Keeping Your Sourdough Starter Alive
A starter is not a recipe, it is a living cycle of fermentation. Your goal is to provide a consistent environment so the wild yeast and bacteria remain active and predictable.
Consistency is your primary ingredient.
Your starter will adapt to the temperature of your kitchen and the type of flour you use; keep a log if you are just starting out to learn its specific timing.
- Glass jar with loose-fitting lid
- Kitchen scale
- Silicone spatula
What goes in.
- 50gmature starter
- 50gall-purpose or bread flour
- 50groom temperature water
The importance of thinning the colony
Discarding half the starter before feeding prevents the population from growing too large for its food supply and ensures the yeast isn't overwhelmed by its own acidic waste.
The method.
Discard and prepare
Remove all but 50g of the starter from your jar. Scrape down the sides so you can clearly see the new level.
Add fresh food
Add 50g of flour and 50g of water to the jar. Stir vigorously until no dry streaks remain and the mixture has the consistency of thick pancake batter.
Observe for peak
Mark the level on the outside of the jar with a rubber band. The starter is ready when it has doubled in volume and the surface is dotted with bubbles.
Other turns to take.
The Cold Pause
If you bake once a week, move your fed starter to the refrigerator after it begins to rise. Feed it once every 7-10 days.
When it doesn't go to plan.
Always use a digital scale; volume measurements like cups are too inaccurate for fermentation.
If a dark liquid forms on top, the starter is hungry; pour it off or stir it in and feed immediately.
Avoid using water straight from a chlorinated tap; let it sit for an hour or use filtered water.
The ones that keep coming up.
How do I know if my starter has gone bad?
A healthy starter smells like yogurt or fruit. If you see pink or orange streaks, or if it grows fuzzy mold, the colony is compromised and should be discarded.
Can I use different types of flour?
Yes, but be aware that rye and whole wheat flour ferment faster than white flour and may require more frequent feedings.
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