SOURDOUGH STARTER MAINTENANCE
How to feed, store, and troubleshoot your starter, as well as tips for using it in bread recipes.
Cost $3
Ingredients
White Sourdough Starter
- 1 cup King Arthur Unbleached Flour
- 3/4 cup water
- 50 grams Leftover sourdough starter
Rye Sourdough Starter
- 1/2 cup King Arthur Unbleached Flour
- 1/2 cup Bob Red Mill Rye Flour
- 3/4 cup water
- 50 grams Leftover sourdough starter
Instructions
- Combine flour, water, starter.
- Stir vigorously until combined into a smooth thick batter.
- Cover with plastic wrap. Place a rubber band where the sourdough is so you can see how much it has risen.
- Place in your oven with your light on.
- Once it has doubled or even tripled, then started to slowly fall down usually around 6 hours later, it is ready to be used.
- Place in the fridge if not using.
Notes
*Awesome way to check if starter is ready is the FLOAT TEST. If it floats in water, it’s ready to be used.
**I never discard. Every time I feed it, I use about 200 g for two loaves and I have some left over about 50 g to feed again and use again or store in the fridge.
***Starter can be stored in the fridge for up to a week without feeding.
****When you see a brownish water form on top of the starter, that means its hungry and needs to be fed!
Sample Timeline:
9-11 AM Feed your starter and put in oven with light on.
2-4 PM Use it for bread dough and feed again. Then place in fridge or out on the counter if you plan to use it.
4 PM When you made the dough, in 30 mins to 1 hour you have to do the first stretch and fold. The rest of the directions you can find here.