I'm still new to this whole sourdough thing, and was reading at
sourdoughhome.com about what to do with the extra starter. I kind of feel
awkward about dumping so much starter down the drain every 8-12 hours when
I feed my starter. At that website there are two recipes dealing with what
to do with the extra starter.

One is making pizza crusts (I tried this and thought it turned out pretty
good). I do like my beer crust pizza dough better though....perhaps I can
combine the two.....

The second was English Muffins. I haven't tried this one yet, but will
soon.

What else can you do with your extra starter? I threw some at the dog when
she was barking at the mailman, but that just made a big mess for me to
clean up later.

I'm Just kidding, I didn't really do that! :P

What about breadsticks? any recipes for breadsticks? Bisquits? Pancakes?
Hell, I don't know....

Ummmmm....If you've read my previous posts I suppose I could just make
bread with it and sell it to NASA and let them build space shuttles out of
the *indestructable* crust.

I guess I'm just looking for unique ideas here. I don't want to make 20
pizza shells because then I'll be WAAAAAAY to tempted to make TWENTY
pizzas!

Robert wrote:

I'm still new to this whole sourdough thing, and was reading at
sourdoughhome.com about what to do with the extra starter. I kind of feel
awkward about dumping so much starter down the drain every 8-12 hours when
I feed my starter. At that website there are two recipes dealing with what
to do with the extra starter.
--

I do crepes (German style pancakes):

2-3 eggs, some salt into 1/2 qt overflow starter, some flour - all
kinds, rye, rice, whole wheat, white spelt.. - of cause not all at the
same time, just what's available. I used all of those at one point. Also
partially milled grain from cleaning out the mill, altough the kernels
need to ferment for a couple of days. Then some milk until it's creamy
flowing otherwise the "pancakes" get too thick. Ferment it as you like -
none, couple of hours, days....

It's actually great to observe, how the mixture ferments into
structureless thick liquid after a while and how this even on the flat
frying pan not holding together any more. Pure rice flour is worst in
holding together (independent from fermentation).

The crepes go with jams, compotes, fruit. You can also put smashed
banana into the dough - caramelized almost immediately when fried due to
the high sugar content.


Samartha


--
remove -nospam from my email address, if there is one
SD page is the http://samartha.net/SD/

On Sat, 25 Oct 2003 23:46:59 -0600, Samartha Deva
wrote:


Hi Samartha,

I have tried to email the article to you, but with no success.

Can you please advise via email?

Thanks,

--
Kenneth

If you email... Please remove the "SPAMLESS."

* Robert 2003-10-26:
What else can you do with your extra starter?

I usually start with 1 or 2 Tablespoons of culture and never store more
than a few ounces so leftovers are not a big problem. I do save what
little leftover culture I have in the freezer. When I accumulate enough
I use it to make sourdough soda pancakes. Old highly acidic culture is
ideal for this purpose because it retains some tanginess even after some
of the acid is neutalized by the soda.

However, when starting a new culture or reviving an old neglected one I
discard the excess from each cycle. Since I work with small quantities
I do not feel too bad about this. I worry about what pathogenic
organisms may be lurking in there until the proper LB - yeast symbiosis
gets going. Once the culture shows strong activity and has a fruity,
tangy odor I consider it safe for human consumption.

--
Steve W
s (dot) wal (at) verizon (dot) net

On Sun, 26 Oct 2003 15:20:23 GMT, Steve W
wrote:

However, when starting a new culture or reviving an old neglected one I
discard the excess from each cycle. Since I work with small quantities
I do not feel too bad about this

It may actually help keep your sewer pipes clean.

In article , Robert
wrote:

I kind of feel
awkward about dumping so much starter down the drain every 8-12 hours when
I feed my starter.

Consider not creating so much starter. I never have any extra starter.
I only make the amount of starter that I will need. The starter
clinging to the side of the Mason jar I use to keep the starter
inoculates the next batch. Have a look at

http://www.nyx.net/~dgreenw/howmuchs...needtokee.html

Cheers,

Darrell

--
To reply, substitute .net for .invalid in address, i.e., darrell.usenet2 (at)
telus.net

in article , Robert at
wrote on 25/10/03 10:13 pm:


I'm still new to this whole sourdough thing, and was reading at
sourdoughhome.com about what to do with the extra starter. I kind of feel
awkward about dumping so much starter down the drain every 8-12 hours when
I feed my starter. At that website there are two recipes dealing with what
to do with the extra starter.

One is making pizza crusts (I tried this and thought it turned out pretty
good). I do like my beer crust pizza dough better though....perhaps I can
combine the two.....

The second was English Muffins. I haven't tried this one yet, but will
soon.

What else can you do with your extra starter? I threw some at the dog when
she was barking at the mailman, but that just made a big mess for me to
clean up later.

I'm Just kidding, I didn't really do that! :P

What about breadsticks? any recipes for breadsticks? Bisquits? Pancakes?
Hell, I don't know....

Ummmmm....If you've read my previous posts I suppose I could just make
bread with it and sell it to NASA and let them build space shuttles out of
the *indestructable* crust.

I guess I'm just looking for unique ideas here. I don't want to make 20
pizza shells because then I'll be WAAAAAAY to tempted to make TWENTY
pizzas!

Why not try a way of using and refreshing your starter that doesn't have you
getting rid of lots of it. I think that I, and many people, take what we
need and then simply refresh with equal parts ( in my case, weights) of
flour and water. Or if you are using a number of starters, keep them in
very small quantities and simply build what you need with a tiny bit over to
save.