by Heather Schmitt-Gonzalez / Sunday, September 29, 2013
So, with my latest starter (let's call her Ruby), I've made some conscious adjustments. Her jar stays on the top shelf, at the front of the fridge - no matter what. That is first and foremost. The other, equally important, conscious choice - use her weekly - no matter what. She needs to be fed weekly, anyway, and I have the biggest issue with throwing perfectly good, living sourdough away. It has to be done for a starter to survive, but I hate it. So, instead of throwing away the portion that I remove each week, I am required to bake something with it. It could be a loaf of bread, a batch of rolls, some yeasted crackers, or an addictive batch of these long sticks of Grissini (aka crunchy bread sticks)! These two things are going to keep me accountable.
I'm always on the look-out for other ways and new recipes for sourdough, so if you've got 'em (and you want to share 'em) - hook a sistah up.
- 340 grams all-purpose flour
- 200 grams lukewarm water
- 9 grams (1-1/2 teaspoon) salt
- 23 grams olive oil
- 228 grams (mature 100%-hydration) sourdough starter (like this one or this one)
- olive oil
- coarse salt
- freshly ground black pepper
- mixed seeds, optional
- finely grated cheese, optional
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.