Sourdough Starter

For the amount that I keep of starter now (about 1-2 quarts), I feed my sourdough starter with 1 heaping cup of flour and a scant cup of warm water. I like more flour-to-water ratio because within the time a starter can get runnier after the lactic acid bacteria forms from the fermentation (also known as Lactobacilli.)  However, once you receive the 16 oz of starter you’ll need to feed it with a heaping 1/2 cup of unbleached flour and a scant 1/2 cup of warm water. I do not use a scale because it leavens the whole lump of starter anyways.

So, for every cup of starter, you’ll want to feed it with a heaping 1/4 cup of flour and water, for every 16 oz 1/2 cup of flour and water, etc….

Lactic acid bacteria called Lactobacillus is usually the black film that forms on the top to protect the sourdough starter from spoiling. After a sourdough starter sits in the fridge this is common to occur and can be fixed by simply stirring it back into the starter before feeding. Some people like to drain it, but I always keep it.

Within time your starter can appear on the thinner side which is why I prefer the more flour ratio. However, equal amounts of flour and water can also be mixed in. I love that this sourdough starter requires no precise formulas, making it approachable to maintain.

Note: I typically use King Arthur unbleached flour for my feedings.

Wondering how often to feed sourdough starter? The sourdough starter should be fed every 2-3 weeks, even if you’re not planning to use it.   So, add your usual feeding amount to a cold starter straight from the fridge and give it a good stir. Place it back in the fridge if you will not be using it. This helps maintain a healthy and active sourdough starter.

When making discard-sourdough recipes, you can use a sourdough starter that has been refrigerated. However, if you have a sourdough starter that has been fed within the last 2-3 days it may just pass the float test and be ready to use without bringing to room temperature. I typically feed mine overnight for premium results.

Not sure if your starter is active? Drop a dollop of starter into a glass of cold water, if it floats to the top it is active and ready to be used in recipes.

To make a sourdough bread recipe using a homemade sourdough starter make this no-knead Artisan loaf!

1. In a medium bowl or food container, mix together unbleached flour and salt.
2. Dissolve the sourdough starter in warm water and stir into the flour mixture using a wooden spoon until combined.
3. Allow the dough to ferment for 3 hours at room temperature.
4. Form into a loaf over a well-floured surface. Then transfer to a piece of parchment paper and score. Place the loaf into a bowl while the dutch oven pre-heats in the oven.
5. Bake the loaf at 450°F covered for 30 minutes. Then bake an additional 15 minutes, uncovered.

Wondering what to do with Sourdough starter? You can make sourdough starter pancakes, waffles, crackers, crepes, biscuits, croissants, pizza dough, and so much more with a starter! Basically, anywhere where yeast or leavening is called for.

The best container for a sourdough Starter is something with a little room so the starter can grow. Preferably a plastic food container, because glass jars can accidentally break and ruin the entire starter.

A good sourdough starter container can also be a container from mayo dressing. Never fill a starter to the rim, always leave a few inches of space for extra growth.

To start a sourdough starter, make your own by combining equal amounts of flour and water until it passes the float test. This can take anywhere from 7-21 days. Stir together 1 cup of unbleached flour and warm water and continue to feed this every day the same way. When you think it’s active dollop a piece into a glass of cold water and if floats to the top it’s active.

I’ve mentioned before I like the more flour to water ratio so you can do that instead. This makes for a thicker starter as a starter is prone to thin out after lactic acid has developed (the bacteria that forms on the top.)

My starter isn’t rising? How to keep an active sourdough starter? Can all be commonly asked questions. If your starter smells like alcohol, it is long due for a feeding. It is important reviving the sourdough starter with feedings because then it’ll take time to rebuild it to the active state.

If for any reason you weren’t able to feed your starter within 3 weeks or more, then it will have to be revived with more than one feeding. Remove your starter from the fridge and feed it 1-2 times a day until it becomes active. This can take anywhere from 2-5 days. Black film is common in the sourdough starter that is Lactic acid bacteria called Lactobacillus and it can be stirred back into the starter before feeding. It eventually disappears after a good stir.

Wondering how to maintain? Maintenance on this sourdough starter is actually quite simple. Every time I’m planning to bake with a sourdough starter, I like to remove it from the fridge a day in advance and feed it. To ensure that my starter is fully active I like to feed it at least 2-3 times (once overnight, the next morning, and sometimes until the next day.)

I always bring it to room temperature before using it in recipes and it doesn’t bother me that much to have it hanging around on the countertop for a few days.

Besides activating it for recipes, you should always keep sourdough refrigerated until needed. Now if you were using a starter with potato flakes, yeast, wine, or grape juice, then the feedings may differ.

Sourdough is ready when it has been brought to room temperature with a feeding or two. Signs that the starter is active are when it foams and rises in size. Another way to test if your sourdough is active is to drop a dollop into cold water and if it floats to the top it is active.

I always use white unbleached flour for my feedings. My favorite kind is King Arthur Unbleached Special Patent flour. My sourdough starter has ever been so active using white unbleached flour, it just works fantastic. Some people prefer rye, wheat flour, and other bread flour, however, I’ve had the best results using white flour.