Keeping a Sourdough Starter Alive
Maintain a healthy starter by feeding it equal weights of flour and water at least once every twenty-four hours if kept on the counter, or once a week if stored in the refrigerator. A vigorous starter should reliably double in volume within four to six hours of feeding and exhibit a tangy, fruity aroma with a bubbly, sponge-like surface.
Consistency is your primary tool
Treat your starter like a living pet; it requires regular attention to thrive. If you see dark liquid on top, the starter is hungry and needs a feeding immediately.
- Digital kitchen scale
- Glass jar with loose-fitting lid
- Silicone spatula
What goes in.
- 50gActive starter
- 50gAll-purpose or bread flour
- 50gRoom temperature filtered water
Maintaining the 1:1:1 Balance
Always keep the ratio of starter, flour, and water equal by weight to ensure the yeast remains balanced and strong. Using a scale prevents the fluctuations that occur with volume-based measuring.
The method.
Discard the excess
Remove all but 50g of your starter from the jar. Leaving too much behind makes it difficult to maintain a fresh, active colony.
Mix the fresh ingredients
Add the 50g of flour and 50g of water directly into the jar with the remaining starter. Stir vigorously until no dry flour remains and the texture is consistent.
Mark the level
Smooth the surface of the mixture and place a rubber band on the outside of the jar at the current level. This visual anchor tells you exactly how much the starter has grown.
Ferment
Place the jar in a draft-free spot at room temperature. It is ready to use for baking once it has doubled in size and shows a web of bubbles throughout the mass.
Other turns to take.
The Cold Rest
If you bake less frequently, store the fed jar in the back of the refrigerator. Feed it once a week, letting it come to room temperature before using it in a recipe.
When it doesn't go to plan.
Use a straight-sided glass jar so you can accurately track growth.
If your kitchen is cold, find a spot inside a turned-off oven with the light on to encourage fermentation.
Do not seal the lid airtight; the starter needs to off-gas as it grows.
The ones that keep coming up.
What is the dark liquid on top of my starter?
That is hooch, a byproduct of fermentation. It indicates your starter is hungry. Pour it off, feed the starter, and it will return to normal.
Can I use tap water?
If your tap water is heavily chlorinated, it may inhibit the yeast. Filtered or bottled water is always safer.
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