Description
Learn how to properly feed your sourdough starter to keep it active and healthy for baking. This simple process involves mixing an equal weight of starter, water, and flour to produce approximately 300 grams of refreshed starter ready for baking or further feeding.
Ingredients
Scale
Ingredients
- 100 grams active sourdough starter (approximately 1/2 cup)
- 100 grams filtered water (approximately 1/2 cup), room temperature to lukewarm
- 100 grams all-purpose flour (approximately 1 scant cup)
Instructions
- Measure your ingredients: Accurately weigh 100 grams of your active sourdough starter and place it into a clean mixing bowl. Then weigh 100 grams of filtered water, preferably at room temperature or slightly lukewarm, to ensure optimal fermentation conditions.
- Add flour and mix: Add 100 grams of all-purpose flour to the starter and water mixture. Stir thoroughly until fully combined into a smooth, thick batter with no dry flour remaining. This balanced ratio helps feed the natural yeast and bacteria in your starter effectively.
Notes
- Use filtered water to avoid chlorine or other chemicals that may inhibit fermentation.
- Maintaining equal weights of starter, water, and flour ensures consistent feeding and predictable fermentation.
- If your kitchen is cold, lukewarm water can help activate the starter faster.
- Stir thoroughly to incorporate air and evenly distribute the flour and water to all microorganisms.
