Sourdough Starter Care

配料

Starter

Flour

Water

备注

To feed starter, mix together equal parts by weight starter, flour, and water.

I like to do 75 grams of each which is a good amount to make 3 loaves of bread at a time.

Starter is very forgiving.

At room temperature, starter should be fed about every 24 hours for maintenance. At about 12 hours it peaks at the most bubbly and then starts to shrink back down. At 12 hours, the starter is considered “fed” after that it starts to calm down and get hungry again. After about 24hrs it is considered “unfed.”

Most recipes call for “fed” starter, but they are pretty interchangeable.

After feeding the starter, you can store it in the fridge for a long time. Ideally, you would feed it once a week, but I’ve gone months without problems. If it’s been neglected for a while, I set it on the counter and feed it every 12 hours a few times to get it nice and healthy again.

My routine is as follows:

Day 1, am:

1) Pull starter out of fridge and let warm up to room temperature for an hour or two (if possible, if I don’t have time, I skip the warm up)

2) scoop 125 grams of starter in a large bowl, mix in 125g water and 125g flour (this is creating a fed starter for 3x sourdough loaves, you now have 375g of fed starter in the dough bowl)

3) scoop remaining 75g starter into mason jar, stir in 75g water and 75g flour (this is feeding the mother starter). I let it get active for an hour or so on the counter and then store in fridge until the next week. (If you don’t have time, no biggie, it’s fine to just go straight into the fridge.)

Day 1, PM:

4) Add water, salt, and flour to the bowl of fed starter to create bread dough. Let ferment over night.

Day 2, AM:

5) shape and place into loaf pans. Let rise a few hours.

Day 2, early PM:

6) Bake