Sourdough bread variations: Leftover sourdough starter can be stored in an airtight container in the refrigerator. Before using it to make another loaf, bring it back to room temperature, then feed it once as in the main recipe and leave for about 6 hours. Each time you make a loaf, you will have leftover starter. This can be kept in the refrigerator, provided you feed it every 4 days to keep it alive. It will improve in flavour with time. Any starter you do not need or want can be discarded, or given to a friend. • Instead of spring water, you can use water that has been filtered, boiled and cooled. • To make a French-style sourdough bread, replace 1⁄2 cup white bread flour with 5 1⁄2 tablespoons whole-wheat bread flour. • To make a heavier, German-style sourdough bread, replace half the white bread flour with rye flour.
Per slice: 113 calories, 4 g protein, 0.4 g total fat, 0.1 g saturated fat, 0 mg cholesterol, 23 g total carbohydrate, 0.1 g sugars, 1 g fibre, 122 mg sodium
Sourdough starters can last for decades, and seem to be resistant to contamination. This may be due to an antibiotic action similar to that of the moulds in cheeses such as Stilton and Roquefort.