How to Feed Sourdough Starter
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How to Feed Sourdough Starter
Description
"How to Feed Sourdough Starter" provides step-by-step instructions to maintain and refresh an active sourdough culture. Starting with 100 grams of an active starter, the recipe involves discarding excess to keep the volume manageable, then adding equal weights of room-temperature filtered water and all-purpose flour. Stirring thoroughly combines the ingredients to nurture yeast and bacteria growth. The mixture is left covered with a loose lid at room temperature, where it should double in size within 4 to 6 hours, signaling it’s ready to use.
The recipe details using filtered water free of chlorine to prevent inhibiting microorganism growth, with temperature adjusted based on ambient conditions to balance activity. Organic all-purpose flour is standard, but substituting some whole wheat or rye flour helps increase starter activity. Containers like Weck jars are recommended for ease of weighing and proper airflow. Regular feeding—daily or every other day—and occasional jar cleaning help maintain starter health and prevent mold.
This feeding routine supports a lively starter essential for sourdough baking. Proper handling and monitoring ensure the starter remains bubbly and active, providing effective fermentation and rising power in breads and other sourdough recipes. The instructions also offer tips on storing refrigerated starters and reactivating them before baking.
Ingredients
- 100 grams sourdough starter 1/2 cup, active
- 100 grams water 1/2 cup) room temperature to lukewarm (see note 1, filtered
- 100 grams all-purpose flour (1 scant cup) (see note 2)
Instructions
How to Feed Sourdough Starter:
- Bring Starter to Room Temperature: If your starter is refrigerated, remove it from the refrigerator a few hours or the night before to come to room temperature. If your starter is at room temperature, you’ll want to feed it daily or at least every other day to keep it bubbly and happy.
- Feed the Starter: Using a kitchen scale to weigh in grams, discard all but 100 grams of your starter in your glass jar. Add 100 grams flour and 100 grams water and stir thoroughly with a silicone spatula to combine (see note 3)
- Let it Rise: Scrape down the sides of the jar, cover with a loose-fitting lid, place a rubber band on the jar to track how far the starter has risen, and let it grow at room temperature (70-75 ̊F). Once it has at least doubled in volume (4-6 hours - see note 4), it is considered 'active sourdough starter' and you can use it to make sourdough recipes. Once it falls and is no longer active, you can repeat the feeding process in step 2.
To Refrigerate the Starter:
- To Refrigerate the starter: Once you have used the amount of active sourdough starter needed for your recipe, feed the starter again using the same proportions as in step 2 above. Optional: Let it sit at room temperature for 1 hours to jump-start the process then refrigerate. Feed weekly to keep it alive -(see note 5).
Notes
- Use non-chlorinated, filtered, or naturally dechlorinated water at room or lukewarm temperature to maximize yeast activity.
- Organic all-purpose flour works well; substituting 25-50% with whole wheat or rye flour can boost fermentation.
- Discard most starter before feeding to maintain a healthy microbial balance and manageable volume.
- Keep starter in a loosely covered jar to allow gases to release and avoid pressure buildup.
- Feed starter daily at room temperature or at least every other day to keep it active.
- Clean the starter jar every 1-4 weeks to prevent buildup and mold formation.
- When storing starter in the refrigerator, feed it, allow it to sit at room temperature briefly, then return it to cold storage to maintain viability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups (makes 300 grams starter)
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Calories | 455kcal | 23% |
| Carbs | 95g | |
| Protein | 13g | 26% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 8mg | 0% |
| Potassium | 107mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 0.3g | 1% |
| Calcium | 18mg | 2% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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