Sourdough starter instruction

Sourdough starter is the key to it all. It is the live yeast in our doughs; it is what gives sourdough bread its flavor, look and distinctiveness. It is the magic element in sourdough making.

How To Feed Your Sourdough Starter

• Start with base amount of 60g of starter, add the 40g all-purpose flour + 20g whole wheat flour and 60g water. (it is call 1:1:1 feeding ratio)

• Stir everything together using a clean spoon or fork, stir it well scraping down the sides. The mixture does not need to be stirred until completely smooth; lumpy is okay.

• Firmly replace the lid, leave it on the counter and let rise at room temperature (covered or airtight) ideally 75+ F, until bubbly, active and double in size (2-12 hrs.).

How Often Should I Feed my Sourdough Starter?

Once you have a starter, you’ll need to maintain it with regular feedings when not in use- otherwise your bread won’t rise

• Room Temperature: if you bake a few times a week, keep your starter at room temperature. On the counter, it needs to be fed daily, even when not in use. Storing at room temperature, especially if it’s warm, will make it ready to use faster.

• In the Fridge: if you bake only once a week or once a month, store your starter in the fridge. In the fridge, it only needs to be fed once a week. to maintain its strength. When you put your starter in the refrigerator, it puts the starter on pause, so you do not have to feed it as often because the yeast will relax, and they do not need much sustenance. You can kind of think of it like a bear hibernating in the winter.

When the sourdough starter is in the fridge, it does not need to be fed as much as it does when it is on the counter. If you use the starter every day, leave it on the counter. When not using it for two weeks, leave it in the refrigerator.