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Congratulations on your sourdough journey! Whether you've created your own starter from scratch, purchased one, or received a portion from a friend, keeping it healthy and thriving is essential. In this guide, we'll walk you through the steps to feed your sourdough starter, the tools you'll need, and how to handle sourdough discard.
Understanding Sourdough Starter
At its core, a sourdough starter is a living mixture of flour and water that cultivates natural yeast and beneficial bacteria. This dynamic culture is crucial for making a variety of delicious baked goods with that distinctive tangy flavor we love.
Equipment for Feeding Your Starter
Maintaining a sourdough starter might seem daunting, but it’s quite manageable with
the right tools:
A Suitable Jar: I recommend a glass jar with ample space for growth—like a 1-liter mason Jar. Ensure your container can accommodate the starter as it expands; a jar that’s too small will overflow.
Kitchen Scale: Accuracy is key. A digital kitchen scale is essential for measuring your starter and the flour and water you’ll add. This precision is crucial for consistent results.
Utensils: A good spatula, such as a GIR Skinny Spoonula, is perfect for mixing and transferring your starter. Choose what feels comfortable for you!
Optional Items:
Rubber Band: Use a rubber band to mark the level of your starter after feeding. This visual cue helps track its growth.
Plastic Wrap: Cover your jar loosely with plastic wrap to retain moisture while allowing air to circulate. Avoid sealing it tightly.
When to Feed Your Starter
Once established, the feeding schedule depends on how often you plan to use your starter:
Daily Use: If you bake frequently, keep your starter at room temperature and feed it daily.
Weekly Use: For occasional bakers, store your starter in the fridge. Feed it once a week to keep it active, though it can last up to two weeks without feeding.
How to Feed Your Sourdough Starter
Bring to Room Temperature: If your starter is in the fridge, let it sit at room temperature for about 2 hours before feeding.
Measure and Discard: For a typical feed, measure out 100g of your starter into a mixing bowl. Discard the remainder, or save it for delicious sourdough discard recipes (never pour it down the sink!).
Add Flour and Water: Add 100g of unbleached all-purpose flour and 100g of warm water. Mix until smooth.
Clean the Jar: It’s optional, but I recommend cleaning the jar to prevent hardened bits from building up.
Transfer and Cover: Pour the fed mixture back into the jar, place the rubber band at the new level, and loosely cover with plastic wrap.
Let It Rise: Allow the starter to sit at room temperature for about 2 hours to activate.
Insider Tip
Don’t stress too much about precise measurements! While consistency is important, slight variations won’t harm your starter. Just ensure your water is warm; this encourages activity.
Understanding Sourdough Discard
After each feeding, you’ll have leftover starter, known as discard. Here’s what you can do with it:
Discard It: This is the simplest option. Just compost or throw it away (avoid the sink!).
Bake with It: If you plan to bake the same day, keep the discard at room temperature until you’re ready.
Store It: Keep the discard in an airtight container in the fridge for up to 4 weeks for later baking adventures.
Make More Starter: Feed the discard to create a new starter or share some with a friend to start their own!
Things to Keep in Mind
Resilience: Sourdough starters are remarkably forgiving. Minor missteps won’t usually ruin them.
Temperature Matters: Starters thrive at around 70°F. If it’s cooler, activity slows down; if it’s too warm, you risk killing the yeast.
By following these simple steps, you’ll be well on your way to maintaining a vibrant sourdough starter that will yield delicious baked goods for years to come. Happy baking!
