How to Feed a Sourdough Starter
How to feed a wild yeast sourdough starter for homemade bread
Ingredients
- 25 grams starter
- 50 grams unbleached all-purpose flour or bread flour (organic optional)
- 50 grams rye or whole wheat or any combination of flours that you have on hand (organic optional)
- 100 grams purified spring water
Instructions
- Every day, at the same time, pour off 2/3 of the culture, keeping only about 25g. (It’s a good idea to put the 25g seed culture into a clean jar to mix the next day’s batch. I rotate two jars back and forth every morning.)
- Mix together all-purpose flour, whole wheat flour and purified water. Mix well and cover. Try using a coffee filter secured with a re-used produce rubber band. This allows the live culture to continue gathering wild yeast from the air around you.
- If you forget to feed, don't worry. Just feed once you remember. Sourdough's are pretty resilient and will not "die" easily.
- If you don't want to feed daily, keep the sourdough starter in the fridge.