
Andrea Chesman is the author of Recipes from the Root Cellar, Serving Up the Harvest, The Pickled Pantry, and Mom’s Best Crowd-Pleasers, and co-author of 250 Treasured Country Desserts. Her new book, The Backyard Homestead Book of Kitchen Know-How, is forthcoming from Storey in 2015. Find more from Andrea on her blog.