Sourdough starter prep for storage

• porcijos: 1
• aktyvus laikas: 5 minutes
• bendras laikas: 2 hours

Ingredientai

3g starter

15g flour, all-purpose

9g water

Nurodymai

Feed the healthy starter (recipe is 1:5:3).

Wait until a bit of activity shows (tiny bubbles / rising).

Stick into back of the fridge with loosely covered lid.

Pastabos

The storage profile that minimizes over‑acidification is:

• Stiff: ~50–60% hydration (stiff dough ball), not 100% liquid.

• High feed ratio: plenty of fresh flour vs. starter, 1:5:3 so acids are diluted and it takes longer to acidify.

• Store “young”: refrigerated before it ferments to its lowest pH. (Room temp, then into fridge just as it's starting to show activity)

• Cold: 3–4 °C (back of the fridge, not in the door).