Sourdough Starter

Starter at room temperature should be fed every 12-24 hours. When kept in the fridge, starter should be fed at least every 2 weeks.

When you want to use your starter, first make sure it is active. An active starter will be bubbly, and will rise noticeably during the feed period. You should bring your starter ‘back to life’ before using it by feeding it once or twice (depending on how long it has been since the last feed).

Feed:

Feed the whole jar the first time, for subsequent feeds, dump half the jar out first. You can use that in other recipes that call for sourdough discard. (This is just so that the starter isn't perpetually growing.) Ideally always keep 50-100g of your starter.

Add:

• 50g water

• 50g flour

Remove starter from fridge about an hour before adding water and flour into the jar.

Leave on counter for 12-24 hours.

At this point you can return the starter to the fridge, or proceed to making bread.