Servings: 150 grams of fed starter
Equipment
- Wide-mouth glass jar (32 oz)
Ingredients
- 50 g active sourdough starter
- 50 g bread flour unbleached
- 50 g filtered water
Instructions
Discard
- Weigh the jar with the starter in it and discard down to 50 g. Save the discard in a separate jar in the fridge if you want to use it.
Feed
- 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 and rest the lid on loosely.
Rise
- Leave in a warm spot for 4-8 hours, until the starter has doubled and the domed surface just begins to flatten. That is peak.
Use or store
- Use it at peak, feed again, or refrigerate it until the next weekly feed.
Notes
- Feeding schedule: once a day on the counter, twice a day at 78°F and above, once a week in the fridge.
- Ratios: 1:1:1 standard, 1:2:2 for a longer gap, 1:5:5 overnight. The first number is starter, then flour, then water, all by weight.
- To wake a fridge starter for baking, feed twice at 1:1:1, 8-12 hours apart, starting the day before you bake.
- Keep a 20 g starter fed at 1:1:1 for 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
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