Maintaining a Sourdough Starter
The rhythm of a starter is predictable once you learn to read its signals. It requires nothing more than consistency in your routine and an awareness of the temperature in your kitchen.
Consistency beats perfection
Your starter will behave differently depending on the ambient temperature and the flour you choose to feed it. Use a digital scale; volume measurements are too imprecise for long-term health.
- glass jar with straight sides
- digital kitchen scale
- wooden or silicone spatula
- breathable cloth cover and rubber band
What goes in.
- 50gmature starter
- 50gunbleached bread flour
- 50gfiltered water
Maintaining the balance
You must remove the majority of the old culture before adding fresh flour and water. This prevents the acidity from becoming too high and depleting the food supply too quickly.
The method.
Discard the excess
Scoop out all but 50g of the starter from your jar. If the jar has become crusty, move the remaining 50g to a clean vessel.
Add fresh fuel
Add 50g of flour and 50g of water to the starter. Stir vigorously until no dry streaks remain and the consistency resembles thick paste.
Incorporate air
Ensure you have scraped down the sides of the jar to a clean line. This allows you to track the rise later.
Ferment
Cover with a cloth or a loose-fitting lid. Leave it at room temperature until it has doubled in volume and shows small bubbles throughout.
When it doesn't go to plan.
If your kitchen is cold, find a spot inside the oven with the light turned on to keep the culture active.
The starter is ready to bake with when it passes the float test: a small dollop dropped into a glass of water stays on the surface.
If you are not baking daily, keep the jar in the refrigerator and feed it once a week to keep the colony dormant.
The ones that keep coming up.
Why is there a dark liquid on top?
This is called hooch. It is a sign the starter is hungry and needs to be fed more frequently or stored in a cooler location.
Does it matter what kind of flour I use?
Rye or whole wheat flour will make your starter more active, while white bread flour produces a milder flavor.
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