tag:blogger.com,1999:blog-3738016939467433054.post8869655643459270455..comments2023-10-15T03:37:08.468-07:00Comments on In The Kitchen With Honeyville: Easy Sourdough Starter RecipeIn The Kitchen With Honeyvillehttp://www.blogger.com/profile/17616215829230863648noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-3738016939467433054.post-44211139080391594992014-10-29T14:36:53.458-07:002014-10-29T14:36:53.458-07:00We stirred our starter with a wooden spoon, and on...We stirred our starter with a wooden spoon, and only stirred it once each day.In The Kitchen With Honeyvillehttps://www.blogger.com/profile/17616215829230863648noreply@blogger.comtag:blogger.com,1999:blog-3738016939467433054.post-14821122520483800812014-10-29T14:25:28.072-07:002014-10-29T14:25:28.072-07:00Don't you have to be careful NOT to stir the s...Don't you have to be careful NOT to stir the starter with a metal spoon?<br /><br />Thanks,<br />SueAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3738016939467433054.post-62500063304475662652014-07-14T08:00:44.688-07:002014-07-14T08:00:44.688-07:00Great comment and suggestions! I would recommend, ...Great comment and suggestions! I would recommend, once you are past the 5 day time, to remove some of the starter and add more flour and water each day. This helps to keep the starter alive and active. If you don't use it each day, I'd recommend take a cup of starter out each day and replacing it with 1/2 cup flour, 1/2 cup water. Once you make that replacement, let it sit out for 6-8 hours, then refrigerate again.In The Kitchen With Honeyvillehttps://www.blogger.com/profile/17616215829230863648noreply@blogger.comtag:blogger.com,1999:blog-3738016939467433054.post-39275404703293335992014-07-14T07:50:05.115-07:002014-07-14T07:50:05.115-07:00I have the starter ready to use today. Smells won...I have the starter ready to use today. Smells wonderful. A comment and a question.<br /><br />1. A quart jar wasn't large enough and it rose all over my counter-a half gallon pickle jar works better. Day 2 I move to quart size. It was fine then.<br /><br />2. Do I add more flour/mix only when I use starter or everyday as stated. How long can you go between uses when it's refrigerated?<br /><br />Thank you so much. AnneAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3738016939467433054.post-79053928610428829372014-07-09T07:07:51.509-07:002014-07-09T07:07:51.509-07:00Good point. You actually do want to give the bread...Good point. You actually do want to give the bread about 20-30 minutes to rise a bit before you place it in the oven. What I do is finish up shaping my loafs, then I turn the oven on. By the time the oven is at full temperature, my loafs have risen enough.In The Kitchen With Honeyvillehttps://www.blogger.com/profile/17616215829230863648noreply@blogger.comtag:blogger.com,1999:blog-3738016939467433054.post-73197049576007532842014-07-08T16:11:16.115-07:002014-07-08T16:11:16.115-07:00Why bother to cheat by adding 3T of commercial yea...Why bother to cheat by adding 3T of commercial yeast if there is no time allowed for the bread to rise?Anonymousnoreply@blogger.com