Sourdough Starter Info

 

Rehydrating sourdough starter

Supplies:

Bread flour

Warm filtered water (free of chlorine)

Glass jar and lid - start with a pint size jar but move to quart size once starter is larger in volume

Kitchen scale to measure in grams

 

Goal: Thick gooey starter

Ideal temp: 70 to 75 degrees

**Always discard starter in the garbage not in sink (or see ‘What to do with discard portion’). Sourdough starter can clog sink and cause damage.

 

Morning 1:

20g starter (entire package of Alice) + 50g warm filtered water 

Stir infrequently until dissolved about 3 hours

Then add 50g flour and stir

Cover lightly with lid. Does not need to be airtight just prevent starter from drying out. I usually just set lid on top of jar without screwing it on. 

 

Evening 1:

Mixture will most likely be super dry you can spray with filtered water if too difficult to work with but not necessary

Add 50g water + 50g flour, stir

 

Morning 2:

Discard all but 50g starter

Feed 50g flour + 50g water, stir

 

Evening 2: 

Move to larger jar - quart size or bigger. You will now be keeping a larger volume

Add 50g flour + 50g water , stir

 

At this point you should start to see bubbles - you can mark the outside of your jar with a rubber band or dry erase marker to see how much it grows.

When the starter is active and ready to bake with it will double in size in about 4 hours.

It is at “peak activity” when it doubles in size and stays elevated





Sourdough starter maintenance

If stored at room temperature it should be fed daily.

You can keep your sourdough starter in the refrigerator and feed it just once a week or when preparing to bake.

 

Take the starter out of the fridge and allow it to warm up before feeding. The night before would be perfect. 

In the morning discard a portion - keep 100g starter

Feed 100g flour and 100g water.

 

You can decide how much starter you want to maintain based on your needs but it should always be equal parts starter, flour and water.