Sourdough Recipe

Feeding Your Starter

Feeding your sourdough starter is an essential part of maintaining its health and activity. Just like parenting, there isn’t a one-size-fits-all approach, but here’s a reliable method to get you started:

Ingredients:

50g of starter
50g of all-purpose flour
50g of room temperature filtered water

Equipment:

A wide-mouth mason jar (at least 24oz)
Kitchen scale
Rubber band
Spatula

Instructions:

Combine the starter, flour, and water in the mason jar.
Lay the lid on top of the jar but do not tighten it. This allows the starter to breathe.
Place a rubber band around the jar at the top level of the starter. This will help you track its growth.
When the starter has at least doubled in size and has bubbles, it is ready to bake with.
After using the starter, you can store it in the refrigerator. Some people prefer to leave it out, but refrigeration slows down the fermentation process and reduces the frequency of feedings.