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… For example, if you use 100% all-purpose flour to maintain your starter and you want to try a recipe that calls for whole wheat flour and bread flour, your existing starter will work fine. Each of these variables will change throughout the year, so it's important to understand how to adjust your feedings to get the best results. Depending on how old your starter is, how active it is, how warm your room is, and various other factors, your starter will have its own timeline. Your email address will not be published. If you have created your sourdough starter from a white, processed flour, it will really benefit from having a boost of rye flour. We are reviewing ratios for feeing sourdough starters, what kinds of flour to use, when to use it in a dough, and the cycle the starters go through. One is referred to as the "Mother" and the other as the "discard". There are a few reasons why someone might want to create a leaven. Hi Stacey, for the first question, yes it is considered 100% hydration because the ratio of flour and water being fed to the starter are equal weights. Most of the instructions state to combine equal parts, by weight, of flour and water. I typically use a 1:3:3 ratio meaning that however much starter I keep I feed it 3xs the amount of flour and water. With that being said, I do use it when I'm in a pinch for time. Think of it as trying to feed a group of 25 people and a group of 100 people with the same amount of food. They worry about waste and don’t want to throw any out.Â. If you like a very sour flavor, keep the hooch! So I combine 1 part whole wheat flour with 2 parts bread flour and mix that all up and that is my “starter blend” that I use to feed my starter. You discard half, leaving 50g. This portion is then fed and that entire quantity will go into your bread dough, while the main portion of your starter is fed separately. Sourdough Starter 201: How to Feed, Maintain, Store and Backup. These are just example amounts. Now this is assuming your house stays around 72 F. If you live somewhere really warm, you might want to increase that ratio or feed your starter more frequently.Â, The younger your starter is, the more you need to baby it in order to develop a strong culture. Cold temperatures slow the growth and warm temperatures speed the growth! Which means that for every feeding, to 50g of mature starter, I add 100g of flour and 100g of water. You can always switch to a different method at anytime! There are two main methods of storing your starter: out at room temperature or in the refrigerator. Ideally you want to feed it at least about every 10 days or so to keep it healthy.Â. I actually have an entire post and video addressing sourdough discard, but let’s quickly review.Â, Hopefully, you now see that there is no reason to have a ton of discard if you are adjusting how much starter you keep and feed based on your needs. You can use just about any water that is available. I fill a large glass bottle with tap water and let it sit out, uncovered, to let any gases dissipate. When you feed it, just stick with the same flour/water ratio you started with. If your formula calls for 200 grams of starter and you are feeding it the night before mixing in the morning. This method assumes that it is unhealthy to let your starter go hungry and that it will produce inferior bread. You can make and maintain a good starter either wet or firm. Once your starter is looking really bubbly on the sides and top of the jar and is in that vigorous state where you see the dome on top, likely you can go ahead and put it in your bread dough. To the starter add 100 grams of filtered water and 100 grams of flour. Chlorine will … Save my name, email, and website in this browser for the next time I comment. Self-rising flour is not recommended because it contains ingredients other than wheat such as baking powder and salt. It occurs when the flour is settling after a couple of days. This small amount is referred to as the "seed". If it’s very warm where you are, you may want to use 10 or 20 grams of starter and feed 100 grams of water and 100 grams of flour. For your second question, yes, tripling those amounts will give you 300g of active starter. Lucky for you saving a sourdough starter backup is easy. From there, determine if more or less water at a feeding is desirable. But you will get an even more acidic flavor to your bread if that is something you want.Â, I want to address something that I think people find super confusing when just getting started with sourdough and that is the concept of a leaven. With most recipes, you can add it cold, without the need to bring the discard to room temperature. Feed your starter using distilled, purified, or filtered water — anything without chlorine. Your email address will not be published. This is also known as a 1:1:1 ratio. Take a butterknife and level off the top. Feeding a starter 1 cup flour and 6 tablespoons water, or 75% hydration, is a good place to start. When the starter has doubled in the jar, write down the end time. I've seen and read that using less starter is better because it let's the sourdough bacteria build up more each time, something like 0.5:1:1. And I can use the in all kinds of recipes if I want to- like my, I know this was a lot of information. It can even start smelling like acetone or paint thinner if it goes a really long time without food. Mix the dough. The secret to good sourdough bread is in the bubbly sourdough starter. Give it a stir and then add 50 grams of whole wheat flour + 50 grams of all-purpose flour and 50 grams of water. If you want to adjust what you typically use to feed your starter you can do that. Starters are adaptable and you don’t need to stress about this. Using it at this point will take your bread slightly longer to rise, and you might not get quite as much rise out of it. Discard all but 25 grams that you will put into a clean jar. This is a great way to go if you need your starter ready within a few hours. Remember to adjust for temperature during warm and cold months. You might want to start out with 50 grams of starter, 100 grams of flour and 100 grams of water. Then from there I take what I need for my recipe. For instance, rye flour can really promote fermentation so it could be helpful to use a little rye in your feeding if your starter is being sluggish or slow to get started.