Let me see if I can answer your question. If there is no Don’t poor off the “hooch” (liquid) that forms on top of an unfed starter. starter again by doubling it. I write all my sourdough recipes to use 8 oz of active starter. Question : can I claim my sour dough starter as a dependent on my taxes? If planning longer breaks, one reliable method is to dry and store the starter. The mix made in this ratio is neither too thick nor too thin and is easily mixed by a stir stick or spoon. It turns more acidic, but chances are you will be able to revive it by starting the regular feeding regimen. It failed the float test though. Thanks, I don’t feed it unless I need to bake. I would give it a few more days. Answers to your questions: 1) You can use any type of container as long as you cover it. Let me know if you have any other questions. This is my first time making starter so it is trial & error for me. Feed your starter and let it grow to its peak. After I make the dough, I feed the starter a couple of times and put it in the refrigerator. My question is: Is there any room for substituting some of the white flour with rye flour? You want the right balance of bacteria and yeast before baking with it. Do you keep your starter at room temp? It’s tripled in size and very happy . Another and more permanent way to backup your sourdough starter is to dry it. Reserve 25g of your mature starter. Right off the bat I’m going to say that there are a million ways to feed, maintain and use a sourdough starter. So if you use volume measure you will have a looser starter. If you haven’t made your starter yet, visit this post to see how to make a sourdough starter from scratch. Notice the lack of bubbles here. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. “Discard” recipes like the blondies give you the opportunity to use up that stuff rather than throw it away. Is there a significant rise even if it’s not quite doubled? This portion removed is what is known in the wild yeast world as ‘discard’. Fitting sourdough bread baking into a busy life can be a difficult task. Since my recipes are all written for a 100% starter you would need to adjust the ingredients to accommodate your starter. You need to make sure it can grow to double, or even triple the size. When the starter is cold from the refrigerator, I feed the starter using fairly warm water, warmer than body temp. Pull out my starter from fridge 2. starter on every feeding to be wasteful. X. I always feed my starter right after removing the portion to mix the dough. It’s 4oz in starter and I add in 4oz of flour and 4oz of water. We use cookies to personalize content and ads, to provide social media features and to analyze our traffic. Set aside at room temperature. Please leave a comment on the blog or share a photo on Instagram, Filed Under: Baking How-Tos, Baking School, Breads, Sourdough Recipes, Hello I just started making sourdough bread in March when I couldn’t find yeast. Mine often thins out after being the fridge for a week or so. Then you just feed it when you need it. I like to use mine right after it has finished rising and is beginning to collapse back. There is nothing magical about it. Your sourdough starter maintenance is going to depend on how you live your life, and your baking schedule. Here are the helpful tips to help you take care of your sourdough starter. Everything I’ve made has been overly dense, which leads me to believe that it’s not active. If you do, why not just refrigerate the entire starter then take it out the next day and use what you need and feed the starter then? a thin layer of hooch you can just stir it back in and use a portion of Can I add dill pickle juice to the recipe? A starter that hasn’t been fed for weeks will be quite sluggish and your dough won’t be as lively. But first I’m going to give you all the how’s and why’s and try to answer any questions you might have. Feed remaining 4 back to 12oz 4. This is a convenient ratio followed by many bakers. But I can see it collapsing as it doubled a couple of hours ago. If you’re not ready to bake with it I would go ahead and put it in the refrigerator until you’re ready. At a one week baking schedule there would be no need to discard anything. I have two methods; the full starter method is always kept at 12 oz. Now that you have the basic sourdough starter down it is time to know more about keeping it healthy. and is always fed with equal weights of starter-flour-water. Set that aside as your base starter. Eileen, your site is great. Kind regards, Danny. I need some help. If you go more than about 2 weeks between feedings, you might want to give the starter 2-3 feedings before using. There are bubbles and it smells a bit tangy (quite nice actually). and a little more over multiple feedings. Acetic acid is tangier. Do I continue to feed? I am using one cup water to one cup of flour when feeding it of which the recipe called for. Or do I make the feeds more frequent e.g. hooray. The secret of the elusive sourdough bread oven spring, __widgetsettings, ck, drtn#, DSID, everest_g_v2, everest_session_v2, gglck, id, IDE, local_storage_support_test, mdata, r/collect, rlas3, rtn1-z, test_cookie, __widgetsettings, google_ama_config, google_ama_settings, google_experiment_mod, local_storage_support_test, _ga, _gat, _gid, _pinterest_cm, collect, pll_language. That is the stuff you throw away when you need to feed your starter. I use 3 cups of starter for a batch of 6 loaves. I am almost 80 and have been making bread and cooking for countless years for a family of 6(4 hungry children). Well, it might double and then begin to collapse without you noticing. Have fun! I just got a starter from a friend that has been doing this a year. I think I followed things right but after a few days in the fridge it is pretty solid looking.