By Bernard Preston
Sourdough bread starter
(Durban, KwaZulu-Natal, RSA )
I got the sourdough bread starter from a friend but how to keep it alive is important. How often should it be fed?
That's a good question, and one that I confess I had ignored at the sourdough bread pages.
The starter is really amazingly tolerant; you can go away for a month and unfed it will still be fine when you get back.
Every time you use some of the starter, add a TBSP of rye flour, half a teaspoon of raw honey, if you can find it, and and fill the container with unchlorinated water to within a few centimetres from the top; it will froth and bubble.
Give it a good stir before use.
If you leave your sourdough overnight, you can reduce the yeast used.
Keep in the fridge.
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