Feeding Sourdough Starter
After you have made your sourdough starter, you will need to feed and maintain your starter so you can bake amazing bread!
Servings: 1 feeding
- 60 grams unbleached all-purpose flour (or I use 1/2 whole wheat flour and 1/2 AP flour)
- 60 grams water filtered or bottled water is best
Maintaining Your Sourdough Starter At Room Temperature
Start by stirring your starter and discard all but 4 ounces (about 1/2 cup, 113 g).
Add flour and water
Mix until smooth and cover. Do two feedings a day, 12 hours apart.
Maintaining Your Sourdough Starter In The Fridge
Stir your starter and discard all but about 4 ounces (113 g, 1/2 cup).
Add fresh flour and water. Stir until smooth.
Allow your starter to sit at room temperature for a few hours to make sure it's bubbly. This gives the yeast a chance to become active and start feeding. Once it has rested for 2-4 hours and you see signs of life you can pop it back in the fridge.
Repeat once a week.
If you are feeding and maintaining your starter in the fridge and want to bake with it, you will need to remove the starter about 2 days before you want to bake bread.
You will need to do two feedings a day until it's active and ready to use. Here is the schedule I use from The Artisan Sourdough Made Simple cookbook
Thursday night: Remove Starter from Fridge and Feed
Friday: Feed twice (once in the morning, and one at night)
Saturday morning: Feed again
Saturday evening: Remove the amount of starter I need to make my dough. Feed my starter again, and pop back in the fridge until next week.
Sunday morning: Finish and bake my bread!
Calories: 218kcal | Carbohydrates: 46g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 64mg | Fiber: 2g | Sugar: 1g | Calcium: 11mg | Iron: 3mg