Here you will find our sourdough starter maintenance instructions. Please feel free to post pictures of your starter and any questions and comments you may have.
This starter has been fed twice daily using a 1:2:2 ratio of starter to water to flour, if you plan to bake regularly (at least weekly) we suggest maintaining this feeding schedule. If you will be baking intermittently (less than once weekly) you can store the starter in the refrigerator, take it out and start the normal feeding schedule at least 3 days before planning to bake.
To maintain your new starter please discard all but 1 tablespoon of starter. Add twice that amount in water and the same for flour (1 tablespoon starter, 2 tablespoons water, 2 tablespoons flour). We feed our starter twice daily at the same time in the morning and evening (7am/7pm). Your discard and carry over amounts will vary depending on your recipe. A food scale comes in vary handy for this task and baking in general.
We like to dissolve the tablespoon of starter in the water before adding the flour. This ensures a well mixed starter. We like to keep our starter fairly warm, generally between 70F-80F. The easiest way to do this is to warm the water before mixing it with the starter and flour then keep it in a warm place.
When preparing to bake, make sure to adjust your feeding amounts to build your starter to the proper amount you’ll need. Always remember to save at least a tablespoon to maintain your starter.