Sourdough Starter

I store my sourdough starter it a covered jar in the refrigerator. The cold keeps the yeast from growing. Once warmed to about 70° F, the yeast will start to grow and will continue growing as long it is fed.

To prepare for baking, I activate the starter by feeding it twice daily until it’s growing nicely; I generally allow two days.

In twelve hours following a feeding, the starter typically grows to roughly twice its original volume. I keep about a cup (to use in the loaf of bread I’m making or to save for my next loaf) and remove the rest.

Although my instructions say to discard the excess starter, it can be added to a compost heap or barrel of compostables.

The starter does best if I activate it at least every three weeks, even if I don’t bake bread that often.

Read about:

• Activating the starter
• Feeding the starter