How to Feed Sourdough Starter
Wondering how to feed a sourdough starter? Here’s all you need to know about on feeding and maintaining sourdough starter, including how to tell if your sourdough starter is bad.
- Prep Time: 2 minutes
- Cook Time: 0 minutes
- Total Time: 2 minutes
- Yield: 130 grams starter (+ 20 for feeding) 1x
- Category: Bread
- Method: Stirred
- Cuisine: French
Ingredients
Scale
- 75 grams all-purpose flour
- 75 grams filtered water (room temperature)
Instructions
- At around 9:00 pm, take the active starter out of the refrigerator.
- Remove and throw away all but about 1 tablespoon (15 g) of the starter.
- Add equal parts of purified water and all purpose flour.
- Stir, cover, and leave out on a counter at room temperature overnight.
- The following morning when the starter is active and bubbly and about doubled in volume, use in bread or place it in the refrigerator. (We find that the starter takes about 12 hours in our home to double in size; timing in your home may vary slightly.) If you’re using the sourdough starter in bread, place any remaining starter that you didn’t use in the recipe in the refrigerator until the next feeding.
Notes
Note: You always want to leave about 20 grams of starter for your next feeding. Make sure to make enough starter for your recipe and some extra for the next batch of starter! If you’re using a different bread recipe that calls for more or less starter, you can add any amount of flour and water as long as the weights are the same.
Find it online: https://www.acouplecooks.com/how-to-feed-sourdough-starter/
