Sourdough Starter

Welcome to the Sourdough family! Chances are, if you’re here, you’ve either stepped into the waters of Sourdough bread baking, have obtained Sourdough Starter, or have an interest in all things Sourdough.

What is a Sourdough Starter?

Sourdough Starter is a mixture of flour and water that “hosts a blend of beneficial bacteria and wild yeasts,” according to The Perfect Loaf. Furthermore, maintaining the mixture with regular feedings helps to leaven (rise) and flavor the dough.

How to Feed and Maintain the Sourdough Starter

Feeding the mixture is part of keeping it alive and healthy. In order to maintain and feed the Starter, please follow the following steps –

1. First, make sure the Sourdough Starter is placed in a glass or ceramic bowl prior to feeding.
   • Note: I recommended that you place the Sourdough Starter into a clean bowl each week to prevent harmful bacteria, mold, etc. from developing.
2. Next, level 1 cup of Organic, Purpose Flour and place it into the bowl with the Starter.
3. Then, measure 1/2 cup of water and pour it into the bowl.
4. Next, use a Sourdough Whisk or fork and thoroughly mix the Starter, flour, and water until smooth.
5. Finally, cover the fed, Sourdough Starter with plastic wrap and place it in a warm area. (Note: if you choose to store your Sourdough Starter in a Mason Jar, do NOT seal it with the lid, or else it’ll explode…trust me).

How to Store the Sourdough Starter

It can be stored or kept in a couple of different ways depending on the needs you have as a Sourdough baker.

Store the Starter on the Counter

• First, if you bake Sourdough multiple times a week, it is best to store the Starter on the counter in a warm spot.
• Next, with storing it on the counter, you will need to “feed” it every day around the same time of day.
• Finally, prior to feeding the Starter, you will want to scrape off or Discard 1/4 cup of Starter and then “feed” it with flour and water. Discarding an old Starter and replenishing it with new “feed” helps it grow beneficial bacteria that level and flavor the dough.

Store the Starter in the Refrigerator

• First, if you bake Sourdough once a week or less, it is best to store it in the refrigerator.
• Next, with storing it in the refrigerator, you will need to “feed” it once a week.
• Finally, prior to feeding it, you will want to scrape off or discard 1/4 cup of Starter. Then, “feed” it with flour and water. Discarding prior to feeding helps it grow beneficial bacteria that level and flavor the dough.

Help! I Need a Sourdough Starter Now!

Although, sometimes we get a hankering for baking Sourdough. But, then we realize our Starter has not been fed! Finally, here is a secret for you – if you need it today, feed it, and then give it about 30 minutes prior to using it.

What Can I Do with the Sourdough Discard?

Did you know Sourdough Discard can be used in a variety of recipes?

• Sourdough Cheez-It Crackers
• Sourdough Discard Drop Biscuits
• Sourdough Discard Donuts
• Sourdough Granola

Recommended Products

How to Feed Your Sourdough Starter

Yield: 1+ Cup of Starter

Active Time: 5 minutes

Total Time: 5 minutes

Difficulty: Easy

Sourdough Starter is THE foundation of Sourdough recipes. So, how do you keep the starter alive? Look for these tips and tricks!

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Materials

• 1 c. Organic, All Purpose Flour
• 1/2 c. Warm Water

Tools

• Glass Mixing Bowl or Glass Jar
• Plastic Wrap
• Fork or Silicone Spatula

Instructions

1. First, make sure the Sourdough Starter is placed in a glass or ceramic bowl prior to feeding.
2. Next, level 1 cup of Organic, All Purpose Flour and place it into the bowl with the Starter.
3. Then, measure 1/2 cup of water and pour it into the bowl.
4. Next, use a Sourdough Whisk or fork and thoroughly mix the Starter, flour, and water until smooth.
5. Finally, cover the fed, Sourdough Starter with plastic wrap and place it in a warm area. (Note: if you choose to store your Sourdough Starter in a Mason Jar, do NOT seal it with the lid, or else it'll explode...trust me).

Notes

Store the Starter on the Counter

• First, if you bake Sourdough multiple times a week, it is best to store the Starter on the counter in a warm spot.
• Next, with storing it on the counter, you will need to "feed" it every day around the same time of day.
• Finally, prior to feeding the Starter, you will want to scrape off or Discard 1/4 cup of Starter and then "feed" it with flour and water. Discarding an old Starter and replenishing it with new "feed" helps it grow beneficial bacteria that level and flavor the dough.

Store the Starter in the Refrigerator

• First, if you bake Sourdough once a week or less, it is best to store it in the refrigerator.
• Next, with storing it in the refrigerator, you will need to "feed" it once a week.
• Finally, prior to feeding it, you will want to scrape off or discard 1/4 cup of Starter. Then, "feed" it with flour and water. Discarding prior to feeding helps it grow beneficial bacteria that level and flavor the dough.

Other Recommendations

• Change the bowl or jar that the Sourdough Starter grows in at least once a week. This will prevent other unwanted bacteria from developing.
• You want to keep at least 1/2 cup of Sourdough Starter at all times.
• You will want to discard 1/4 cup of Sourdough Starter prior to feeding and creating an Active Sourdough Starter. This discard can be used to bake with, too.