Introduction
A sourdough starter is a living culture of flour and water containing wild yeast and beneficial bacteria. Maintaining it correctly ensures reliable fermentation and flavor development in breads.
Feeding Schedule
- Feed daily at room temperature if using frequently.
- For infrequent baking, store in the refrigerator and feed once per week.
- Use equal parts flour and water by weight for standard hydration (100%).
Hydration and Consistency
- Adjust water content to maintain a thick but stirrable consistency.
- Stiffer starters ferment slower and develop more acetic flavor.
- More liquid starters ferment faster and produce milder flavor.
Troubleshooting
- Hooch (liquid on top) indicates starvation—stir it in or pour off and feed.
- Unpleasant odors may indicate contamination—discard and restart if necessary.
- Slow activity can be revived with more frequent feedings at slightly warmer temperature.
Tips for Success
- Use non-chlorinated water for best microbial growth.
- Keep starter in a loosely covered container to allow gas release.
- Record feeding times and ratios to maintain consistency.