Description
A guide to feeding your sourdough starter with the perfect 1:1:1 ratio of starter, flour, and water for optimal flavor and texture.
Ingredients
- Active Sourdough Starter
- All-purpose Flour (or whole wheat/rye flour)
- Room Temperature Water (non-chlorinated)
Instructions
- Prepare your ingredients: Measure out equal parts by weight of flour and water to your active sourdough starter.
- Combine ingredients in a glass jar, adding the flour to the starter and gradually pouring in the water.
- Mix thoroughly until no dry flour remains.
- Cover the jar with a breathable lid or cloth and place in a warm spot (75°F-85°F).
- Wait and observe for 4 to 8 hours until the starter nearly doubles in size.
- Repeat the feeding process every 12 hours leading up to baking day.
Notes
Consider using filtered water for feeding and maintaining a consistent feeding schedule for best results.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Bread
- Method: Nurturing
- Cuisine: Bread Making
Nutrition
- Serving Size: 100g of flour
- Calories: 364
- Sugar: 0g
- Sodium: 0mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 76g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg
Keywords: sourdough, bread making, starter, baking, fermentation