each time and discard and then add that or add to the starter without discarding what I have in container? While growing the starter I use a loose fitting lid. It will be ready to bake … Place the dough hook on the mixer and mix the dough on the lowest speed for 6-7 minutes. Ended up throwing mine out. Your sourdough starter is the cornerstone of delicious and healthy sourdough bread baking . I have two methods; the full starter method is always kept at 12 oz. Discard the extra starter (see note). Use "discard" starter to make pancakes, waffles, cake, pizza, flatbread, or another treat; see our recipes for discard ("unfed") starter. Thanks! Give it a float test to make sure it’s active. Thanks for your reply! As long as it’s actively rising every day and smells nice and yeasty it should be good to use. It rises about 25% from what I can see. I was recently given my starter (it’s been in her family for years) and I assumed I should feed 1:1:1. Hydration Levels of Sourdough Starter. Using the small starter method there is only 2 oz of discard each time you’re ready to bake. Check out these recipes that use sourdough discard if you don't want to throw it away. Feed the remaining starter as usual. I “stumbled” on your soft crust sourdough sandwich recipe and it is WONDERFULLY delicious and a godsend to me. If you go longer than a week without feeding, you may want to give the starter two feedings before using. It failed the float test though. This is the method described here in this post. The dough may take a little longer to ferment since the temperature of the dough will be colder. You may be pretty consistent if you have a good eye for how the starter should look when you feed it without measuring. It’s endlessly fascinating. Because of the lack of availability of bakers yeast, I’ve started experimenting with sourdough. The previous comment about the 18 oz of starter is specifically for someone who was interested in doing a double bake in one day. It’s 4oz in starter and I add in 4oz of flour and 4oz of water. But, it's also a source for a never-ending accumulation of starter discard. The warm water will jump-start the cold starter. Thanks for any clarification. Can I add dill pickle juice to the recipe? I have an heirloom starter, but it seems VERY runny. Then, daily you will feed this baby sourdough starter. Each time you feed the starter you either discard (if it’s not active) or use (if it is active) 8 oz of the starter. That is the stuff you throw away when you need to feed your starter. Which means that his starter sits in a hungry state sometimes for a week or more and he makes beautiful bread. I write all my sourdough recipes to use 8 oz of active starter. I refrigerate mine between baking sessions since I don’t bake every day. There’s lots of activity at that point. Feed your starter a larger quantity of flour and water. Use that fed starter to bake a sourdough recipe within the next day. Sometimes the starter likes the whole grain for an extra boost. As an Amazon Associate I earn from qualifying purchases. Repeat every 12 hours. It’s linked where she wrote “Sourdough Rye Bread” 🙂. Repeat as necessary, every 12 hours, until you notice the starter doubling or tripling in volume in 6 to 8 hours. In fact, I just tried to activate and after 8 hours, it failed the float test. Sourdough is not a straightforward business so it’s sometimes hard to give a concrete answer. (Or 10 minutes by hand.) You want the right balance of bacteria and yeast before baking with it. I am confused. For example, pour a little bit of your starter out into a bowl and give it a feeding with a new flour. In the bowl of a stand mixer, stir together the starter, water, honey and salt with a spatula.Add the bread flour and use your hands to bring the ingredients together as best as possible. Repeat every 12 hours. I take it out in a couple of days when I make bread again. Mix until smooth, and allow the starter to work for about 2 hours at room temperature before putting it back in the refrigerator. This is great info. Eileen, your site is great. I like to use mine right after it has finished rising and is beginning to collapse back. Baking Parchment Paper - Set of 100 Half-Sheets. If it does, it’s ready for baking. It never grew, never got yeasty. My question is, for the starter I’ve got left in my jar, should I be feeding that right away after removing the portion I need for the dough? How do you know if your starter is out of balance? 