It really depends on the recipe! This is what makes sourdough sour. If you don’t refrigerate your starter then you’re probably baking with it once or twice a week, you might feed it once or twice a day, and you probably feed it directly in the container. So tasty. 1) Keep your starter stiff: Traditionally, sourdough starter is kept as a batter. It’s survived nearly drying out and two cross-country flights. It arrived in a tiny jar from King Arthur Flour’s HQ in Vermont where they’ve been maintaining the same mother starter for over 100 years. Also when feeding the starter, try and be as consistent as possible. If you want to emphasize this flavour then use a starter that hasn't been fed in a while (a few days to a few weeks, depending on the environment you keep it in) and be sure not to add any ingredients that would neutralise the acid.

It should be bubbly and have risen at least a few inches above the initial mark. The bacterial culture hasn’t fully matured enough at that point to be able to handle three days at room temp. I just began to make my first starter and realized I will be going away for 3 days at day 6. Once you find a strain you like, starting a new colony takes time. This is what makes sourdough sour. Warmer temperatures make the yeast more active, and cooler temperatures slow them down. I called King Arthur Flour’s baker’s hotline, described my symptoms, and got a diagnosis: MOLD. Suggestions for what to do with discard starter?

here's one, where you just have some true starter shipped to you. Like I said, I usually do 4 oz of each flour*, water, and starter, but if you prefer to maintain a smaller amount of starter you could do 2 oz of each, and if you prefer to maintain a larger amount, or you want to gift some starter to a friend, you could do 5 or 6 oz of each.

(Or, you can just add 4.5 oz flour — as long as your flour to water ratio is equal, it’s okay if you have slightly less sourdough starter.) Most sourdough starter has a 100% hydration level, meaning it’s made up of a 1:1 ratio of flour to water. My starter was dead. You should hopefully see quite a difference. Use refrigerator starter or overnight starter? By feeding your starter in a clean bowl using a kitchen scale, you ensure that 1:1 ratio is balanced. Across 48 hours, discard half then feed it 30g of your chosen flour + 30g water, discarding & feeding each time, twice a day for the 2 days, leaving it covered on the counter for the whole time.

But the amount of flour and water can be greater than the amount of starter. If you’re planning on using it to make bread, feed it a few days in a row to make sure it’s nice and strong.

So a dough with 1000g flour and 500g water is a 50% hydration dough. Then add 4.5 oz flour. Just like hot weather favors salt rising dough yeasts, cool seems to favor sour dough ones. You can make bread with it in a few days but the colony will mature and develop with time - it will take months before you have something even approaching a mature culture and most of the time it will be many years before it reaches its full potential.

I may receive referral fees from products mentioned here, including as a participant in Amazon Associates and IndieBound’s affiliate program. .c_dVyWK3BXRxSN3ULLJ_t{border-radius:4px 4px 0 0;height:34px;left:0;position:absolute;right:0;top:0}._1OQL3FCA9BfgI57ghHHgV3{-ms-flex-align:center;align-items:center;display:-ms-flexbox;display:flex;-ms-flex-pack:start;justify-content:flex-start;margin-top:32px}._1OQL3FCA9BfgI57ghHHgV3 ._33jgwegeMTJ-FJaaHMeOjV{border-radius:9001px;height:32px;width:32px}._1OQL3FCA9BfgI57ghHHgV3 ._1wQQNkVR4qNpQCzA19X4B6{height:16px;margin-left:8px;width:200px}._39IvqNe6cqNVXcMFxFWFxx{display:-ms-flexbox;display:flex;margin:12px 0}._39IvqNe6cqNVXcMFxFWFxx ._29TSdL_ZMpyzfQ_bfdcBSc{-ms-flex:1;flex:1}._39IvqNe6cqNVXcMFxFWFxx .JEV9fXVlt_7DgH-zLepBH{height:18px;width:50px}._39IvqNe6cqNVXcMFxFWFxx ._3YCOmnWpGeRBW_Psd5WMPR{height:12px;margin-top:4px;width:60px}._2iO5zt81CSiYhWRF9WylyN{height:18px;margin-bottom:4px}._2iO5zt81CSiYhWRF9WylyN._2E9u5XvlGwlpnzki78vasG{width:230px}._2iO5zt81CSiYhWRF9WylyN.fDElwzn43eJToKzSCkejE{width:100%}._2iO5zt81CSiYhWRF9WylyN._2kNB7LAYYqYdyS85f8pqfi{width:250px}._2iO5zt81CSiYhWRF9WylyN._1XmngqAPKZO_1lDBwcQrR7{width:120px}._3XbVvl-zJDbcDeEdSgxV4_{border-radius:4px;height:32px;margin-top:16px;width:100%}._2hgXdc8jVQaXYAXvnqEyED{animation:_3XkHjK4wMgxtjzC1TvoXrb 1.5s ease infinite;background:linear-gradient(90deg,var(--newCommunityTheme-field),var(--newCommunityTheme-inactive),var(--newCommunityTheme-field));background-size:200%}._1KWSZXqSM_BLhBzkPyJFGR{background-color:var(--newCommunityTheme-widgetColors-sidebarWidgetBackgroundColor);border-radius:4px;padding:12px;position:relative;width:auto}

