Jim Higgins wrote: "I have a question about sourdough starters. Someone
gave me a batch of starter from the Acme Bakery in San Francisco. How do
I take care of it? How do I replenish it, etc? I've done a lot of baking
but nothing with sourdough."
Jim, you will find that sourdough bread recipes usually tell you how to
replenish your starter. For example, the recipe that I use most often
tells me to remove the starter from the refrigerator and allow it to
warm for about two hours. Then, feed it with warm water and flour and
allow it to "work" for another five hours. I am then ready to mix my
dough. I remove the specified amount of starter from its container and
return the container to the refrigerator until the next time.
That's all there is to it. I have left my starter in the refrigerator
for up to six weeks with no problem whatsoever. I got this San Fran-
cisco sourdough starter from Sourdough International in Idaho. It's
good stuff, but then anything from Steve Sullivan's Acme outfit is good
too. If you have any questions, please feel free to contact me
directly. Bob the Tarheel Baker