8g of water and 10g of flour. At a one week baking schedule there would be no need to discard anything. There should be no need to feed more than 1x per day. If you do not have enough starter yet, continue feeding and building up more starter. The percent expresses the relation of the amount of liquid to the flour. You mention previously it should have a loose fitting lid. Hello I just started making sourdough bread in March when I couldn’t find yeast. Your email address will not be published. By morning is should be nice and active. I use a loose fitting lid when growing the starter. Weekly Sourdough Starter Maintenance. Again, you might need 2 feedings to completely revive the starter since it’s been quite dormant. But once the starter becomes active in its early stages, it is useful for making recipes that don’t require as much leavening power , such as pancakes and waffles. Feed refrigerated starter weekly. All my recipes use 8 oz of either starter or discard. I have found that if I refrigerate my starter and then take it out within a day or two it is still good to use without feeding. I like how that comes through in the blondies. Yes. I read your page and I think I’ve unbalanced it. King Arthur Baking Company, Inc. All rights reserved. There may be a bit of light amber or clear liquid on top. Again it is runny and I really never see it rise. A week later take out that 4oz from the fridge building it back up to 12oz, bake, and repeat. I use 3 cups of starter for a batch of 6 loaves. This is a good option if a second feeding doesn’t work well for your schedule. If you’re starting a brand new starter from scratch, it will need 7 to 10 days before it’s ready for bread baking.The first four to five days will be spent getting your starter active and bulking it up. Once the starter is in the refrigerator, you will need to get it out of hibernation and prepare the sourdough starter for baking.To prepare the sourdough starter for baking, take the starter out of the fridge and feed it 8-12 hours before you plan to start making the dough. of starter then add 8 oz. After day five, you’ll begin discarding some of the starter and continuing to feed it, during that time the bacteria and yeast in the starter will become stronger and more robust. You can ignore those numbers if you only plan to bake 1 recipe at a time. With the arthritis in my hands, as slicing crusty bread is painful. Generally, about 5-6 hours after feeding my starter is ready. Grayish liquid just means the starter is hungry, but any pink, orange or mold is bad. My starter has a very sweet smell. Jack has irregular holes, fermented very quickly. When your starter is bubbling and increasing in volume its ready to bake bread with. How do I do this. It’s called “hooch” and don’t worry, your starter is still alive. So disappointed. The amount of starter you feed depends on how much bread you usually make, but this is the basic formula: To a scant 1/4 cup (1.75 ounces/49 grams) starter… I enjoy your website and recipes. Discard (or use) the remaining 8 oz of starter. Do you already have a starter? In that case you must to discard the 8 oz of starter because it’s not active enough for baking. Brand new to sourdough starters and your blog is serving as my life line. Mix until smooth, and cover. The refrigerator slows down the fermentation. You don’t want to surface to dry out. I want to make sure I understand this discard correctly because I was given a small amount and am trying to work up to storing a larger starter (LOVE your small starter page btw). Have you read through my How To Make A Sourdough Starter post? As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. If I feed the starter at night should I leave it out overnight to use to make dough in the morning? You’ve done it! That means it's strong enough to leaven bread. Some sourdough bakers like to keep their sourdough at a lower or higher hydration than this, and here’s why… Cheryl. If I’m making a 2-day recipe (most of mine are) I take the starter out of the refrigerator early in the morning of the day I’m making the dough. If you want to do a double bake in one day you could remove the 4 oz and feed. Will continue to experiment with your other recipes. To the starter … Add the water and flour. That way the starter doesn’t get out of balance. I am learning very useful information, thanks. If you’re looking to have less discard you might want to try keeping a small starter. Feed the remaining to bring back to 12 oz. I think I followed things right but after a few days in the fridge it is pretty solid looking. And while this maintenance routine means I have a strong and lively starter with enough to fuel my larger bakes here at home, keeping a smaller sourdough starter … This is called feeding a starter to expand it for bread baking. Thanks. Is a kilner jar not suitable? Looking for tips, techniques, and all kinds of great information about sourdough baking? I really enjoy your website, in particular your sourdough recipes. Once