A sourdough starter is a living culture that needs feeding to keep it healthy and active. The feeding process can be as simple or involved as you want, but the most important thing is to feed your starter on a regular basis. Today, I will provide some of my BEST tips for feeding your sourdough starter to ensure that the bacteria are happy, healthy, and active!
You'll thank me later...
Do you LOVE sourdough bread? I know I do....
What you might not know is that sourdough bread is made from something called a sourdough starter - a mix of flour and water that's left to ferment. It can be used to make delicious artisan bread that might actually be easier to make than yeasted bread.
But sourdough takes time and a little bit of effort... so I wanted to give y'all some tips on caring for and maintaining your sourdough starter!
It will require some patience and dedication, but don't worry, I'll be there for you every step of the way! Trust me, once you have a healthy sourdough starter going, you'll never want store-bought bread again!
PS. Don't forget to check out my NEW Digital Sourdough Recipe Book.
Why Feeding Your Starter Matters:
Beginner bakers often don’t realize that you can’t just create a starter, leave it on the counter and expect it to work instantly- you have to feed it every time you want to make dough. This is referred to as “activating” your starter. Then, to keep it alive, you’ll need to maintain it with regular ongoing feedings - I recommend at least once a week.
Equipment Needed for Feeding Sourdough Starter:
Sourdough Starter
Jar with lid (you can find my favorites here)
Bread flour (all-purpose works too)
Room temp, filtered water (without chlorine!)
What is the Sourdough Starter Feeding Ratio?
Because we all have different quantities of sourdough starter, bakers feed their starters by ratio. The most common ratio is 1:1:1, example: 25g of sourdough starter in a jar. To feed it, you’ll add 25 g of flour + 25 g of water. This is referred to feeding with “equal parts by weight.”
I prefer using a 1:2:2 ratio, for example: 25g starter in a jar. To feed it, you'll add 50g flour + 50g water.
How To Feed Your Sourdough Starter (my preferred method):
Remove 25g of your starter from the fridge and place into a jar.
Add 50g of flour and 50g room temperature, filtered water.
Let rise at room temperature (loosely covered) ideally 75+ F, until bubbly, active and doubled in size (anywhere between 5-12 hrs. depending on temperature).
How to Store Sourdough Starter
Once you have a healthy starter, you’ll need to maintain it with regular feedings when not in use- otherwise your bread won’t rise! Your feeding maintenance routine is directly related to where it’s stored and how often you plan to bake.
Room Temperature: if you bake a few times a week, you can keep your starter at room temperature. You’ll need to feed it once a day, even when you're not using it. Storing at room temperature, especially if it’s warm, will make it ready to use faster.
In the Refrigerator: if you bake only once a week or once a month, store your starter in the fridge (this is what I do). Feed it once per week to maintain its health and strength. You do not need to bring it to room temperature first before feeding it; just remove it from the fridge, feed it and put it back! It's that simple. When ready to use, feed the cold starter at room temperature until it perks up! You can use warm water to help, or find a warm spot to put it - like in the oven with the light on (just don't turn the oven on!) Remember, the warmer it is, the faster it will rise!
Feeding Sourdough Starter FAQs:
Q: What if I don’t have a scale? Can I use measuring cups to feed my starter?
Yes. However, keep in mind that “equal parts by weight” does not translate into measuring cups - 1/4 cup flour does not weigh the same as 1/4 water. You can certainly use “equal measurements” if you’d like, but the texture will most likely cause your starter to be off. Adjust with more/less flour and water to achieve a thick, pancake batter-like consistency. I HIGHLY recommend a kitchen scale if possible, you can find very inexpensive scales on Amazon. (I got my first scale for 8.00).
Q: Do I have to feed my starter every time before using it to bake with?
Yes. You cannot bake with inactive starter. To activate your starter, feed it with fresh flour and water, and then wait for it to bubble and double in size.
Q: What if I forget to feed my starter?
It's okay. I promise, don't panic. We all forget at some point. You won't kill it. Just feed it once you remember, and continue to feed it until it becomes bubbly and active again. Starters are more resilient than you think!
Q: How long will it take for my starter to rise?
The activation process takes time. Plan on 2-12 hrs. depending on the temperature of your house and the strength of your starter. The warmer it is, the faster it will rise.
Q: Can you recommend a warm spot for my starter to rise?
I love putting mine on top of the refrigerator! But you can also place it in the microwave with the light on, or inside the oven (turned off) with the light on for 1-2 hours but not overnight- it will get too warm.
UPCOMING 2024 CLASSES:
This is the perfect idea if you still have a few people on your Christmas list - I love getting experiences as gifts! And, who wouldn't want to start the New Year learning how to make delicious homemade bread in 2024!?
MORE GIFT IDEAS:
You still have time to order a Sourdough Kit before Christmas! But hurry, these are selling fast!
If you don't want to commit to a Kit, you can also purchase my Dehydrated Sourdough Starter on its own.
Spreading love, one loaf at a time.
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