Her real name is Genevieve. I called her Clementine for awhile. In fact, for so long I had forgotten her true name. My only excuse being a slight mental block with Genevieve. Just wanted to get the record straight here. This lovely 200+ year old (after 200, who's counting?) French (former), sourdough starter is still going strong in my kitchen.
In fact, I just finished feeding her the weekly ration of flour and water. Sounds like prison fare, doesn't it? Which action made me think a new post on her life might be in order. And, a GIVEAWAY. Yes people, something FREE. And, that would be .......ta da......a bit of the real thing. You too can
And, what you can do with your starter (besides feeding on a regular basis), is make some bread, or pancakes. Add to cake batters, waffles, make crumpets and etc. etc. I made the easiest ever crepes by just beating an egg, throwing in about 3/4 cup of the extra starter, a pinch of salt and teaspoon sugar.
It was Clotilde from Chocolate and Zucchini who made me realize the real potential for pancakes and crumpets, in using up the excess starter that regular feeding generates. I mean I had made pancakes with starter, but they were less than successful. Her recipe changed all that. You see, a starter can be kept indefinitely in your refrigerator, with a weekly feeding. Out on the counter, it needs to be much more frequent. They can be voracious.
And that, dear ones, is what brought up this whole
My granddaughter will be the random number selector. From 1 to whatever, from the comments list. If anyone is actually interested in this. Harboring of French Sourdough starters. Just leave a comment, and I will include care and maintenance instructions before mailing it whereever needs be. She'll be fine. Don't worry.