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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The starter is fed fresh water and flour regularly, which gets eaten up by the bacteria in the starter and then the whole batch is transformed into starter. You take out a portion of that to make your bread or whatever, feed what’s left of the starter, then you have a replenished supply for your next baking need. You keep doing that, and you’re always replenishing what you took out, so it stays alive and never runs out. As long as you’re caring for it, that is.
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