05/22/2020
Taking care of sourdough starter
– Make dough with your starter 8 to 12 hours after you feed it. It needs times to digest before it can do the work you are asking of it.
– You need to feed your starter regularly to keep it from getting hungry. If it gets a layer of yellowish liquid on the top, it is telling you it is really hungry. Pour the liquid off (which is lactic acid and adds a sour tang taste – some people like this very strong taste) before you measure and feed the starter.
– Feeding by volume: Mix your starter well to remove all the air bubbles and then measure it. Feed your starter same volume of filtered (or other chlorine-free) water and just under twice as much unbleached flour. Bear in mind that this means it TRIPLES every time you feed it, so plan your baking in consequence or you will soon be overtaken. Remember that you have to stir it down (get rid of all the bubbles) before you measure and feed your starter.
Feeding by weight: Feed your starter its weight in filtered or other chlorine-free water and its weight in unbleached flour. Mix well. Remember that it TRIPLES every time your feed it, so plan carefully.
– When your starter is on the counter, you need to feed it at least every 12 hours. During warm weather, you may need to feed it as often as every 8 hours. Again, remember the tripling effect and plan your baking. Sometimes you may need to heartlessly throw out starter to keep the amount manageable. You can also make pancakes or flat bread or pizza with extra starter.
– When your starter is in the fridge, you need to feed it about every week.
– Store your starter in small, flat quantities in the freezer (in a baggie, for example) when you need a break! Wake it up with 3 feeding approx. 6-8 hrs apart hours and bake some more.
– If your starter dies, don’t feel guilty. Just message us on facebook and we will give you some more. You can also find more recipes on our page under Notes.
I will add these instructions and a template baking plan under Notes.
