Bring your starter out of the fridge at least a couple of hours before you intend to use it. Let it warm to room temperature. You’ll usually see some activity, as well as a purple “hooch” on the surface. If you don’t like really sour sourdough, you can spoon the hooch off. As I want my starter to be very active, I stir the hooch into the starter.
What? I keep suggesting that sour sourdough is not all that nice to me, but I just stirred the hooch in. Aren’t I working against myself? No, and I’ll explain why as we go along.
When my starter is warmed up, I stir in the hooch and scoop out some part of my starter — typically 1 to 1 1/2 cups, more if I’m making a whole wheat bread, less if I’m making a sweet bread with AP flour. I never take…
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