So you have a new sourdough starter. Congrats! Here’s our simple process for feeding it and keeping it alive
If you are keeping it on the counter for short term use, you’ll need to feed it at least daily. (Twice a day is best)
If you are not planning on using it for a while, just stick it in the fridge, and when you’re ready to use it again, start the feeding process from the top.
Right after you feed your levain, it starts its feeding cycle. At the height of its feeding cycle it will come to a point where It’s the most bubbly and has the most volume (somewhere between 6-12 hours).
It remains in that state for about an hour or two before the bubbles start to die down, and the feeding cycle starts to slow, at which point it’s not the best time to use it.
Bake with your levain when it’s at the height of its feeding cycle.
Steps for feeding
- Let your starter warm up to room temperature, about 65 to 70°
- Feed 1x - 2x / a day.
- Add 200g water, 200g flour, 40g levain to container and mix, discard the rest of the starter, or use elsewhere (maybe a discard recipe!).
- (The consistency of the starter should resemble that of a thick smoothie)
- Cover with a cloth and rubberband around the mouth of the container.
Happy Baking 👩🍳