Sourdough update:
There’s been a glass jar of sourdough starter slowly percolating in my fridge for four or five months now.
This makes me really happy.
After several failed attempts over the years, I have finally hit upon a method that works for me.
I scoop out and then refeed the starter once a week.
With the scooped-out portion, which is about a cup, I have been trying to make something every week, instead of just tossing it out as some recipes suggest.
My latest creation was sourdough English muffins.
I’ve made these three times now and they keep getting better.
This batch yielded 30 muffins. They freeze very well and are so much better than store-bought.
I got an added treat when I noticed my re-fed starter bubbling over from the jar it was in as it tried to climb to freedom on top of the hutch I’d left it on.
Quite the sight, and not easy to clean up.
Matter of fact, the jar gets so caked with starter around the edges of the opening that I now rotate the starter into a clean jar about every other month.
Next week I’m going to make two loaves of rustic bread.
These also freeze wonderfully after cooling and slicing them to fit in the toaster.
Note to self: Buy some stock in King Arthur Flour.
— LOU
Why is everything seeking freedom in your kitchen? First the cucumber soup now the sourdough starter. What’s next? Be afraid, be very afraid. Put the flour under lock and key. If it escapes it’s going to be messy and the dog might not offer to help with the cleanup.
— LUCY