Sourdough starter is a live component used for sourdough bread.

Starter is generally kept in the fridge for weekly baking, or at room temperature for daily baking. It’s stored in a jar with a loose fitted lid.

This is a basic guide - please find more information online.

Creation

Starter can be made from scratch with (unbleached) whole wheat flour and water over several days. At room temperature, mix a 1:1 ratio by weight of flour and water. Daily, mix in more flour and water, removing excess. Eventually it will bubble and smell fruity.

Feed

To feed a starter, add a 1:1 ratio by weight of wheat flour and water, and mix it into the remaining starter.

Replenish

To replenish a starter, feed it to replace the amount that was taken for a recipe. Using the 1:1 ratio mentioned above. For example: if 10g of starter is taken, replace it by adding 5g of flour and 5g of water to the jar.

Activate

Replenishment can occur before the starter is taken for a recipe, instead of after. That may be preferred since the starter will be more active after being recently fed. After feeding, it will expand then contract in volume; the starter is the most active when the volume is at its largest.

Maintain

It is difficult to accidentally kill a healthy starter. If baking is halted for weeks, consider discarding then replenish a third of the starter. It may also form a dark liquid layer called “hooch”, which should be poured away.

Dormant Storage

Starter can be dehydrated (slather on parchment then collect the flakes) or frozen for long term storage. To reactivate, feed it, same as above. Several feedings may be required before it becomes active again.