Since finishing my sourdough starter last week for the Tea & Cookies Cooking Challenge, it’s been hanging out the refrigerator. Waiting. Beyond the fact that I was busy with the caramels for the Icing Smiles Magic of a Smile gala, the starter develops more flavor and tang as it ages. But it seemed like it was about time to start doing something with it since I have so much.
The two recipes I chose to start with, Extra-Tangy Sourdough Bread and Sourdough Chocolate Cake, both required about a cup of “fed” starter. To feed the starter, I measured out one-half cup of refrigerated starter for each recipe then added one-half cup of flour and one-quarter cup of tepid water, stirred them up and let them sit until doubled in size.