Sourdough Starter - Care Guide
How To Care For Your Sourdough Starter
by Chef Dylan Watson
1:1:1 Ratio (preferred method for this particular starter from PREP)
This is the simplest feeding ratio, using equal weights of starter, flour, and water. It's ideal for daily baking and environments where fermentation occurs quickly. However, it requires more frequent feedings due to the rapid depletion of nutrients. For example, if your starter weighs 8oz, you would add 8oz water and 8oz of flour. Mix and store accordingly.
1:2:2 Ratio
Using 2 parts water and flour and 1 part starter, slows down fermentation slightly, extending the time between feedings. This ratio is beneficial for bakers who prefer a more flexible schedule or need to manage a larger quantity of starter. For example, if your starter weighs 8oz, you would add 16oz water and 16oz flour. Mix and store accordingly.
Did you refrigerate your starter ?
Using a sourdough starter that's been stored in the fridge is straightforward, but it requires a bit of attention to ensure it's active and ready for baking. Here's how to revive and use your refrigerated starter:
1. Assess the starter
Check For Hooch: If there's a layer of dark liquid on top, known as "hooch", it's harmless but indicates the starter is hungry. Pour it off or stir it in for a more sour taste in your bread.
Smell and Appearance: A healthy starter should have a pleasant, slightly tangy aroma. If it smells off or shows signs of mold, it's best to discard it and start new.
2. Revive your starter
Remove and Discard: Take the starter out of the fridge and discard what you are not using.
Feed The Starter: Weigh your starter and feed it using your preferred feeding ratio (listed above).
Let It Rest: Cover the jar loosely and let it sit at room temperature for about 2 hours. This allows the yeast to wake up and start feeding
3. Monitor and Feed
Observe Activity: After the initial feeding, you may need to feed the starter every 12 hours until it doubles or triples in volume within 6-8 hours.
Regular Feedings: Continue feeding with your preferred feeding ratio (listed above) until the starter is bubbly and active
4. Use or Store
Ready To Use: once the starter is active, you can use it in your sourdough recipes.
Return To Fridge: If you're not baking immediately, store back in the fridge and feed it weekly.
Tips:
I typically use bleached or unbleached bread flour or all purpose flour along with regular tap water, no need for filtered water.
Other flours like wheat or rye can also be used to feed your starter, they do require more water but result in a more sour tasting loaf.
I keep my starter in the fridge and take it out 3 days before I want to eat bread. The first day is for feeding my starter and making sure it's active and ready to use. The second day is for making the dough and refrigerating overnight to ferment and the third day is baking day!