Bread Technique: Refreshing and Storing a Sourdough Starter

Notes

The science behind refreshing your starter is all about creating an environment where beneficial microorganisms thrive. Yeast and bacteria consume the sugars in the flour, producing carbon dioxide (which creates bubbles) and alcohol (which contributes to flavor). If your starter isn't bubbling after several feedings, check your flour and water quality, and ensure your environment is warm enough. Common mistakes include using chlorinated tap water (which can inhibit yeast growth) and failing to discard excess starter, which can lead to over-acidity. For safety, always use clean utensils and containers to prevent contamination. If you're planning ahead, a sourdough starter can be stored in the refrigerator for weeks or even months with weekly feedings. For long-term storage, you can also dehydrate or freeze portions of your starter.

Steps

1. 1 Measure 1/2 cup of your existing sourdough starter into a clean jar.
2. 2 Discard the remaining starter or save it for another use.
3. 3 Add 1/2 cup of lukewarm water (around 70°F) to the jar.
4. 4 Add 1/2 cup of all-purpose or whole wheat flour to the jar.
5. 5 Stir the mixture thoroughly with a spoon until well combined.
6. 6 Cover the jar with a breathable cloth or loose-fitting lid.
7. 7 Let the starter rest at room temperature (ideally 70°F to 75°F) for 4 to 12 hours.
8. 8 Check for signs of activity: bubbles, a pleasant sour aroma, and an increase in volume.
9. 9 If active, your starter is ready to use or store. If not, repeat the feeding process.
10. 10 For short-term storage, keep the starter in the refrigerator and feed it once a week.
11. 11 To prepare for long-term storage, feed the starter and let it peak, then store it in the fridge.
12. 12 Before using a refrigerated starter, bring it to room temperature and feed it daily for 2-3 days.
13. 13 Always label your jar with the date of your last feeding for reference.
14. 14 Maintain a routine to keep your starter healthy and active.