3. How To Use This Faq
Description
This article is from the Sourdough Starters FAQ, by Brian Dixon briandixon at hotmail.com.
3. How To Use This Faq
Although I will briefly mention the reasoning behind my suggested
actions, I will not give more than just a brief biological reason for
the behavior of your sourdough starter. The emphasis is on
observable qualities of your starter which will enable you to judge
it better and consequently become better at utilizing it.
My suggestion is to read the definitions of terms for starters in
different states [conditions], then from those definitions, go to the
appropriate section of this text referring to the state your
starter is in, and follow the directions given there. For example,
if you read the following definitions and find that your starter is a
"Non-Standard Starter", then do a text search on "Non-Standard
Starter" and read the text supplied at that location.
Following the instructional passages below are some techniques for
using your starter which should result in fresh, active starter any
time you want it.
Also included below is a technique which helps guarantee a
consistent, stable, active starter and a way to produce alternative
styles of starter on an as-needed basis. For example, if you desire
a rye starter, or a whole wheat starter, or whatever kind of starter
suits you, then this technique will allow you the flexibility of
having those starters available when you want them, without having to
maintain separate rye or whole wheat or whatever type of starter in
addition to your normal starter. This technique does not mean you can
convert strains of yeast and lacto-bacillus though, e.g. from Alaskan
to Bahrainian to Russian (etc.). You must maintain separate starters
for that, i.e. dry the starters you aren't currently using and
restart them later. Notice that this technique also facilitates
commercial production of sourdough products since it multiplies the
starter volume much more (than other techniques) during the feeding
process.
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