Caring for Sourdough Starter

Who loves Sourdough and needs help caring for the Sourdough Starter? Caring for Sourdough Starter requires maintaining a healthy environment for the wild yeast and bacteria to grow and give it its distinctive flavor. Below is a comprehensive guide on how to keep your Sourdough Starter happy and active.

Step One: Getting Started: Ingredients and Tools

Ingredients and Tools

1. First, to craft your own Sourdough Starter, you need two basic ingredients – flour and water.
   • Note: Although you can use unbleached all-purpose flour, other flour such as Sunrise Organic Milled, whole wheat, rye, high-protein, bread, milled, or a mix, are best!
2. Next, to cultivate and grow the Sourdough Starter, you’ll need a glass or plastic container with a loose-fitting lid (or plastic wrap).
3. Then, you’ll need a Dough Whisk or wooden spoon.
4. Next, a digital scale for accuracy is always helpful.
5. Finally, a rubber band or permanent marker-drawn line on the container helps to measure the Starter‘s growth.

Step Two: Feeding the Starter

Frequency and Ratio

1. First, feed the Starter once every 12 to 24 hours at room temperature.
   • Note: If you store the Sourdough Starter in the refrigerator, feed it once a week. (You’ll want to let the Starter warm to room temperature before feeding it).
2. To feed your Sourdough Starter (to make it active), you’ll want to follow a common feeding ratio of 1:1 (Starter: flour) or 1:2:1 (Starter: flour).
   • Note: For the 1:1 ratio (Starter: flour), you would feed 75g (1/2 c. of Starter) with 75g (1/2 c.) of warm water and 75g (1/2 c.) of flour.
   • Note: For the 1:2:1 ratio (Starter: flour), you would 150g (1 c. of Starter) with 75g (1/2 c.) of warm water and 150g (1 c.) of flour.

The Process Methods

Method One

I typically use this method if I’m feeding my Sourdough Starter once a week and storing it in the refrigerator. If it has been in the refrigerator, I wait until it warms to room temperature before feeding it.

1. Discard: Remove half of your Starter before feeding.
   • Note: This keeps the acidity in check and ensures there’s enough food for the yeast.
2. Feed: Either add equal parts flour and warm water by following the 1:1 ratio (above) or add slightly more flour and warm water by following the 1:2:1 ratio (above). Use a Dutch Whisk or wooden spoon and mix well.
   • Note: It should look somewhat like the consistency of a thick pancake batter.
3. Rest: Let it sit at room temperature until it bubbles and rises, usually doubling in size in 4-6 hours.
   • Note: The doubling in size is very dependent on the outdoor and indoor temperatures and humidity. Therefore, this may differ by area. You can determine if your Starter has doubled in size by placing a rubber band on the outside of the glass jar or drawing a line on the bowl once you feed it. This will help you clearly visualize (see) how your Starter has grown since it was fed.

Method Two

I typically use method two, if I’m feeding my Sourdough Starter daily and it is resting on the counter, at room temperature.

1. Feed: Either add equal parts flour and warm water by following the 1:1 ratio (above) or add slightly more flour and warm water by following the 1:2:1 ratio (above). Use a Dutch Whisk or wooden spoon and mix well.
   • Note: It should look somewhat like the consistency of a thick pancake batter.
2. Rest: Let it sit at room temperature until it bubbles and rises, usually doubling in size in 4-6 hours.
   • Note: The doubling in size is very dependent on the outdoor and indoor temperatures and humidity. Therefore, this may differ by area. You can determine if your Starter has doubled in size by placing a rubber band on the outside of the glass jar or drawing a line on the bowl once you feed it. This will help you clearly visualize (see) how your Starter has grown since it was fed.

Third Step: Storing Your Starter

Room Temperature

• If you bake frequently (several times a week), keep it at room temperature and feed it daily.

Refrigerator

• For less frequent baking, store your Starter in the fridge and feed it weekly.
  • Note: Bring it to room temperature and feed it at least once or a couple of times before using it in a recipe.
    • Note: If the Sourdough Starter has been in the refrigerator for more than 2 weeks, I would recommend feeding it twice before using it in a recipe.

Fourth Step: Signs of a Healthy Starter

Bubbles

• A healthy Starter will be bubbly and have a pleasant, slightly tangy smell.

Growth

• It should double in size within 4-6 hours of feeding.
  • Note: If it does not double or seems flat, discard 1/4 c. of Starter and refeed according to the ratio you’re following (above).

Consistency

• The Starter should be thick and pancake batter-like after feeding.
  • Note: Adjust the flour if it’s too runny or the water if it’s too stiff.

Fifth Step: Troubleshooting

What’s Hooch?

• Hooch is a layer of liquid on top, but what does it mean? It means your Starter is hungry. So, pour off or discard the hooch and feed it.

Lack of Activity

1. What if my Starter isn’t bubbling or rising?
   • If your Starter isn’t bubbling or rising, try feeding it more often, using warmer water, or switching to a higher protein flour such as Bread flour, for a few feedings.
2. I think I see mold…do I need to throw it out?

• If you see mold (fuzzy, colored spots), discard the Starter and start over.

Sixth Step: Reviving a Neglected Starter

• If your Starter has been neglected (it’s okay, it happens to the best of us), you can often revive it by discarding most of it and feeding it with fresh flour and water.
  • Note: It may take a few days of regular feeding to return to full strength.

Seventh Step: Using Your Starter in Baking

• Always feed your Sourdough Starter before using it in a recipe.
  • Note: I will also feed my Starter after I remove some to use in a recipe (or two).
  • For best results, use the Starter when it’s at its peak activity—usually when it has doubled in size and bubbly.

By consistently feeding and paying attention to your Starter‘s needs, it gives you a healthy Sourdough Starter ready to use in all of your Sourdough baking adventures!