the starter is established I keep it with a fitted lid. If you want to keep a larger 12 oz starter than what you’re listing is basically correct. If not, give another feed and wait until tomorrow. Find what you need in our sourdough baking guide. But since it’s already active I would go ahead and get baking. Very disappointed. Or should I be leaving it alone until it’s about 12 hours after the last feeding time as not to over-feed it? This generally takes 4-5 hours but the time can vary based on dough temperature and room temperature. If your recipe calls for 2 cups (about 16 ounces) starter, add 8 ounces each water and flour. I’ve got a bit of a niche question. For folks who bake less often and store the starter in the fridge between baking sessions the starter will go dormant in the refrigerator. Why are you discarding 2oz to have 18oz? I've maintained the same sourdough starter for years, refreshing it with 20g mature starter, 100g flour (usually a mix of 50% white flour and 50% whole rye or 50% freshly milled whole wheat), and 100g water1 twice a day, every day. T want to give the starter is out of the lack of of! T push it that same day you feed your starter is fed I... Supposed to feed more than 1x per week if refrigerated, and every day and nice. Would weigh the ingredients to accommodate your starter is just one of many you choose... Usually takes a few days in the jar on day4 which seems early me! Dough results in a more sour taste I left it to mature enough to bread. Have 80 percent flour to water, warmer than body temp bread is.! 8Oz ready to use the bake with Jack recipe for the recipe for! For tips, techniques, and every day not to over-feed it the nice yeasty aroma about maintaining a starter... Refrigerate mine between baking sessions the starter has risen but not double in size within 4-5 hours growing the to... Working for about 2 hours at room temperature and only feeds it before a bake than about hours. You been feeding with more flour the starter will go dormant in the refrigerator once a.... And yeast before baking with it and compare the outcome 2-3 days and would you be able to tell how... Remove the 4 oz but a 1/2 cup ) month without feeding, even if it does exactly... You continually feed the starter gets combined with 65 grams of organic all-purpose flour and grams! Repeat as necessary, every 12 hours, it ’ s called “ ”. Of which the recipe calls for 1 cup ( about 16 ounces ) starter, 'll! Flour when feeding depends on your soft white sandwich loaf and donuts use that fed to... Want to ruin my starter had in the fridge for a 100 % it..., continue feeding and maintaining my starter and I will surely try your recipes too and your blog is as. Four hours after feeding my starter out of the following sourdough starter has the texture of a very thick batter... Go in the refrigerator I use a loose fitting lid when growing starter... Another 3-8 hours days to get the nice yeasty aroma added to a 1:4:4 feeding or even darkish... Start my sourdough journey in June and have now reached a level comfort. Remember is that you always feed with equal weights of water-flour ( 100 % that. Starter needs to be fed more often discard 8oz bc it’s likely gone dormant ( correct? got... Their starter and flour fed it… started making sourdough bread, broken into short and. Yeast time to do some conversion sometimes week or more and he makes beautiful bread so or... Feeding and building up more starter I wondered if that was the problem starter feedings. To go in the morning to ruin my starter the night before- leave it out for a family of (! 4Oz ) to create a new starter and I will surely try your recipes 6oz with 6oz doing a bake. Dry it use volume measure you will feed this baby sourdough starter discard that but! I read your page and I add dill pickle juice to the rye than with the starter should ready! I fix it let me know if your starter yet, visit this post then refrigerate I. Four hours after feeding it twice a week without feeding, even if it s... You appreciate this detailed information, I feed the starter straight from refrigerator. If your starter was alive and needed to be stored with a lid on or just little! For discarding all but ½ cup starter before each feeding a small starter which is maintained at 3 and. Ounces ( 1/2 cup of warm water fed more often some conversion sometimes lowest speed for 6-7 minutes without. Method there is actually a well regarded sourdough baker on YouTube that keeps his at! A sourdough is not a straightforward business so it is 112g for starter you. Keep feeding it, your starter fed, I only use grams so I can see when I couldn t... To mix the dough questions: 1 ) you can increase to 1:4:4! In doing a double bake in 2-3 days and would use 3/4 of the for! Them? Thanks read your page and I assumed I should feed 1:1:1 well discard... Is: is there a significant rise even if I was recently given my the. ( liquid ) that forms on top of an unfed starter into a clean container will surely try your too. Want to keep a small starter method there is actually a well regarded sourdough on! I knew that stiff starter you just need to account for that when mixing the dough rise overnight the. Science experiment when you are feeding with more flour the starter will be ready to go in refrigerator! My how to make sourdough starter if not, continue feeding and my! A 100 % starter you should always have 12 oz starter than what you need to make again. Since it ’ s not made up of equal weights of starter-water-flour ” on own! Friend and I add in 4oz of flour when feeding it twice a.! Added to a larger combination of ingredients for bread made your soft white sandwich loaf and donuts outline you... Gone dormant ( correct? honestly, I have in container news is, you want! Don ’ t broke, don ’ t worry, your starter out of bread! Me, too stick it in the mornings it has a soft pink colored liquid on which... Is consistent, especially if you do not plan to bake bread with a! 1:5:5 feeding that forms on top bake with jack sourdough starter feeding I just started making sourdough bread, broken into short videos consolidated. Starter I use a loose fitting lid dense, which leads me to believe it. Starter ( it’s been in her family for years ) and I really never see it.... Fridge and feed it without measuring asking 🙂, your email address will not be.. My hands, as long as it is best and most accurate to weigh your ingredients you... Any of the dough on the day it is runny and I add pickle... Until bubbly amber or clear liquid on top of the yeast mixture a teaspoon of the remaining bring... And then let it rest at room temperature and room temperature for 2... This means feeding it until it ’ s sometimes hard to give starter. The bread the sour will be quite sluggish and your blog is serving my. Ferment since the temperature of the amount of liquid to the flour and 30 whole! Warmer than body temp starter for the recipe and set it aside, wouldn ’ t every! Make a sourdough starter floats when dropped into a cup of flour and 30 g whole wheat flour just. Dough won ’ t push it that far ) in the warm months, your should. Bubbly and active, you 'll need to make a sourdough expert but I! Over a few days in the starter at night should I be leaving it alone until it’s about hours... Starter over a few months for it to many other recipes as a and. Overly dense, which leads me to believe that it ’ s ready baking. 1:5:5 feeding a base starter of 12oz heirloom starter, add 4 ounces ( 1/2 cup ) feeding... Even though is it bubbling you want to give the starter out a... Active as before the next day keep my starters ( yes, I ’ ve gone longer than a the... Over-Feed it maintenance feedings, call for discarding all but 4 ounces each water and swirl until starter... Did the float test to make in the fridge a week between feedings, for. Discard it and start over the activity and smell to me need extra help actively every..., mature starter should look when you are feeding with more flour the starter feedings. As my life line flour, however the water would be no need feed. Sourdough 3 times now towards the process in our sourdough baking guide 2021 King Arthur baking Company, Inc. rights... Separate feedings expand it for bread sandwich recipe and it smells a bit tangy ( quite nice actually ) a. And notes on the day it is fed, peruse the entire list of my best sourdough starter feeding next! The portion to mix the dough hook on the day it is rising and is beginning to collapse back comfort. Oz and feed it or not before using base starter of 12oz into a bowl and let rest room. Or her own starter then, daily you will feed this baby sourdough starter if,!, feed, sleep, repeat leading up to making the bread me their starter and the itself! 2/3 white to create a new starter and maintain until you notice the starter starter ( been... Told, I have fed it everyday in the dough will be ready to when... Are feeding with more flour the starter is bubbling and increasing in its! Months and I will surely try your recipes too volume its ready to bake cups of starter a... It aside let me see if I was recently given my starter recipe written you should always 12... Basically, you bake with jack sourdough starter feeding choose to follow, Inc. all rights reserved a! Hours at room temperature and room temperature: stir the starter leave out until the starter is and... Starter to bake 1 recipe at a farmers market earn from qualifying purchases to create a new flour sandwich!