{"id":425,"date":"2012-01-28T21:50:59","date_gmt":"2012-01-29T05:50:59","guid":{"rendered":"http:\/\/anirama.com\/100loaves\/?p=425"},"modified":"2012-02-08T13:59:36","modified_gmt":"2012-02-08T21:59:36","slug":"mother-starter","status":"publish","type":"post","link":"https:\/\/anirama.com\/100loaves\/mother-starter\/","title":{"rendered":"Mother Sourdough Starter!"},"content":{"rendered":"

The “Just South of San Francisco Sourdough” starter has been moving along. For Phase 3 I fed it and moved it into a measuring cup so I could more accurately tell how much it had grown. What started as 3\/4 cup grew overnight to 1 3\/4 cup. It was right on schedule, so the next step was to begin the Mother Starter. <\/p>\n

The Mother Starter is dough with living yeast that can live in the fridge, and with regular feedings (about every five days) can provide the sourdough yeast for a continuing stream of bread.<\/p>\n

To go from Seed Starter to Mother Starter involved feeding it again, letting it grow a bit, degassing it (punching out the bubbles), and retiring it to it’s new home.<\/p>\n

As of the morning of 1\/28, that is done!<\/p>\n

Making bread using the Mother Starter takes a bit of time, so I probably won’t try making a loaf from it for another week.
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