Part of the difficulty of knowing what to do with your starter seems to be what it's intended for: I've got a freezer full of bread already, so I moved on to making Ethiopian flatbread (injera). This calls for self rising flour & some addition of exotics like teff flour, or even masa harina, and a bit of yeast, but it also calls for three solid days of fermentation, after which the dark liquid is poured off, and the resulting mixture is thinned with water & good to go. The last batch I made was very small, so I have a lot of 'starter' left. I've fed it a couple of times and it's still looking fine. Question is, would this continue to be my 'injera' or could I just incorporate it into whatever I'm in the mood to make...this is not an easy decision :-) So many recipes, so little time... I'd say you could continue using this starter in your regular baking. If this particular starter contains the various ingredients that you listed and you would like to return to a more basic mixture, you could just continue feeding it with an all purpose flour to phase out the other ingredients. I hope this is helpful. ~Amy

• Reply