Tuesday, July 22, 2014

Feeding A Sourdough Starter

I wanted to make a post to show how I feed my sourdough starter. (Also called refreshing a starter.) There are many methods out there. This is the method I use and I have been happy with the results. I currently have two starters. One I feed with whole wheat flour and the other I feed with rye flour. I have found that the rye starter yields a much better rise for yeast breads than the whole wheat starter. I use my whole wheat starter primarily for quick breads, pancakes, waffles, and muffins.

Step by step feeding  of a 100% hydration sourdough starter. (100% hydration = 50/50 water and flour.)

Step 1.
 I measure the amount of starter that I want to feed.

Step 2.
 I add the same amount of water. And stir it together.

 Step 3.
   I add the same amount of flour as I did starter and water.

Step 4.
  I then combine the flour with the water and starter. The consistency resembles thick pancake batter.

Step 5.
  I put my freshly fed starter into a glass jar and screw the cap down loosely (to allow air to escape).

Step 6.
  I place my jar of starter in the refrigerator.

Reminder: Sourdough starter stored at room temperature needs to be fed/refreshed everyday and starter in the refrigerator needs to be fed/refreshed every week.
 Starter can be fed more frequently, but, not less frequently.

I sometimes just, "measure," by eyeballing how far the starter comes up the side of the jar and just add enough water to double it's height and enough flour to reach the right consistency.


Anonymous said...

Does feeding the starter with Rye flour make a different flavor than when fed with all-purpose or wheat flour? What I mean is does it give a distinct taste? Thanks!

Sister in the Mid-west said...

I don't really notice a distinct flavor when I use my rye starter. I actually notice stronger flavors when I bake bread with my whole wheat starter. It is always a lot more sour. I have never tried a starter with all purpose flour so I don't know how it would compare.
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