Video: Maintaining Starter

Watch: how to feed sourdough starter

How to feed your starter:

The starter is a living culture. It consists of wild yeast and different kinds of lactic bacteria. To be able to get good results and satisfaction from baking your own sourdough loaf it is important to take good care of your starter. It requires regular feeding, just like any live organism. This is an engine for your success.

In a baker’s world all the measurements are conducted in grams and kilograms. It is essential to have the scale in your working area that measures in grams/kilograms. Those are very common and can be found in any kitchen supply store, Amazon.com, etc.

type of flour to use:

Flour made of durum wheat varieties (grains which are hard by touch) has a light creamy shade and slightly grainy texture. Such flour forms the high-quality gluten, absorbs more moisture and requires a longer mixing process for the gluten to develop. It is also called STRONG and it is generally used for baking bread and puff products.

important numbers:

• Temperature: The optimal temperature is 75°F

• Amount of food (ratio): The optimal feeding ratio for my starter is 10gr of ripe starter/60gr of flour/60gr of water 

• Time between feedings (intervals): The feeding interval is 12 hours

FAQ:

Why is my starter not working?

There could be a few reasons. Starter activity depends on food provided (water and flour), temperature and frequency of feeding.