Keeping a Sourdough Starter
A starter is not a recipe, but a living culture that requires consistency. You are managing a balance of wild yeast and lactic acid bacteria, and the frequency of your feedings dictates the strength and personality of your bread.
Consistency is your only requirement
Do not worry about the starter being 'dead' if it sits for a day or two; it is resilient. Use a glass or plastic jar with a loose-fitting lid to allow gases to escape.
- glass jar
- digital kitchen scale
- silicone spatula
What goes in.
- 50 gactive starter
- 50 gunbleached bread flour
- 50 gfiltered water at 70°F
Measuring peak activity
Drop a teaspoon of your starter into a glass of water. If it floats, it is saturated with gas and ready to leaven bread.
The method.
Discard
Remove and discard all but 50 grams of the existing starter from your jar. If the jar becomes crusty, scrape the sides or transfer to a clean one.
Feed
Add 50 grams of fresh flour and 50 grams of water to the jar. Stir vigorously until no dry flour remains and the texture is like a thick paste.
Mark
Place a rubber band around the jar at the level of the starter. This lets you track exactly how much it expands over the next few hours.
Rest
Leave the jar in a draft-free spot at room temperature. It is ready to use when it has doubled in size and the surface looks like a honeycomb.
Other turns to take.
Cold Storage
If you bake once a week, move the jar to the refrigerator after feeding. Feed it once every 7 to 10 days to keep it active.
Rye Boost
Replace 10 grams of your wheat flour with rye flour to encourage more aggressive fermentation.
When it doesn't go to plan.
Use filtered water if your tap water contains high levels of chlorine.
Dark streaks or a thin layer of grey liquid (hooch) on top mean the starter is hungry; pour off the liquid and feed it immediately.
If you neglect your starter, a few days of daily feedings will usually restore its vigor.
The ones that keep coming up.
Can I use whole wheat flour?
Yes, whole wheat flour contains more nutrients for the yeast and will result in a more active, faster-rising culture.
Does the temperature of the room matter?
Warmer rooms speed up fermentation. If your kitchen is cold, expect it to take longer to double.
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