Edible San Luis Obispo Spring 2013 : Page 23

6. Put the container where the temperature is fairly constant (an ideal environment would be 70º) and where it will not be disturbed. Wait. A starter can take anywhere from 12 to 18 hours to get going, but it can also take up to 36 hours, especially if it’s in an environment that is cooler than 70º. As a general rule, if the starter isn’t going after 36 hours, throw it out and start over. Once the starter is bubbling it needs to be fed a mixture of flour and water. For the first feeding, add ½ cup flour and ½ cup warm water to the mixture and stir until smooth. Replace the plastic wrap and secure with the rubber band. 14. Your starter will develop an aroma as it begins to ferment. The smell can vary widely, from a pungent, almost fetid, smell to one of fermented peaches. 15. When your starter smells fermented, it’s time to start using it. 16. Make sure you feed your starter before adding it to a recipe, unless the recipe states otherwise. Starters can last for years if fed on a regular basis. * What to do with the discard? It seems wasteful, but most people just toss it into the compost or garbage can. However, you can use the discard to make pancakes or waffles or, once the starter is reliable, share it with friends and family. While the discard is just flour and water, don’t put it down your drain. 7. 8. 9. 10. Check on it periodically to make sure it is fermenting. 11. Begin feeding the starter once a day. 12. When you feed the starter, remove the amount that you are feeding. For exam-ple, if you are feeding the starter ½ cup flour and ½ cup water, remove 1 cup of the starter before feeding and discard*. 13. Continue to feed your starter daily; con-tinue to discard the excess. Go to EdibleSLO.com for a classic sourdough bread recipe—put your new starter to use! www.EdibleSLO.com | 23

North County Farmers Markets

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