Making sourdough bread. Could someone please explain 'starter' to me slowly?

[ilovemydogandMrObama]

I get the part about making the starter. But what happens to it? My understanding is that you add to it, right?

The starter is a place where natural, air-borne yeast multiply.

You use part of it to provide yeast for your dough.

You add more flour/water to the starter so that the yeast can continue to multiply in order to give you enough yeast for your next loaf.

Thank you . So, it's a base? Think I was confused as thought it was used again and again...

You use most of it to make the bread but save a bit of it to make the next loaf. You add more flour and water, leave it for a day or two to grow and then you've got another 'base'. Repeat for generations

does it ever go off?
do you have to have an airing cupboard?
can you split it and give it to a friend?
do you have to be a daily bread baker to use it?

sorry, lots of confusion from me...

I keep my dormant one in a jam jar in the fridge. I assume that when I want to use it I just start feeding it again. (Says so in my book.) (In fact might go and start it now to bake for visiting ILs. Is that a good idea?)

You can split it and give it to a friend.

You don't have to be a daily bread baker.

Some started doughs are hundreds of years old. (Says so in my book.) Bit spooky, that.

I used all my starter each time I made bread and kept the bowl scrapings as my next starter.

The starter is just the "host" for the yeast, iyswim.

It will go off if you don't protect it from airborne bacteria - I kept mine in a glass with a bit of clingfilm over it, and fed it each day that I didn't make bread. I kppt it in my utility room, at room temp, in the summer, then in the warmer kitchen in winter.

Yeasts are some of the oldest living things on the planet, so it goes without saying there will be antique starters!

ok.
so how do i make a starter then!??
thanks!

I keep mine in the fridge when not using it for some time. (hm, kept it shouls say, mine died a year ago and I did not start a new one so far...)

Sourdough site which my DH has found very useful.
This blog has some info about making a leven and starter and links to useful sources of information as well.

OOLIAO

From memory

80g flour
80g water

Mix and let stand for 2 days

After 2 days add the same again
Next day, the same
Next day, the same

After about 6 days, you have enough for a starter for a loaf and to continue with the starter culture.

I did a course ages at the Village Bakery in Melmerby, but Andrew Whitely has now moved to Scotland. However, from memory the site has a forum with loads of recipes, help etc.