How to Feed Your Sourdough Starter

Feeding your sourdough starter is a key part of maintaining its health and activity. Here’s a straightforward guide to help you through the process.

Storage and Feeding Frequency:

• Refrigeration: You don’t need to feed your starter daily if you store it in the refrigerator. Feeding it about once a week is sufficient, or whenever it starts to smell like acetone.

Feeding Your Sourdough Starter:

1. Preparation:

• Remove your starter from the refrigerator and let it come to room temperature.

2. Measure Ingredients:

• Mix equal parts water and flour. A good base is 25g of flour and 25g of water. If you plan to bake more that week, you can increase to 50g each or more. The important thing is to maintain equal weights of flour and water.

3. Mix Thoroughly:

• Stir the mixture until fully combined, ensuring there are no dry pockets of flour.

4. Allow for Expansion:

• Keep the lid of your container loose. The reaction between the flour, water, and the existing starter will produce gas, which needs room to escape. A tightly sealed container could explode.

5. Mark the Height:

• Use a dry-erase marker or a rubber band to mark the initial height of the starter in the container. This will help you gauge when the starter has nearly doubled in size, indicating it is ready.

6. Monitor the Reaction:

• The time it takes for your starter to double will vary based on room temperature. In a cooler environment, the process will take longer, while a warmer environment will speed it up.

• For a warmer environment, you can place the starter in the oven with just the light on. Be sure to leave a note on the oven to prevent anyone from preheating it with the starter inside.

Important Note:

• Hooch: If you notice a layer of liquid on top of your sourdough starter, known as "hooch," don't worry – it's a common occurrence and indicates that your starter needs to be fed. Hooch is an alcoholic byproduct that forms when the starter has been sitting too long without nourishment. 

  • Clear Hooch:

    • If the hooch is clear, you have two options:

      • Pour it Out: Simply pour off the liquid and proceed with feeding your starter.

      • Stir it In: If you choose to stir the hooch back into the starter, be aware that it may result in a slightly more sour flavor.

  • Dark of Discolored Hooch:

    • If the hooch is dark of discolored, it's best to pour it out. Dark hooch can indicate that your starter has been neglected for too long, and it's not worth the risk of compromising your bread's quality. 

• Discoloration: If your starter develops pink, orange, or any other unusual tints or streaks, it’s a sign that it has gone bad. Discard it immediately.