"sf" > wrote in message
...
> On Fri, 13 Apr 2012 20:02:05 -0400, Cheryl >
> wrote:
>
>> On 4/11/2012 2:17 AM, Paul M. Cook wrote:
>>
>> > Also, if you make bread often, reserve a piece of the dough and store
>> > in the
>> > fridge. That will be your "starter" for he next loaf. This is he
>> > secret of
>> > bakers worldwide. Over time the flavor becomes extraordinary and
>> > complex.
>>
>> Thanks for the kneeding answer, and also for this. My mom asked me if
>> the recipe I used asked for a starter and I had no idea what she was
>> talking about. I did ask and she told me. And now you have too.
>
> I should probably start doing that with pizza dough, except I don't
> make it very often (once a month at the most) and you have to "feed"
> the started at least weekly, don't you?
>

If you do not use the starter every several days to a week, you do need to
feed it. Typcially you use rye flour, ad it to the starter and let if
ferment for a day then back in the fridge. Once per month you shouold empty
the starter into a sanitized container and feed it and let it ferment again
for a day. That keeps the yeast happy. But using it once per week is all
you need to do typically. Get used to making sourdough biscuits for Sunday
breakfast, for example or maybe pancakes.

Paul