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06-19-2012, 05:52 AM #1
First of all thanks for this forum, i love reading it and all your fab tips and tricks, and recipes (not tried them all yet!) I live in the uk so its really great having tips about making food that are comkon in other parts of the world that we rarely come across or isnt our English version of it.
I've just got a question for any sourdough experts out there. I'm relatively new to the joys of sourdough. I've experiemented with sourdough bread but dont think our wet and manky climate is conducive to a successful starter, or at least i've not been that successful yet!
However my Herman starter is thriving and i'm having loads of fun with experimenting wth it. I've been making cakes, pancakes and even bread from it. And it all goes down really well!
What i'm wondering is is it possible to keep dipping into the batter rather than waiting for the 9-10 days of the cycle, or will that not work? I very rarely have any starters left to pass on as i usually have a use for my three spares (and the one to carry it on til next time) but my children often ask for pancakes before the starter is ready to split. Would i be able to take a cupful of starter (and maybe replace by feeding it?) or does this not work?
Many thanks for any advice!
- 06-19-2012, 11:58 AM #2
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Yes, you can 'feed' it every time you use it. You can also enlarge the batch if you are using it often. The 9-10 day cycle is to allow maximum flavor to develop. You might make two containers, and rotate them, using one, then the other to allow them more time undisturbed.Use it up, Wear it out,
Make it do, Or do without. ~unknown
You can't always get what you want
But if you try sometimes you just might find
You get what you need ~Rolling Stones
A clean house is a sign of a wasted life. ~unknown06-21-2012, 03:42 AM #3
Thanks I might give that a go!
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