Sourdough Starter Feeding
Preserved cooking illustration

Sourdough Starter Feeding

Sourdough Starter Feeding

Sourdough Starter Feeding

If baking every day, it’s best to leave your starter at room temperature and feed it every 8-12 hours. If only baking once in a while, store it in the fridge and feed once per week.

INGREDIENTS

~1 tablespoon (15 grams) sourdough starter (compost the remainder)

~1/4 cup flour (40 grams) (whole wheat, rye, all-purpose or bread flour)

~3 tablespoons (40 grams) warm water (filtered or de-chlorinated)

Stir all ingredients together until a smooth batter is formed. Adjust your flour & water ratio, if necessary, to get the consistency of smooth peanut butter. Pour into a wide mouth jar and cover with a loose lid or muslin cloth secured with a rubber band to hold it in place.

If baking intermittently, leave the starter out at room temperature for an hour after feeding, then refrigerate. The *day before* you want to use the starter in a recipe, remove it from the fridge and feed it every 8-12 hours. This rejuvenates the culture from it’s cold slumber, and gets it healthy and active for leavening.

If desired, bulk up your starter by doubling or tripling the recipe ingredients for use in pancakes, english muffins, naan bread, focaccia and more!

Please use these recipes and information as guidance for your home fermenting endeavors. This is not medical advice nor should it replace the advice of a health care professional. Fermented foods often have a sour but clean aroma and flavor. Never consume anything that smells or tastes unpleasant. Preserved does not take responsibility for your own success and/or failures in fermentation. We have made our best effort to share up-to-date and safe techniques. However, the risks of cooking and fermenting are inherent. You are responsible for the results of your efforts and the safety of your own food in your particular location and kitchen. Thank you for your interest in preserving a closer connection to your food.