| 1 | (continued) "in a couple of hours you may see tiny bubbles appear on the surface. |
| 2 | If so, cheer your brew on by keeping it warm and covered overnight. |
| 3 | In the morning, celebrate by making sourdough pancakes (which you"ll find ...in our "king arthur flour 200th anniversary cookbook"). |
| 4 | They are delicious and quick. |
| 5 | Give the remaining starter another feeding, let it sit for 12 more hours to ensure its reawakened vigor before you tuck it back in the frig. |
| 6 | Then quietly heave a sigh of relief and congratulate yourself on your rescue." how to decide if you need to start over (groan): "if your sourdough begins to mold or develop a peculiar color or odor instead of a "clean, sour aroma," give a sigh, throw it out and, if you"re patient, start again. |
| 7 | Along with the vital yeasts, you may have inadvertently nurtured a strain of bacteria that will not be wonderful in food. |
| 8 | This happens very infrequently so don"t let this possibility dissuade you from a sourdough adventure." starter variations: "here are some variations on the basic flour/liquid/yeast combination that will produce sourdough starters with different personalities. |
| 9 | *substitute 1 cup of stone ground whole wheat flour for 1 of the unbleached all-purpose flour. |
| 10 | *for tap water, substitute water from cooking potatoes. |
| 11 | It contains nutrients which any kind of yeast loves and along with making the yeast happy, it creates great flavor in bread. |
| 12 | *substitute buttermilk for tap water |
