Pandemic sourdough: Friday Fry Bread

UPDATE: Click here for Saturday's Sourdough Waffles!

A reader suggested I not discard any excess sourdough starter I didn't have plans to bake and make fry bread instead. So I did.

You are looking at ½ cup of sourdough starter fried in 1 tablespoon of vegetable oil.

I started this starter on Monday. I am pretty sure after today's feeding it'll be ready to bake a loaf of bread.

Previously:

Pandemic Starter Day 1

Pandemic Starter Day 2

Pandemic Starter Day 3

Pandemic Sourdough Waffles (Day 5) Read the rest

I woke up my long refrigerated sourdough starter

Everyone I know is on a sourdough kick. My sister was talking some stuff she learned in a class, so I took these photos to show her what "waking up the starter" means to me.

When I took my starter out of the fridge and looked in the crock I saw a deep pool of hooch. It has been since Thanksgiving that I used it, and I may have put this batch in the fridge back in June or July 2018.

I take a heaping spoonful of the starter and...

...gently mix it with 1/2 cup of warm water and 1/2 cup of flour. Then I set it aside for 4 hours.

I feed the starter every 4 hrs when I am awake, until it is awake. When I sleep the yeast can sleep. Once I have 2 cups of starter in my bowl, I discard 1/2 and add 1/2 cup of water and 1/2 cup of flour again, maintaining the volume at around 2 cups. When the starter looks like this, it is ready to use.

I used the starter, baking a loaf of bread in my Dutch Oven.

Bread with butter, jam and cheese was yesterday's meal. Read the rest