Lately, I've been feeling pretty darn proud of myself for not killing my sourdough starter. Don't judge, it's far too easy to do. I've done it a couple of times before. The jar winds up getting shoved to the back of the fridge. Soon, it's blocked by other jars, cartons, and containers. I eventually uncover it several months later when the fridge has gotten so ridiculous that I can stand it no longer.
So, with my latest starter (let's call her Ruby), I've made some conscious adjustments. Her jar stays on the top shelf, at the front of the fridge - no matter what. That is first and foremost. The other, equally important, conscious choice - use her weekly - no matter what. She needs to be fed weekly, anyway, and I have the biggest issue with throwing perfectly good, living sourdough away. It has to be done for a starter to survive, but I hate it. So, instead of throwing away the portion that I remove each week, I am required to bake something with it. It could be a loaf of bread, a batch of rolls, some yeasted crackers, or an addictive batch of these long sticks of Grissini (aka crunchy bread sticks)! These two things are going to keep me accountable.
- 340 grams all-purpose flour
- 200 grams lukewarm water
- 9 grams (1-1/2 teaspoon) salt
- 23 grams olive oil
- 228 grams (mature 100%-hydration) sourdough starter (like this one or this one)
- olive oil
- coarse salt
- freshly ground black pepper
- mixed seeds, optional
- finely grated cheese, optional