How is the ongoing maintenance of the living sourdough starter culture typically described?
Answer
Regularly discarding a portion and refreshing the remainder with new flour and water.
The leavening starter is described as an ongoing, living culture requiring dedicated upkeep, often referred to as 'feeding.' This dedication is a cyclical process where a baker must intentionally remove a part of the existing culture, which is then replenished with fresh substrate—new flour and water. This method ensures that the active organisms have sufficient fresh material to consume, allowing them to reproduce effectively and remain vigorous enough to reliably leaven dough. This process supports the starter's longevity, enabling it to be preserved potentially indefinitely and passed down through generations.
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