Sunday, March 11, 2012
Sourdough Starter ~ Cold Weather
I start with 1 part of the starter, throw the remainder away and wash the glass container.
Then I add the starter I've saved and add 2 parts of water to this.
I then add a little more than 2 parts of flour and mix it all up, cover it with plastic wrap and let it sit out until I see foamy yeasty bubbles in the mix. Now it's ready to use.
The 2 batches of pizza dough I've made will sit in my refrigerator for 4-5 days. During the summer using the starter not fed a tiny bit of dry yeast, the dough is ready in 3 days. I suspect during the colder months it may need a 4th day and possibly a 5th day. Keep in mind that during the hottest days of summer I let the dough sit out for a minimum of 6 hours before cooking it and it was fantastic. But letting the dough sit out for a longer period in the colder months has not yielded similar results. Hence my experimentation with dry yeast and longer fermentation process.
Have Fun & Enjoy