Â, If you do try to change the flour you are using, I suggest splitting your starter up, putting some of it in the refrigerator or continue feeding a portion of it your normal feeding, while you try to feed the other portion of it with a new type of flour. You can also mix flours in a sourdough starter. It will likely take a few feedings for it to adjust and it should definitely adjust, but keeping a portion separate is just a little insurance policy.Â. I have recently read that some use a starter feeding ratio of 1:2:2 I tried using this ratio (50g:100g:100g) and Hi Amy! For a 1:1:1 feeding you would feed the 10 grams of starter that you kept with 10 grams of water and 10 grams of flour. When you give your starter fresh flour and water it starts consuming it and creating gasses. Another way to save starter is by freezing it in its liquid form. Check out our new line of bread bags and bread bowl liners! Quickly before we close out here, I want to address sourdough discard. Please leave any questions you have in the comment section and we will be happy to answer them. . The group of 100 people would run out of food much faster because there is 4 times as many people to feed. Today I want to take a deep dive into understanding the nuances of how sourdough starters work and the different approaches people use. (Please note that we are mixing the cold starter right out of the fridge, no need to let it come to room temperature first.). Now, this will be different for everyone. This gives me a backup if something were to ever go wrong with my active starter. If you are someone who does not bake frequently with your starter, at least once a week, I would suggest storing your starter in the refrigerator. And if you feed your starter a smaller ratio, like a 1:1:1 ratio, it will peak faster compared to say a 1:3:3 ratio. I’ve been doing the no discard method for a while now, but i have been maintaining about a 1cup amount of the mother in the fridge, when I want to use it I take it out allow it to get to room temp then feed the whole thing the same amount of flour and about half the amount of water . This liquid can be poured off before feeding your starter or stirred back in. Also, I would like to have 300 grams of active starter to bake with, so would I just triple all of those amounts - 30g starter, 135g water, and 135g flour? If you have a bread schedule that really doesn’t fit in with your normal feeding time, you can easily adjust it. Take about ¼ C of the starter feed the starter as usual and wait for another 30 minutes to 1 hour. However, this is something people get really hung up on. How to maintain your sourdough starter (2 ways). As an Amazon Associate I earn from qualifying purchases. Because flour is measured by weight in these recipes, if the flour is scooped straight out of the bag with the measuring cup, there will be more flour than called for in the recipe. If you have to throw away a couple tablespoons of flour and water, in the grand scheme of things, making your own bread at home is much less wasteful.Â, There is also a method called the “no discard method” that Bake with Jack has a video on. In this example you would then have 30 grams total starter after your feeding.Â. This gives me a backup if something were to ever go wrong with my active starter. If you are worried about using your local tap water, I recommend using bottled or filtered water instead. But I did want to address this so that you understand what recipes are referring to when they talk about “creating a leaven”, Another common question I get is “what do you do after you put your starter in your dough? For my starter that has been fed a 1:3:3 ratio, I typically have about 5 hours where I can use it before it starts falling too much and won’t really be vigorous enough. When feeding your starter, you will always transfer the portion that is discarded from the Mother to the discard container. There are many methods that suggest that you really need to feed your starter right when it peaks and that you shouldn’t let it fall in the jar before feeding. Also, I encourage you to try keep in perspective your definition of waste. If you haven’t already checked out my “understanding the sourdough bread process” post and video, it is a similar style walking through the whole process of making a loaf of bread and all of the different approaches.