How to feed your sourdough starter

Here is an easy way to feed your sourdough starter and get it ready for bread mixing. Use 20 grams of old starer out of the fridge. Add 100 grams of a room temperature water and 100 grams of flour ( 50 organic white wheat + 50 whole wheat).

As you see, the ratio here is 1:5:5 (starter : water : flour), which is a good ratio if you bake once or twice a week and keep your starter in fridge. This ratio gives old starter a time to consume all nutrition and sugar from the new flour. The new starter called Leaven.

Due to the big ratio we have, leaven would not be sour or smell funky when it is done and ready for baking. At this stage, it is Mature Leaven. You could decrease or increase your ratio. If you bake on daily basis, then 1:2:2 is a good one to use. But if you bake once a month, then you would need to feed it twice before bake.

First feed would be 1:2:2 and second feed would be 1:5:5. You could be use bigger ration as 1:10:10 if you would bake many loafs or/and needs your starter to feed for a long time. Mix all ingredients very well and cover it. Let it set for 6 to 8 hours. It should double during time.

Pay attention to your starter development, if the ambient temperature is warmer/hotter than usual, your starter could be ready before 6 hours mark. My advice is, invest in a good quality flour, organic is a fantastic choice.

Happy Baking ;)