Letting your starter rest, covered, at room temp (around 70-75 degrees) for a few hours after feeding it gives the natural yeast the perfect environment in which to eat. there are many trade secrets. Combining the water and starter first helps loosen and dissolve the starter.

You can feed 1 oz of starter with 1 oz flour and 1 oz water. Sourdough starter and bread dough are similar in a lot of ways. Then, one day, when I went to feed it I noticed red dots had spread like an angry rash across its surface and up the walls of the crock.

If your options are a) start over b) try to put it on hold in the fridge or c) leave it at room temp, it can’t hurt to divide it in… Read more ». An easy way to gauge this is to mark the outside of the jar with a piece of tape, then feed the starter. i mean, look how complicated this can be. To maintain a 100% hydration starter you need to feed your starter equal parts flour and water.

If you aren't going to use it for awhile you can dry it and store it in the freezer.

Transfer the newly fed, happily bubbling starter to the clean crock. I’m not sure, tbh — I’ve never made a starter from scratch.

Note: Over-proofing or under-proofing your starter in no way harms it or kills it.

The best way to know if your starter is ready to use is that it’s doubled in size and is nice and bubbly throughout. Measuring flour volumetrically (cups, tsp, tbsp) is wildly imprecise. Developing, writing, and photographing recipes takes time. If you want to emphasize this flavour then use a starter that hasn't been fed in a while (a few days to a few weeks, depending on the environment you keep it … I made my sourdough starter at the beginning of the month (using just water, flour, yeast and a little sugar). What had gone wrong? And that can have a huge effect on the hydration level and health of your sourdough starter.

I just want to thank you for clarifying the whole discarding of some of the starter stuff. Then add 4.5 oz flour. No where had I seen/read a reason why you discard some of the starter. It’s also sign that your sourdough starter is hungry.

If you feed the starter less than equal amounts of flour and water by weight, that’s a very small meal and your starter won’t grow that much. My question is: how do I make a stronger flavored sourdough? So if you’d rather not let your discard starter go to waste, the number one best thing you can do with it… is use it! but there are cheats. Reader, I should’ve listened to that voice. I feed 1:1:1, 50g starter, ww flour and water, but see no real rise. I think the hydration matters more than the type of flour.

If you go a week or more between feedings and you open your container and see black/grey liquid collected on top of the starter, that is not mold. Don’t feed the cup you’re going to bake with at the time of baking. My fear is if you leave it out at room temp it’ll just get moldy. Most home cultures are relatively...limp: keeping one is like running a marathon and most people hit the wall and drop out long before they reach the finish line. When the fed starter is happily bubbling, then you can get rid of the discard and clean the container.

I had followed the instructions exactly, scooping out and “discarding” approximately half the sourdough starter at every feeding. It’s a naturally occurring alcohol called “hooch” that is produced by the fermentation process. My favorite sourdough bread recipe has you use… Read more », If I take a cup from my starter to bake with do I need to feed it at that time, If you take a cup out of your starter and you have less than a cup left, I would feed the remaining starter. i think using instant yeast is the wrong path, you need to harness wild stuffs. I think you have to make bread when the starter is more sour. But I was following the instructions! RIP! The starter will not dissolve entirely, it’s okay if some lumps remain. It just didn’t make sense to me! .LalRrQILNjt65y-p-QlWH{fill:var(--newRedditTheme-actionIcon);height:18px;width:18px}.LalRrQILNjt65y-p-QlWH rect{stroke:var(--newRedditTheme-metaText)}._3J2-xIxxxP9ISzeLWCOUVc{height:18px}.FyLpt0kIWG1bTDWZ8HIL1{margin-top:4px}._2ntJEAiwKXBGvxrJiqxx_2,._1SqBC7PQ5dMOdF0MhPIkA8{height:24px;vertical-align:middle;width:24px}._1SqBC7PQ5dMOdF0MhPIkA8{-ms-flex-align:center;align-items:center;display:-ms-inline-flexbox;display:inline-flex;-ms-flex-direction:row;flex-direction:row;-ms-flex-pack:center;justify-content:center}

So you can feed 25g of starter with 50g water + 50g flour.

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