Home Bread-Bakers v104.n017.5

Re: Putting the sour in La Brea sourdough

Cindy Lewellen <cindy@eiger.mae.wvu.edu>
Tue, 30 Mar 2004 20:16:40 -0500
I have had my La Brea sourdough starter going for at least 5 years.  I 
don't bake with it as often as I used to, so contrary to Nancy Silverton's 
book, I don't refresh it as often.  It will often go two weeks without 
being fed.  Before I bake with it, I feed it once or twice and then use her 
recipe.  It takes a long time to rise; sometimes a full day to double in 
bulk, but the flavor is fantastic.  It is much more sour.  I think whatever 
you can do to slow the fermentation down improves the taste.

Hope that helps.  So far my neglect hasn't killed my starter, but "results 
may vary".

"May your harp stay in tune and your bread always rise."