Keeping a Sourdough Starter Alive
A starter is a living culture that requires consistent attention to stay active. Think of it as a low-maintenance pet that rewards you with the foundation for bread and pancakes.
Consistency is your primary tool
Keep your starter at a constant temperature, ideally between 70°F and 75°F. Fluctuations will change how quickly it consumes its food.
- Glass jar with loose-fitting lid
- Kitchen scale
- Sturdy silicone spatula
What goes in.
- 50gActive starter
- 50gUnbleached all-purpose or bread flour
- 50gRoom temperature water
Control your volume
Always discard down to a small base amount before feeding. This prevents you from needing to feed an unmanageable amount of flour every day.
The method.
Discard the excess
Scoop out all but 50g of the old starter from your jar. If the jar walls have dried crust, move the remaining 50g into a clean jar.
Feed the culture
Add 50g of fresh flour and 50g of water to the jar. Stir vigorously until no dry pockets of flour remain.
Monitor growth
Scrape down the sides of the jar so you have a clean line. Mark the level with a rubber band and leave it at room temperature.
Assess for use
The starter is ready when it has doubled or tripled in size and the surface looks bubbly and domed.
Other turns to take.
Cold Storage
If you aren't baking daily, place the fed jar in the refrigerator. This slows fermentation, allowing you to feed it only once a week.
When it doesn't go to plan.
Use filtered water if your tap water is heavily chlorinated, as chlorine can inhibit wild yeast.
If you see a dark liquid on top, it is hungry; pour off the liquid and feed it immediately.
Rye flour is more nutrient-dense and will make a sluggish starter react much faster.
The ones that keep coming up.
What do I do with the discard?
You can keep it in a separate jar in the fridge for pancakes, crackers, or waffles; it doesn't need to be active to work in these recipes.
How do I know if it has gone bad?
If you see pink or orange streaks of mold, or if it smells like putrid, rotting fruit, discard the entire batch and start over.
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