How to Feed Sourdough Starter

Name: How to Feed Sourdough Starter
Prep time: 5 min
Total time: 5 min
Yield: 1 porsi
Cuisine: Indonesian
Ingredients: 100 grams active sourdough starter ((1/2 cup)); 100 grams filtered water ((1/2 cup) room temperature to lukewarm (see note 1)); 100 grams all-purpose flour ((1 scant cup) (see note 2))

You'll love this easy recipe on how to feed sourdough starter because it's tailored to your schedule and baking needs. Before you begin, determine how often you want to bake with your sourdough starter. For frequent bakers (every day or every other day), store your starter on the counter a

⏱️ 5 min 🔪 Prep: 5 min 📊 Easy ⭐ 5.0 (17) 👁️ 1 views

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Foto: Natasha's Kitchen

Ingredients

1 servings

100 grams active sourdough starter ((1/2 cup))
100 grams filtered water ((1/2 cup) room temperature to lukewarm (see note 1))
100 grams all-purpose flour ((1 scant cup) (see note 2))

Steps

Bring Starter to Room Temperature: If your starter is refrigerated, remove it from the refrigerator a few hours or the night before to come to room temperature. If your starter is at room temperature, you’ll want to feed it daily or at least every other day to keep it bubbly and happy.
Feed the Starter: Using a kitchen scale to weigh in grams, discard all but 100 grams of your starter in your glass jar. Add 100 grams flour and 100 grams water and stir thoroughly with a silicone spatula to combine (see note 3)
Let it Rise: Scrape down the sides of the jar, cover with a loose-fitting lid, place a rubber band on the jar to track how far the starter has risen, and let it grow at room temperature (70-75 ̊F). Once it has at least doubled in volume (4-6 hours - see note 4), it is considered 'active sourdough starter' and you can use it to make sourdough recipes. Once it falls and is no longer active, you can repeat the feeding process in step 2.
To Refrigerate the starter: Once you have used the amount of active sourdough starter needed for your recipe, feed the starter again using the same proportions as in step 2 above. Optional: Let it sit at room temperature for 1 hours to jump-start the process then refrigerate. Feed weekly to keep it alive -(see note 5).