I see people on food network shows talk about how they use a hundred year old sourdough starter for their bread. I don’t understand how it’s reused over and over – is it a matter of how the other ingredients are added? (sorry if i used the wrong tag, wasn’t sure where this fit)
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Sourdough starters are basically wild yeast/bacteria in a loose dough that you use instead of packaged yeast. When you have a starter it has to be “fed” every so often by throwing out/using most of it and then adding fresh flour and water to the remaining bit. The bacteria/yeast then grow in the fresh flour/water until it is time to repeat the process of getting rid of most of it and adding in more flour/water. This process can theoretically go on forever, so you can have 100+ year old starters.
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