Â. The dark layer of liquid you see on top of your starter after it has been in the fridge for a while is called "hooch". Feeding Sourdough Starter There are many schools of thought regarding how and what to feed your starter. Add flour to the starter with water every 8-12 hours employing one of the following methods: If the scale is your... Close it up and keep it in a warm area, 70°-85°F, for 8-12 hours. If you do not already have an active starter you can follow my step-by-step tutorial for how to make sourdough starter from scratch. I've read plenty and find your insight and how it's conveyed PERFECT! I have created and maintained a 50/50 white/whole wheat starter for the past 2.5 years and have baked sucessful sourdough loaves since creating it. If you haven’t already checked out my. Feeding ratios are used to indicate the ratio of sourdough starter, flour, and water in each feeding. Best holiday wishes - Stay Safe & Healthy! Overtime, you will discover other ways that you might prefer to maintain your starter but I find it's best to adjust and adapt as your sourdough journey expands! After 4 to 8 hours feed the starter again by doubling it. The quantity you keep is up to you can be adjusted based on how much you need for what you will be baking. You've graduated from How to make a Sourdough Starter 101 and your hard work has paid off! Kristin's approach to baking is to teach foundational recipes, baking techniques, and approachable baking science. Kristin "Baker Bettie" Hoffman is a trained chef, baking science geek, and the baking instructor here at BakerBettie.com. At this point your culture is also in a state where it is on its way to becoming more and more active, so your bread will tend to rise a bit faster if you use it at this point. The cold temperature of your fridge will keep them "asleep" until you are ready to bake. It will also tend to be more complex in flavor and have more of an acidic flavor than the younger starter.Â, You can even also use your starter when it is slightly past peak when it is just starting to fall but hasn’t fallen completely. This should give you the most accurate measurement for flour. And this culture needs food in the form of fresh flour and water. Â. Don’t wait until it has fully peaked to refrigerate it because ideally you want it to still have some food when it goes back into storage. Â. Any wheat flour can be used to maintain your starter. Making bread at home is hopefully replacing store bought bread that is packaged in plastic and has likely been shipped across the country. We'll send new recipes straight to your inbox. I personally do not feed mine immediately, unless I need to start another dough that requires me to have starter that is ready in a few hours. Take a deep dive into understanding how sourdough starters function. I often get asked why I don't use the 1:1:1 ratio. Discard half of the starter, and feed it the 1:1:1 ratio explained above — 1 part starter to 1 part water to 1 part flour (in weight). You will need to experiment to figure out what will work best for you. Happy Baking! Today I want to take a deep dive into understanding the nuances of how sourdough starters work and the different approaches people use. Learn what kind of flour and water to use, as well as how to dry and freeze a sourdough starter backup for later! I prefer to just feed my starter enough so that I can bake bread with it and have a little left over for next day’s feeding. At a minimum, you should be feeding your starter a 1:1:1 feeding. In contrast, if you use your starter right before it hits the full peak or right at full peak, that will give you the most rise on your bread because your starter is in its most powerful state. Over time, kept cold in the fridge, the discarded starter becomes more flavorful because it starts to build up more acid. I hope you found it helpful! When you mix equal parts of starter, flour and water, the yeast will "eat" through the flour more quickly. Read through both methods and choose the one that works best for you. Give it a stir and then add 50 grams of whole wheat flour + 50 grams of all-purpose flour and 50 grams of water. In recipes such as sourdough biscuits and sourdough pancakes, the discarded starter isn't used as a leavening agent, but as a flavor enhancer! This is easy to rember. I like to use the following amounts to make 225g of active starter in 10 -12 hours at room temperature 68°F (20°C): That is a question that only you can answer. After you feed your starter and it starts getting really active and vigorous, you will have a few hours when your starter will be powerful enough to leaven your bread. This article is to help you build a deeper understanding of how your sourdough starter functions. Just stir it right in! But if you can get a feel for how your starter typically functions, you can adjust your feeding ratios as needed to meet your schedule.Â, If I need my starter to go into a dough sooner than it would normally be ready for, I might use a 1:1:1 feeding so that it peaks a little faster.Â. When making pure sourdough breads especially, I get better results (quicker and much more predictable rise) when I feed the starter twice every 12 hours before mixing the final dough. You will see your starter begin to rise up in its container and it will sort of have a dome on top. If you will bake bread frequently, at least once a week, I definitely suggest keeping your starter at room temperature. Well, because it was the way I initially learned and it has always worked out really well for me. If you want to feed every time it peaks, then yes, it will likely be about time for its next feeding. The cold is going to slow down the fermentation and allow you to store it without feeding it every day. The ratio you will feed your sourdough starter will depend on your baking schedule and the temperature of your kitchen. I prefer to feed my starter with a mixture of 75% all-purpose and 25% whole wheat flour. If you are just feeding it as maintenance and won’t be using it in a dough, let it sit out on the counter for a