Sourdough Starter Maintenance
Maintaining your sourdough starter involves regular feeding and proper storage to keep it active and healthy. Different cooks prefer different consistencies, so flour and water amounts may vary. A common starting point is 1 cup flour and ½ cup water. Regular feeding (at least weekly) is essential, and reviving a neglected starter is often possible with patience and feeding.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- sour dough starter
- Carbohydrate 95.3875 g
- Cholesterol 0 mg
- Fat 1.225 g
- Fiber 3.37500005960464 g
- Protein 12.9125 g
- Saturated Fat 0.19375 g
- Serving Size 1 1 Recipe (125g)
- Sodium 2.5 mg
- Sugar 92.0124999403954 g
- Trans Fat 0.40625 g
- Calories 455 calories
sourdough starter
Step-by-step
- Always cover proofing bowls with plastic wrap, poking holes for gas escape. If temperatures vary, wrap the bowl in a towel for even temperature.
- Monthly, remove refrigerated starters, warm them, feed them, and transfer to a clean container if needed. Before using, store a cup back in the refrigerator with a feeding.
- Replenish starter's food and water at least weekly, preferably after using it for baking.
- Blend any separated alcohol back into the starter. Measure out the recipe's required amount, replacing it with equal amounts of flour and water. Let it sit at room temperature for at least 12 hours or overnight.
- Even neglected starters can be revived with warmth and feeding.
- Feeding without Baking: Stir, discard 1 cup, and replenish with 1 cup water and 1 cup flour. Alternatively, share the discarded starter.
- Increasing Starter: Increase feeding amounts to increase the total starter quantity.
- Reviving a Neglected Starter: Feed a neglected starter (more than a week in the fridge) with ½ cup flour and ½ cup water twice daily for three days. Discard if mold or foul odor develops.
