10 Tips For Feeding Your Sourdough Starter
Making food, that’s good enough. Pastry student. Home cook.
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Feed your sourdough starter in a clean bowl and clean the container you keep it in between feedings.
1
The black liquid on top of your starter is an alcohol byproduct called hooch. Pour it out. It’s ok!
2
Use a kitchen scale to measure by weight for more control over your starter’s hydration.
3
Feed your starter using distilled, purified, or filtered water. Anything without chlorine.
4
Mix your starter and water first, then add the flour. This helps prevent clumping.
5
If using a flour blend, the total amount of flour should weigh equal to the amount of water used.
6
If not using right away, let your starter feed at room temp 2-4 hrs before putting it in the fridge.
7
Your starter will be fine in the fridge for a month or more. Just feed it 2-3x in a row before use.
8
Store it in a container that is not airtight so gas can escape but bugs can’t get in.
9
Don’t throw away your discard starter! Use it to make scallion pancakes or other discard recipes.
10
For more details check out the blog post on The Practical Kitchen!