Once you create a sourdough starter it’s important to learn how to maintain it. Properly Feeding sourdough starter for baking bread will give you the best baking results.
Sourdough recipes with starter need a properly balanced mature starter to give best rise and fermentation.
Read our post on how to make a sourdough starter to learn how to build your own sourdough starter. Read on to learn how to take care of it.
As you can see in our sourdough bread recipe tutorial. A lot of time is invested in a delicious loaf of sourdough. They are easy to make but can take days of fermenting.
Two ingredients are essential for a successful sourdough bread. A good high protein flour and an active well balanced starter.
Good Sourdough Bakes:
The breads pictured above are all made with balanced sourdough starter. The recipe method is the no knead stretch and fold method baked in a dutch oven.
For the best oven spring and fermentation you need a good recipe and a good starter.
Attaining a Good Starter:
Starting a sourdough starter is a lengthy process outside the scope of this post.
Our Baker Friend Sasha Hunter occasionally contributes sourdough bread recipes to this blog for us.
If you are wanting to buy your sourdough starter rather than make it from scratch (which can takes weeks). Message Sasha. She sells her starter all over the country.
How Often to feed Sourdough Starter:
In this post We explore maintaining and preparing your MATURE starter for the best results in sourdough bread baking.
Making sourdough bread from starter begins by properly maintaining your sourdough starter. An active balanced starter is essential to a good bake.
I store my starter in the refrigerator in a wide mouth glass jar covered in plastic.
I feed it once a week. This is a common feeding schedule to keep starter in the recently fed state. This is the most versatile state.
It is easy to balance or feed the starter for baking or use it straight from the fridge when it is recently fed and that’s what the recipe needs.
If you keep your starter out on the counter at warm temperatures you will need to feed it every day or so to keep it recently fed.
- The starter will ‘eat’ or digest and ferment at a faster rate if it is at room temperature.
- Refrigerator temperatures will slow down the fermentation process. That’s why I do the fridge store.
- You can feed your starter any way you like if you are just trying to keep it alive.
- I mix my starter into a thick paste and store my sourdough starter jar (I use a mason jar with plastic wrap on top so it can breathe) in the fridge.
- Starter is a mix of flour and water. Once it ferments it becomes its own independent ingredient. Sourdough starter.
- Sourdough starter is a dynamic living ingredient in your sourdough recipes. You can do so much with your sourdough starter depending on well fed it is.
How fed is fed?
Sourdough starter can be described as in all these states at various times:
- active and ready to bake once balanced as we are working toward here.
- Starved-hasn’t been fed in months (it’s not dead you can most likely save it)
- Recently fed– within the last week. Many recipe use starter in this state.
- unfed-hasn’t been feed in more than a week. You may see hooch starting to form on top.
When you feed your sourdough starter for a recipe you will have some left. The remaining starter is called sourdough discard.
Sourdough recipes call for starter in various states of feeding. The recipe will usually state what stage of feeding is required.
You can either throw out (discard) the excess starter or you can make an endless amount of delicious recipes with that leftover fed, recently fed or unfed discard.
What is Hooch?
- If I starve my starter (leave it alone for several weeks) I’ll eventually see my sourdough starter separating. A grey liquid forms on top called sourdough starter hooch.
- Hooch is not bad for you. It does make sourdough starter smell like alcohol. Hooch provides a more sour flavor in your sourdough loaves.
- I occasionally starve and stir in the hooch for a more rustic flavored loaf. The alcohol smell will bake off and digest as you feed the starter in balance.
- Black or PINK are not good colors for your starter. This is NOT hooch. If you see these colors you have bacteria you don’t want growing in there.
- If it is only a small amount you may be able to scoop out a small bit of good starter under the top layer of icky.
- Then feed the reserved starter in a new clean jar. Throw out the contaminated starter. OR just throw it all out. Up to you.
When is your starter well and truly dead? Only you can determine that. We have revived a starter recently that had been stuck in the back of Kayti’s fridge for eight MONTHS.
She fed it twice and made a lovely loaf of bread the next day. There was still live sourdough in that jar and it came roaring back as soon as it was fed.
How to balance your Sourdough starter for baking bread:
Once you want to bake bread your starter MUST be in balance. What do I mean by that?
Your starter will digest optimally and ferment well when it is in a ratio of 1:1:1 flour, warm water and starter.
Use a digital scale to weigh the ingredients. Volume measurements will NOT give you proper results.
Now stir your ingredients together into a paste. in 8 to 12 hours the starter should double in size and float in water. Ready to bake!
There are exceptions but as a general rule this simple ratio is all you need to balance your starter and prepare it for bread baking.
Flours for feeding sourdough starter:
You can keep sourdough starter alive with almost any flour with gluten and enzymes in it. Here are some to take note of.
- Rye-has amylase and rich nutrients that will boost your starter and get it active more quickly. However, This is a low gluten flour. Use a mix of rye and wheat for best rise and balance.
- Whole wheat flours- also full of enzymatic action. Feed your starter with whole wheat for a quick boost of a lazy starter.
- bread flours– very good choice for feeding a starter.
- Unbleached all purpose flour-will feed your starter. But don’t bake breads with low protein flours.
There are many more grain flours that can be used in your starter recipe. These are just the most common.
What flours do you use in your baking? Which flours do you use to feed your sourdough starter?
Your Printable Recipe Card:
If you print the recipe out the pictures will not print. This is to save you paper and ink.
Below the recipe notes is a video demonstrating the recipe. Please let us know if you have further questions. We are here to help.
Sourdough recipes with starter need a properly balanced starter to give best rise and fermentation. Here is how you prepare a balanced starter for baking bread.
- 100 grams sourdough starter-fed in the past week
- 100 grams flour
- 100 grams warm water
- For quickest results your ingredients should be at room temperature.
- Set a medium bowl or quart container on a digital scale
- Pour in the water, starter and flour.
- Mix into a paste.
- Let sit covered until it is doubled in size. This will take 8 to 12 hours
- Do the float test. Ready to bake when it floats.
- If you do the feeding and it does not float feed the starter again and wait a few hours.
This is a tried and true recipe for balancing your starter for bread baking.
However, The important thing is NOT the absolute numbers of grams for each ingredient. The important thing is the RATIO of 1:1:1. You can halve this recipe or double it. but keep all the ingredients in proportion to each other for best results.
Amount Per Serving Calories 23Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 5gFiber 0gSugar 0gProtein 1g
This amount of sourdough starter is used to make two 1000 gram loaves of bread. About 24 slices of bread.