A healthy and active starter is the foundation for delicious sourdough bread. Learn how to feed and maintain sourdough starter the easy way, and the traditional method!
How I feed & maintain sourdough starter: No Discard Method
This is a fantastic method for maintaining a sourdough starter without discarding any! It's a great way to reduce waste and still keep your starter happy.
For those who prefer not to discard any starter, this method is a perfect option! Here's how it works:
Refrigerator Storage: If you don't use your sourdough starter daily, refrigerate your it for slow fermentation! Feed it before storing and again when bringing it to room temperature for use.
- Refrigerate Your Starter: Keep about 1 cup of your starter in a jar in the refrigerator whenever you're not actively using it for baking. If you don't use it for more than 1 week, feed it ½ cup water and ½ cup flour, and put it back in the fridge.
- Feeding When Needed: When you're ready to bake, take the starter out of the fridge.
- Feeding & Activating:
- Discard any visible hooch (the liquid that forms on top) or just stir it in.
- Feed your starter with a 1:1:1 ratio (1 cup starter, 1 cup flour, 1 cup water) by weight or volume (depending on your preference).
- Mix it well and let it sit at room temperature for a few hours, or overnight.
- Starter Ripeness: The starter is ready to use when it's bubbly and roughly doubled in size. This may take a bit longer than with a regularly fed starter, so be patient!
- After using starter, I like to make sure that I have at least ½ a cup of it in my jar before putting it back in the fridge. If you need to add more water and four, do so in equal amounts... Then, let it get bubbly on the counter, and then put it back in the fridge for next time!
Benefits of No-Discard Method:
This no discard methods reduces waste, because you aren't discarding any sourdough starter;) You just use it when you want to, and keep it in the fridge when you aren't using it.
This method takes less time compared to daily feeding routines;)
Even though it's so much less work, this still maintains a healthy starter... I've been doing it this way for almost 5 years now!
Things to Consider:
- Slower Activation: A refrigerated starter will take longer to become active than a room temperature one. Plan accordingly, you can always take it out and feed it the night before;)
- Starter Consistency: The consistency of your starter might be thicker due to cold storage. Adjust the water content slightly if needed when feeding.
By following these steps, you can maintain a healthy sourdough starter without discarding any of it. This method is perfect for busy bakers or those who only bake sourdough bread once a week.
How to Feed & Maintain Sourdough Starter - Traditional Method:
How often to feed your starter on the counter:
Daily Feeding: For a starter kept at room temperature (around 70-75°F or 21-24°C) and ready for baking within a day or two, daily feedings are ideal. Discard a portion and feed with fresh flour and water every 24 hours.
Twice-Daily Feeding: In warmer environments, or for faster fermentation, feed twice a day, about every 12 hours.
How much to feed your starter:
The most common feeding ratio is 1:2:2 (starter:flour:water) by weight. However, you can adjust this based on your needs:
- Slower Rise (1:4:3): Ideal for a daily feeding schedule where you want the starter to rise slowly over 12 hours.
- Faster Rise (1:1:1): Perfect if you plan to bake within a few hours and need the starter to activate quickly.
How to feed your starter:
Discard: Traditionally, before feeding, remove and discard a portion of your starter. This can help maintain a healthy balance of yeast and bacteria.
Refresh: Feed your starter by adding fresh flour and water to the remaining starter in your chosen ratio. (Faster Rise (1:1:1) or Slower Rise (1:4:3))
Mix Well: Use a spoon or rubber spatula to thoroughly combine the starter, flour, and water.
Store: Place your fed starter on the counter and cover it loosely (not airtight) to allow gases to escape.
What type of flour to use:
- Bread Flour: Provides good gluten structure for a strong starter.
- Whole Wheat Flour: Introduces additional nutrients for a more complex flavor;)
- A Mix: Many bakers use a blend of all-purpose and whole wheat flour. I go back and forth using both all purpose flour and whole wheat. It doesn't hurt to change it up now and then.
Maintain the right temperature:
- Room Temperature: When using your sourdough starter, keep at at room temperature, about 75 degrees F.
- Cooler Temperatures slow down fermentation. Keep your starter at a cool temperature in the fridge if you don't plan to bake for a few days;)
Tips
Be Patient: Building a strong starter takes time. Don't get discouraged if you don't see immediate results. keep going!
Consistent Feeding: Maintain a regular feeding schedule for optimal starter health.
Observe Your Starter: Look for signs of activity like bubbles and doubling in size. If your starter seems sluggish, give it a period of daily feedings to bring it back.
Don't Be Afraid to Experiment: Find the feeding routine and flour combination that works best for you.
Sourdough starter is actually pretty resilient. Don't be afraid of making mistakes. My daughter left her starter in the fridge without feeding it for a month..
By the time I realized it, the hooch on top was black. I just poured that off, scooped out a tablespoon of starter from the bottom of the jar. Fed it equal parts flour and water... And it came right back to life by the next day;)
Thanks for coming! Let me know what you think: