Chowhound Presents: Table Talk with Nadine Levy Redzepi of Downtime: Deliciousness at Home | Ask Your Questions Now ›

Home Cooking

Silverton Sourdough Starter


Home Cooking 14

Silverton Sourdough Starter

oakjoan | Jul 12, 2009 10:07 PM

For the past what seems like weeks I've been growing my starter into the healthy fellow it is today. Every time I do this, about once ever 5 years, I vow never to do it again. Then I forget about the mess and the constant attention and the gooey mass and the powdery floury mess and I start again.

The main gripe I have about Silverton's directions, and this is only because I failed to read to the end of the directions whereat was contained an extremely important step. . . to throw out all but 2 cups of starter each time you start a new feeding day. The feeding goes on for at least 20394 days and nights. Okay, that's a lie, it's only a couple of weeks, but it requires that you be around at certain times and thus puts the kybosh on most plans you have.

I actually figured out how to make the initial starter and feedings so that I could go on a short trip during the period the starter was resting.

Now I'm almost done and the panic is hitting.....what am I going to make?

The first time I made starter, I made focaccia and I still remember how delicious it was. I have a bunch of dandelion leaves and am going to start with bitter greens, onions and cheese on the focaccia. I hope it's not too hot in the next few days. Nothing worse than baking on a 90 degree day.

So I am about to start my baking odyssey and will report back about the results.

There's nothing so great as looking at your starter and seeing the slightly seething bubbles.

Want to stay up to date with this post?

Recommended From Chowhound