{"id":19657,"date":"2020-06-17T07:39:54","date_gmt":"2020-06-17T14:39:54","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=19657"},"modified":"2025-12-31T12:33:11","modified_gmt":"2025-12-31T19:33:11","slug":"printable-1","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/printable-1\/","title":{"rendered":"Care and Feeding of your Sourdough"},"content":{"rendered":"\n

MAINTAINING YOUR SOUR DOUGH<\/a><\/p>\n

COMBINE WITH THIS PAGE<\/a><\/p>\n

THE BEGINNING<\/span><\/strong><\/p>\n

If you’ve received a container of dried Sour Dough Starter, don’t start with this page.\u00a0 You will first need to revive your starter.<\/p>\n

You will return to this point every time you pull your starter out of the fridge.\u00a0 \u00a0After your starter sponge has been created, you need to feed your starter (which should be about 1 cup) every time you use it.<\/p>\n

If you have a large family, you should *** increase the amount of all ingredients presented here to 2 cups.<\/strong><\/em><\/p>\n

TODAY<\/span><\/strong><\/p>\n

    \n
  1. Take 1 C of water *** and put it into a glass bowl and set it on the counter for 30-60 minutes.\u00a0\u00a0 Chlorine evaporates quickly, and this will allow much of the chlorination that is present in tap water to dissipate.\u00a0 Alternately, you can use any type of bottled water.\u00a0 Chlorine will evaporate through the plastic.<\/li>\n
  2. Take your GLASS jar (with approx 1 C *** starter) out of the fridge and place it in the glass bowl.<\/li>\n
  3. Mix 1 C *** flour, 1\/4 tsp *** Rapid Rise Yeast, and 1 TBL *** sugar or honey to your starter.\u00a0 (Honey is a mold antagonist) Cover and let rest in the refrigerator overnight.<\/li>\n
  4. Meanwhile, wash your GLASS storage jar.
    \n–
    \nTOMORROW
    \n<\/span><\/strong><\/li>\n
  5. The next morning, take 1 C *** of your mixture and put it back into your storage jar and put it into the fridge.\u00a0 This will create your renewed starter ready for use next time.
    \n–
    \nSOMETIME OVER THE NEXT FEW DAYS<\/span><\/strong><\/li>\n
  6. Your renewed starter will be ready to use again the next morning, or you can wait as long as 7-10 days.\u00a0 Two weeks is pushing it, but I’ll admit that I’ve done it.<\/li>\n
  7. From this point forward, if two weeks go by and you are not ready to bake with your starter, you need to feed it by doings Steps 1-5 and discarding the other half.\u00a0 BETTER YET, after feeding, put half of it into a jar and offer it to a friend.\u00a0 Their starter is live and ready to use.
    \n–
    \nIF YOU RECEIVED A START SPONGE FROM A FRIEND.<\/strong><\/span><\/li>\n
  8. This is the point where you probably got your starter<\/strong><\/em> from another friend.\u00a0 Tell your friend, when they get home, return to the top of this page, THE BEGINNING, and start the process on their own.\u00a0 If you don’t have printed instructions for them, tell them to go to www.grandpacooks.com and enter the code SDP2 into the search box.
    \n–
    \nUSING YOUR SOUR DOUGH SPONGE<\/strong><\/span><\/li>\n
  9. What you actually have now is a Sourdough Sponge.\u00a0 You placed half of it back into the fridge for next time, this will talk about how to use the half that you kept out.<\/li>\n
  10. To use 1 C *** renewed starter, just add 2 C bread flour\u00a0 (*** 4 C for a double batch) to the mixture. Add 1 tsp of yeast to help with the rise. At this point you should also add 1\/2 tsp salt and just enough water to help the dough come together.\u00a0 This depends on the humidity in the air, the temperature, and some other factors, so just dribble in water with your machine running.\u00a0 You will see it start to come together.\n