What To Know
- If your starter becomes overfed, you can correct it by feeding it less flour or by discarding some of the starter and replacing it with fresh flour and water.
- If your starter becomes underfed, you can correct it by feeding it more flour or by discarding some of the starter and replacing it with fresh flour and water.
- A good rule of thumb is to feed an active starter once or twice a day and an inactive starter once a week or less frequently.
Maintaining a healthy sourdough starter is crucial for successful sourdough baking. One of the most important aspects of starter care is feeding it regularly. But how much flour should you feed your starter? The answer depends on several factors, including the size of your starter, the desired consistency, and the ambient temperature.
Determining the Amount of Flour
Starter Size
The amount of flour you feed your starter should be proportional to its size. A general rule of thumb is to feed your starter an equal weight of flour and water. For example, if you have a 100-gram starter, you would feed it 100 grams of flour and 100 grams of water.
Desired Consistency
The consistency of your starter will also influence how much flour you should feed it. A thicker starter will require less flour than a thinner starter. If you want a thicker starter, use a smaller amount of water when feeding it. Conversely, if you want a thinner starter, use a larger amount of water.
Ambient Temperature
The ambient temperature will affect how quickly your starter consumes the food you give it. In warmer temperatures, your starter will be more active and will need to be fed more frequently. In cooler temperatures, your starter will be less active and will need to be fed less frequently.
Feeding Schedule
Once you have determined the amount of flour to feed your starter, you need to establish a feeding schedule. The frequency of feeding will depend on the factors discussed above.
Active Starters
If you are using your starter regularly, you will need to feed it more frequently. A good rule of thumb is to feed an active starter once or twice a day.
Inactive Starters
If you are not using your starter regularly, you can feed it less frequently. You can store an inactive starter in the refrigerator and feed it once a week or even less frequently.
How to Feed a Sourdough Starter
Feeding a sourdough starter is a simple process.
1. Remove the starter from the refrigerator (if applicable). If your starter has been stored in the refrigerator, remove it and allow it to come to room temperature before feeding it.
2. Discard half of the starter. Using a clean spoon, discard half of the starter. This will remove any excess bacteria or yeast that has accumulated.
3. Add flour and water. Add the desired amount of flour and water to the remaining starter. Stir until well combined.
4. Return the starter to the refrigerator (if applicable). If you are not using your starter regularly, return it to the refrigerator after feeding it.
Signs of an Overfed Starter
If you feed your starter too much flour, it may become overfed. Signs of an overfed starter include:
- A thick, doughy consistency
- A sour smell
- A lack of activity
If your starter becomes overfed, you can correct it by feeding it less flour or by discarding some of the starter and replacing it with fresh flour and water.
Signs of an Underfed Starter
If you feed your starter too little flour, it may become underfed. Signs of an underfed starter include:
- A thin, watery consistency
- A lack of activity
- A sweet smell
If your starter becomes underfed, you can correct it by feeding it more flour or by discarding some of the starter and replacing it with fresh flour and water.
Tips for Maintaining a Healthy Starter
Here are a few tips for maintaining a healthy sourdough starter:
- Use filtered or spring water.
- Use organic flour.
- Feed your starter regularly.
- Discard half of the starter before each feeding.
- Store your starter in a cool, dark place.
Questions We Hear a Lot
How often should I feed my sourdough starter?
The frequency of feeding will depend on the factors discussed above. A good rule of thumb is to feed an active starter once or twice a day and an inactive starter once a week or less frequently.
How much water should I add to my sourdough starter?
The amount of water you add will depend on the desired consistency of your starter. A general rule of thumb is to use an equal weight of flour and water.
What type of flour should I use to feed my sourdough starter?
You can use any type of flour to feed your sourdough starter, but whole wheat flour or rye flour is a good choice.
How long can I store my sourdough starter in the refrigerator?
You can store your sourdough starter in the refrigerator for up to 2 weeks. Be sure to feed it before using it.
How do I know if my sourdough starter is ready to use?
Your sourdough starter is ready to use when it is bubbly and active and has a slightly sour smell.
