How do you feed a sourdough starter?

Feeding your sourdough starter is an essential step in maintaining its health and ensuring that it continues to produce delicious bread. In this guide, I'll walk you through the process of feeding your sourdough starter and share some tips to help you keep it thriving.

What you'll need:

- A jar or container to store your sourdough starter

- A kitchen scale (optional but recommended)

- All-purpose flour

- Filtered water

Step 1: Discard

To begin, take your sourdough starter out of the refrigerator and give it a good stir. This will help redistribute the yeast and bacteria. Next, measure out the amount of starter you need for your recipe or for future use. It's important to discard a portion of your starter before feeding to maintain a manageable quantity. I usually discard about half of my starter, but you can adjust this based on your needs.

Step 2: Add flour and water

After discarding, it's time to feed your sourdough starter. For every part of starter you have, add an equal amount of flour and water. For example, if you have 100 grams of starter, add 100 grams of flour and 100 grams of water. This 1:1:1 ratio ensures that your starter has enough food to grow and develop.

Step 3: Mix and let it rest

Using a spoon or your clean hands, mix the flour, water, and starter together until well combined. Make sure there are no dry pockets of flour. Once mixed, cover the jar or container with a clean kitchen towel or plastic wrap. Let the starter rest at room temperature for at least 4-6 hours, or until it becomes bubbly and active.

Step 4: Store or use

After the feeding and resting period, your sourdough starter is ready to be stored or used in a recipe. If you're not planning to bake immediately, you can place the starter back in the refrigerator. Remember to feed your starter regularly, at least once a week, to keep it healthy and active. If you're using the starter for a recipe, make sure to reserve a small portion for future feedings.

Tips for maintaining a healthy sourdough starter:

- Consistency is key: Try to feed your starter at the same time every day or every week to establish a feeding routine.

- Use a kitchen scale: Weighing your ingredients, including the starter, flour, and water, ensures accuracy and consistency in your feedings.

- Adjust the feeding ratio: If you want to increase or decrease the amount of starter you have, you can adjust the feeding ratio accordingly. For example, if you want to double your starter, feed it with twice the amount of flour and water.

- Observe and adjust: Pay attention to the behavior and smell of your starter. If it becomes too sour or develops an off-putting odor, you may need to adjust your feeding schedule or ratio.

By following these steps and tips, you'll be able to feed and maintain a healthy sourdough starter that will produce flavorful breads for years to come. Happy baking!

Jeremy Conroy

world cuisine, sourdough bread, travel, food culture

Jeremy Conroy is a passionate self-taught baker who fell in love with the art of sourdough bread making during his global travels. He takes pleasure in blending international flavors and techniques into his sourdough masterpieces.