Historically some families used their starter as part of the filling between logs in their cabin. When a new family moved in, they broke off a piece of their starter, gave it to the new neighbor, and filled in the crack with more starter. Yes, it is that dry and that durable.
Reviving Sour Dough Starter
Whether you get your dried starter from Carl, Grandpa or another source, it will have to be reawakened before it can be used. Here are “Step by Step” notes that are easy to follow.
- All of the steps are done with the mixture on the counter (covered) and NOT in the refrigerator
To help you with times, I’ve selected a timeline FOR ME that you can choose to follow, or just follow the approximate times. - • 11 AM: Chop half a potato into small very tiny pieces
- Heat 1/2 C water in the microwave for about 60 seconds
- Mix the potato in with the hot water and let set until it cools (about 30 minutes) Very warm, but not hot to the touch.
- Meanwhile, pulverize (or break apart) your chunk of starter.
- Begin with 3-4 TBL of warm potato water and stir in 1-2 TBL of your pulverized starter. (1 if it’s dust, 2 if it’s pieces) Let stand for a few minutes to soften the start granules.
- Crush the granules with a fork, then mix in 2 TBL of AP flour. You want the mixture to be like a thin pancake batter.
- Let the mixture get bubbly (8-12 hours)
- • 9 PM: Transfer mixture to a larger glass container.
- Stir in 1/4 cup of flour and 1/2 tsp sugar and let rise 4-8 hours.
- • 5 AM: The Next Day: When that mix rises up (4-8 hours) add 1/2 cup of distilled or bottled water and 1/2 cup of flour and let bubble for another 6-8 hours
- • NOON: When this bubbles up (4-8 hours) you are nearly there.
- Discard half of the mixture, and add another 1/2 C distilled or bottled water and 1/2 C flour. Let ferment all day on the kitchen counter.
- • 8 PM: You will have about one cup of very active starter that is ready for storage in your refrigerator. Store it and start using it as early as the next morning.
It is now time to CLICK HERE to check out some recipes
If you plan on using your starter tomorrow morning, give it its first real feeding: Combine 1 C of your starter, 2 C flour, 1 C water and 1 tsp sugar. Let feed overnight.
- • 7 AM – 10 AM: You are ready to use your starter. If it still looks kind of weak (not a lot of bubbles) you might want to consider FEEDING YOUR STARTER (Step 16) and then returning to Step 15 in a couple of days.
- FEEDING YOUR STARTER: This is how you will start every single time you use your starter. CLICK HERE.
Tips:
o I use the baby formula wrist test to judge the temperature of the water. A few drops on your wrist should feel barely warm or cold.
o A baby food jar and an 18-ounce peanut butter jar work well for the small and large containers.
o Established starter will do fine in any room temperature that is comfortable for humans. Warmer room temperature is helpful when reviving start, but do not go over 85ºF if at all possible. Cooler temperatures just extend the time required. If room temperature is under 68ºF, I find a warmer spot such as the top of my refrigerator or a cold oven with the light on.
o Vigorous stirring of the mixture from time to time will slightly shorten the time between growth stages, but is not necessary for success. I use this method to test start before shipping and just stir enough to mix the ingredients.
Regarding the vinegar “kick”, and the use of dry yeast in a few of the recipes Carl transcribed, we don’t do it, but heck, it might work for you.
Good luck with your sourdough,
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Originally written by “Carlos” October 19, 2003
