Keeping Your Sourdough Starter Alive
A sourdough starter is a living colony that demands consistency rather than precision. Once it is established, treat it like an low-maintenance houseplant that only asks for a regular meal to stay active and pungent.
Consistency beats timing
Your starter reflects the temperature and flour quality of your specific kitchen, so pay more attention to how it looks than what the clock says.
- Digital scale
- Glass jar with loose-fitting lid
- Sturdy silicone spatula
What goes in.
- 50gActive starter culture
- 50gUnbleached all-purpose or bread flour
- 50gRoom temperature filtered water
Resetting the colony
Always discard the bulk of your starter before feeding to prevent the colony from growing too large for its container and exhausting its food supply too quickly.
The method.
Weigh the jar and contents
Place your jar on the scale and note the weight, or simply scrape out all but about two tablespoons of the starter.
Add fresh feed
Pour in equal weights of flour and water. Using a 1:1:1 ratio—starter, flour, water—ensures the culture has enough resources to thrive without becoming overly acidic.
Mix thoroughly
Stir until no dry flour remains. The consistency should resemble a thick, sticky paste.
Mark and wait
Use a rubber band around the jar to mark the level of the starter. When the level reaches twice that mark, it is at peak vitality.
Other turns to take.
The Fridge Stash
If you don't bake daily, store your jar in the back of the refrigerator. Feed it once every seven days to keep it dormant but viable.
When it doesn't go to plan.
If a dark liquid pools on top, it is hungry; pour it off or stir it back in, then feed immediately.
Warm water will speed up activity, while cool water will slow it down if you need more time between feedings.
Use a straight-sided jar so you can accurately gauge when the volume has doubled.
The ones that keep coming up.
How do I know if it has gone bad?
If you see fuzzy mold of any color on the surface or smell something akin to nail polish remover or rotting fruit, the colony has been compromised and should be discarded.
Can I use different flours?
Yes, rye and whole wheat flours are more nutrient-dense and will cause the starter to rise and fall much faster than all-purpose flour.
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