Keeping Your Sourdough Starter Alive
A starter is not a delicate pet, but it is a living colony. Consistency in your feeding ratio creates a predictable rhythm, allowing you to plan your bakes without waiting for a sluggish culture to wake up.
Understand the weight, not the volume
Always use a digital scale. Measuring flour and water by cups is too imprecise for the specific ratios required to keep a colony balanced.
- digital kitchen scale
- glass jar with loose-fitting lid
- silicone spatula
What goes in.
- 50gactive starter
- 50gunbleached bread flour
- 50glukewarm water
Removing the surplus
You discard half not to waste, but to keep the colony size manageable. Without removing a portion, you would eventually need a five-gallon bucket to hold the amount of flour required to feed the entire mass.
The method.
Weigh the jar
Place your jar with the existing starter on the scale and note the total weight, or simply scrape the sides until you have roughly 50g of starter remaining at the bottom.
Add the feed
Pour in 50g of flour and 50g of water. This gives you a 1:1:1 feeding ratio, which is standard for healthy, active maintenance.
Mix thoroughly
Use a spatula to incorporate all the dry flour. Ensure no pockets of dry powder remain against the bottom edge of the jar.
Mark and rest
Place a rubber band around the jar at the current level of the mixture. This acts as a visual gauge to show how much the starter rises before it falls.
When it doesn't go to plan.
If your starter smells like sharp vinegar or acetone, it is hungry; feed it more frequently.
A small layer of dark liquid on top, known as hooch, is a sign that the starter has fully consumed its food and needs immediate replenishment.
If you go on vacation, move the starter to the coldest part of your refrigerator to slow down its metabolism.
The ones that keep coming up.
Can I use whole wheat flour?
Yes, whole grains contain more nutrients and will make your starter more active, though it may result in a more pronounced sour tang.
What should I do with the discard?
The discarded portion is still viable yeast. You can add it to pancake batter, crackers, or muffins to use it rather than throwing it away.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe