caring for your sourdougH starter
WHAT YOU NEED:
• kitchen scale
• small spatula or utensil
• filtered, room temperature water
• all purpose or bread flour (I use King Arthur bread flour)
DIRECTIONS:
you will be receiving an active starter that will be ready to feed the evening you get it. place in fridge upon receiving it if you do not plan to feed it that evening. it will need to be fed within a week if kept in fridge.
take 20 grams of starter and move to larger container so it will have room to rise.
add 60 grams of water and 60 grams of flour and stir well. close lid loosely. set in warm place in your kitchen. if your kitchen is under 70 degrees, you can set the starter in your oven with the light on & door cracked.
wait! depending on the time of year and temperature of your kitchen, your starter may start producing bubbles and rising after about 4 hours (but it may take 8+)
once it’s very bubbly and has at least doubled (or tripled) in size, discard enough of the starter to leave you with 20 grams and feed the remaining starter 50 grams each of water and flour
when your starter is able to double or triple in size & is very bubbly throughout & on top, it is ready to use! Be sure to use at its peak & not after it has fallen.
starter may be kept in refrigerator between bakes. feed every week equal parts water and flour to keep it alive. for example: if you have 40 grams of starter, feed it 40 grams each of water and flour (1:1:1 ratio). when ready to bake again, take out to room temp and allow at least 2 feeds before using to bake