Preserving the Heart of your Starter

Storage: Once your starter is established, you’ll feed it either once a day if left on the counter or once a week if stored in the fridge.

Feeding: Most people feed with a ratio of 1:1:1. This mean, measure equals parts of starter, water and flour For example 60g starter, 60g flour, 60g water. For a stronger starter, some people recommend using a 1:2 ratio of water and flour for a strong starter. For example, if you have approximately 200 grams of starter, feed it 50 grams of water + 100 grams of flour. Like everything with making Sourdough, it takes trial and error to see what works for you and your environment.

Feed 4-12 hours before using it to make a recipe. If you store the starter in the fridge, get it out the night before (if possible) to come to room temperature.

Your starter is ready when it's doubling in size at least 6 hours after feeding. It can take anywhere between 5 - 10 days for a mature, healthy starter, ready for baking - faster in warmer climates, slower when it's cold.

Discard: You won’t have to discard after your starter is established. The only time you would have this is if you needed to feed your starter but didn’t take any out beforehand. Then you would take out 100 grams before feeding, and this would be your discard. Use it to make cookies, scones, etc. You can search for lots of discard recipes online.