Servings: 150 grams of fed starter
Equipment
- Digital kitchen scale
- Wide-mouth glass jar (32 oz)
- Silicone spatula
Ingredients
- 50 g active sourdough starter
- 50 g bread flour unbleached
- 50 g filtered water
Instructions
- Weigh the jar with the starter in it and discard down to 50 g, saving the discard in a separate jar in the fridge if you want to use it.
- Add 50 g bread flour and 50 g filtered water. Stir until no dry flour remains and scrape down the sides.
- Mark the level with a rubber band. Rest the lid on loosely.
- Leave in a warm spot. The starter is at peak when it has doubled and the domed surface just begins to flatten, usually 4 to 8 hours.
- Use it at peak, or feed again, or refrigerate it for the week.
Notes
- Feeding schedule: once daily on the counter, twice daily above 78°F, once weekly in the fridge.
- Ratios: 1:1:1 standard, 1:2:2 for a longer gap, 1:5:5 overnight. First number is starter, then flour, then water, all by weight.
- To wake a fridge starter for baking, feed twice at 1:1:1, 8 to 12 hours apart, starting the day before you bake.
- Keep a 20 g starter fed at 1:1:1 if you want much less discard.
- Dark liquid on top means hungry, not spoiled. Fuzzy growth or pink or orange color means start over.
Nutrition
Calories: 2kcal | Carbohydrates: 0.3g | Protein: 0.05g | Fat: 0.01g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.002g | Sodium: 0.03mg | Potassium: 0.3mg | Fiber: 0.01g | Sugar: 0.001g | Vitamin A: 0.01IU | Calcium: 0.1mg | Iron: 0.003mg
Tried this recipe? Share it Today!Mention @wholesomefamilymeals or tag #wholesomefamilymeals!