Life happens! When you forget to feed your starter, feed it as soon as you can once you remember. The longer a starter goes unfed, the more unhappy it’ll be and it may take time to spring back to life. You also run the risk of your starter molding if it isn’t fed regularly. #sourdough #sourdoughstarter #starter | The Southern Sourdough Co.
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Life happens! When you forget to feed your starter, feed it as soon a…
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How Do I Feed My Sourdough Starter? | The Perfect Loaf
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Reminder that you don’t have to feed your starter everyday, as long as you’re keeping it in the fridge in the mean time! Here’s a few examples on how much I feed my starter based on how long it’s been in the fridge: 1. If my starter has been in the fridge for just a few days, I may take it out and use it right away to make my levain, without feeding it beforehand because I know it was just fed a few days ago. 2. If my starter has been in the fridge for one week, I usually just feed it one time b
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Here’s what feeding my starter actually looks like: I feed my starter, let it rise until it has almost peaked and stick it in my fridge. I pull from that bubbly/active starter to make my levains (use warm water). Then I’ll “discard” excess starter and then re-feed my starter. Why do I use a levain? I love the end result. It’s a small extra step that’s a little ‘insurance policy’ that my starter is working well and is active and strong. Many artisan bakeries use preferments (levain) and I want br
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Are you making this mistake? You can feed and refresh your starter frequently, but if you aren’t keeping it warm, the wild yeast and bacteria are not going to activate. Sourdough starters are VERY temperature dependent. The wild yeast and bacteria perform best in a range of 76-85 degrees F. I like to keep my starter around 78 degrees F which is a happy spot for the wild yeast and doesn’t let the bacteria take over too much. If you aren’t seeing much of a rise from your starter, take the temperat
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