sourdough starter guide

how to care for your starter + tips

supplies you’ll need:

• 1 quart-sized mason jar

• cling-wrap or a reusable shower-cap to cover your jar (you do not want it to be air-tight when fermenting)

• click here for additional sourdough supplies

ingredients you’ll need:

• 50g+ unbleached flour

• 50+ filtered water

STARTER CARE PLAN

1. When feeding your starter, you will use 50g unbleached flour + 50g filtered water to keep it alive or active.

2. If you notice you have a lot of starter, you can dump 1/2 of it into another container and stick it in the fridge. This then becomes your “discard” — you can use it for various recipes or re-activate it by feeding it like your “regular starter”.

3. On days when you plan to make a traditional loaf, I recommend feeding it 100g flour + 100g filtered water, so you don’t “run-out”. Remember: you always want to have at least 2 tbs of starter leftover so you can keep it active.

4. YOU DON’T NEED TO FEED YOUR STARTER DAILY — if you aren’t making a recipe that requires starter, stick it in the fridge. It will last in here for up to 7-days. When ready to use, take it out and feed it like normal.

5. What if I have too much starter in my jar? I’d recommend “discarding” half into another jar and placing it into the fridge, and then feeding your active starter.

6. How long will my starter last? Forever as long as you keep it active by feeding it, or storing it in the fridge for no longer than 7-days before you feed it again!

7. How long does starter take to double-in-size after feeding? This depends on how active your starter is; mine usual doubles in size after 4-hours. I would recommend putting a rubber band around the jar after feeding it, so you can track when it has doubled.

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