Keeping a Sourdough Starter Alive
Maintain a healthy starter by feeding it equal parts by weight of flour and water every 24 hours if kept at room temperature, or once a week if stored in the refrigerator. A strong starter should double in size within four to six hours of feeding and smell faintly of yeast and clean acid, not acetone or rotting fruit.
Consistency is your primary ingredient.
Your starter is a living culture that relies on a stable feeding schedule; treat it like a houseplant you happen to be able to eat.
- Digital kitchen scale
- Wide-mouth glass jar
- Non-reactive silicone spatula
What goes in.
- 50gActive starter
- 50gUnbleached all-purpose or bread flour
- 50gFiltered water (room temperature)
Resetting the colony
Removing a portion of the old starter before feeding prevents the culture from becoming too acidic and ensures you don't end up with gallons of excess mixture.
The method.
Weigh the starter
Place your empty jar on the scale and add 50 grams of your existing mature starter.
Add water and flour
Add the 50 grams of water first, stirring until the starter is dissolved and milky. Add the 50 grams of flour and stir until no dry streaks remain.
Mark the level
Use a rubber band around the outside of the jar to mark the level of the mixture immediately after feeding. This allows you to track growth.
Ferment
Cover loosely with a lid or cloth. Let it sit in a warm spot, out of direct sunlight, until it has at least doubled in volume.
When it doesn't go to plan.
If you see a dark liquid on top, known as hooch, it is a sign the starter is hungry; pour it off before your next feeding.
Use a glass jar with straight sides so you can easily track how much the culture rises.
If you go on vacation, move the starter to the fridge immediately after feeding; it can survive there for 7 to 10 days without attention.
The ones that keep coming up.
How do I know if my starter has gone bad?
If you see orange or pink streaks, or if it grows fuzzy mold on the surface, discard the entire batch and start fresh. A healthy starter will smell like sourdough bread or sharp yogurt.
Can I use tap water?
If your tap water is heavily chlorinated, let it sit out for an hour before using, or filter it to avoid stressing the wild yeast.