Keeping a Sourdough Starter Alive
A starter is not a project that ends; it is a permanent roommate. Consistency in your feeding schedule and temperature control will keep the wild yeast and bacteria in a stable, predictable rhythm.
Consistency defines the outcome
Use a kitchen scale for every feeding. Relying on volume measurements leads to imbalances that eventually weaken the culture.
- Digital kitchen scale
- Wide-mouth glass jar
- Sturdy silicone spatula
What goes in.
- 50 gmature sourdough starter
- 50 gunbleached bread flour
- 50 gfiltered water, room temperature
Maintaining the balance
Always feed your starter a weight of flour and water equal to the amount of starter you retain. This ensures there is enough fresh fuel to support the colony until the next cycle.
The method.
Discard
Scoop out and discard all but 50 grams of your existing starter. Clean the inside edges of the jar with your spatula so you can accurately track the rise.
Feed
Add 50 grams of fresh flour and 50 grams of filtered water directly into the jar with the remaining starter.
Mix
Stir thoroughly until no dry pockets of flour remain. The consistency should be like a thick, heavy batter.
Rest
Cover the jar loosely with a lid or cloth. Place it in a draft-free spot away from direct sunlight until it reaches its peak activity, usually indicated by a bubbly surface and a distinct rise.
Other turns to take.
Refrigerator Storage
If you don't bake daily, store the fed starter in the fridge. Feed it once a week, letting it sit at room temperature for an hour before returning it to the cold.
Rye Enrichment
If the starter seems sluggish, replace half of the bread flour with rye flour for one feeding. The minerals in rye provide a boost to microbial activity.
When it doesn't go to plan.
Use a rubber band around the outside of the jar to mark the level after feeding; this makes it easy to see exactly how much it has risen.
If a thin layer of dark liquid (hooch) forms on top, it means your starter is hungry; pour it off and feed immediately.
If the starter smells like acetone or nail polish remover, it needs to be fed more frequently to restore balance.
The ones that keep coming up.
Can I use tap water?
If your tap water is heavily chlorinated, it may inhibit the yeast. Let it sit out for an hour before using, or switch to filtered water.
What happens if I forget to feed it?
Don't discard it immediately. Even if it looks dormant or has a dark layer on top, perform two to three daily feedings at room temperature to revive the activity.
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