SC - Sourdough

[upsxdls at okway.okstate.edu]

THLRenata at aol.com wrote:
> 
> Thanks to all on the list for helpful suggestions on the care of my new "pet."
> (By which I mean the sourdough starter. of course.)
> 
> As it still smells yeasty, I'm going to give it a try. But I am concerned 
> about the "sealed/not sealed" storage question. Can those of you with
     > successful starters give me your opinions on this? 
     
     I keep my starter loosely covered in a 1/2 gal jar in the refrigerator.  
     The night before I plan to bake, I sit it on the counter, add flour and 
     stir well.  
     
     If the last batch of bread wasn't sour enough, don't add any sugar.  It if 
     is too sour, add sugar.
     
     Leanna of Sparrowhaven.   


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