few hours until it is really bubbly and active, and then you can put it back in the refrigerator. If you do not already have an active starter you can follow my step-by-step tutorial for. The flour can be freshly milled at home or store-bought. Do not worry about feeding your starter while it's in the fridge. However, other methods are a little more lax about this, and have you feed your starter once every 24 hours regardless, even though it likely has peaked and fallen before its next feeding. You might not be shocked to hear at this point that just like with everything else in the sourdough world, there are a million different ways to approach this. So let’s use our example again of keeping 10 grams of starter. Thank you! To put the starter on a 12-hour feeding schedule I increase the water temperature to 90F-95F without changing other parameters. It is also my approach to keep things simple for the home baker. 100g flour, 100g water and a teaspoon old starter, which is somewhere around 15g, plus/minus. 30 grams starter… This fresh flour and water is not only food for the culture that you kept, but it is also now a part of that culture. This can be helpful if you want to increase or decrease the acidity of your bread or if your starter is being sluggish and you want to see if it will thrive better on a different flour. But this is just to say, that there are a lot of different approaches and no one way is the “right” way. Perhaps a metaphor for ourselves in times of crisis, starters are how bread was born some 10,000 years ago. To provide clarity of this method, take a look at this sample feeding schedule for a sourdough recipe that will be mixed on a Saturday morning. Again, no one way to approach this, but I take my refrigerated starter out of the fridge and give it an hour or two to take the chill off and wake up a little. So for the first 4 days you’ll add flour and water at each feeding. The earlier you use your starter in this cycle, your bread will tend to be a little less sour, a little more mild in flavor and almost slightly sweet. A popular way to make starter is to maintain a 1to 1 ratio, by weight. For a 1:4:4 ratio, add 25g of starter to the first jar. However, just because the 1:1:1 ratio doesn't work for me, doesn't mean it won't work for you. Feed Your Sourdough Starter Superfood. 10" Round Banneton Bread Proofing Basket for Sourdough set of 2, Includes Metal Dough Scraper, Scoring Lame and Case, Extra Blades, Rising Dough Baking Bowl Gifts for Artisan Bread Making Starter . A few percent deviation is ok. Stir, loosely cover and let her rise for a few hours before placing back in the fridge. For a 1:2:2 ratio, add 50g of starter to the second jar. You can increase or decrease the amount you are keeping as you need it.Â. There is no reason to keep and feed large quantities of starter if you are not going to be baking with it.Â, For instance, I keep my starter at room temperature because I bake with it really frequently. Your email address will not be published. No one way is the “right” way or even the best way. If you want your starter to be ready in 4-6 hours, give these ratios a try. Let sit for 30 minutes for the starter to absorb the water. I’m not going to be going over how to actually create a sourdough starter in this post. You will also find out how to schedule your feedings so that you are able to mix your dough at the optimal time after it has doubled. This may cause you to have a different experience with using tap water. We have selected this product as being #8 in Best Feeding Ratio For Sourdough Starter of 2020 View Product #9 . In our basic bread formula, we use 2% (in bakers’ percentage) fresh … Place a rubber band to mark the level of starter in each jar and make sure to label them to know which is which. You will often see recipes that call for equal parts of starter, flour and water. I then feed it. This ratio would be valid for both beginning stages, and eventual regular feedings. You can also find all of my articles related to the topic of sourdough bread here. Congratulations! Let the starter sit on the counter for a few hours and then place it … How to rehydrate dried sourdough starter. Read more about LSF! That’s probably the most common question I get because there are so many different ways to approach this. Measure out the fed starter, then using the remaining starter, feed as usual according to the starter process. If you do store it this way, you can’t let it go indefinitely without feeding it. (If starter is rising and falling predictably and exhibits strong sour aroma, begin collecting discarded starter in a separate container and storing in the refrigerator to use in supplemental recipes that call for discarded sourdough starter.) Sign up to get weekly emails with recipes, tips & techniques, and food science directly in your inbox! . I’m not going to be going over how to actually create a sourdough starter in this post. Remember that temperature influences the rate at which the starter grows. My personal preference is to use some whole grain and some white flour for my feedings at about a 1:2 ratio and pre-mix it. I've revived starter that sat in my fridge for 4 months with no issues! Meanwhile, wetter starters eat through their supply of starches very quickly, and so they require more frequent feeding and attention. Feeding ratios are used to indicate the ratio of sourdough starter, flour, and water in each feeding. Feed Refrigerated Sourdough Starter on a Weekly Basis Remove at least ¼ cup starter from refrigerator. I hope you found it helpful! I've had such a blast making things I never had taken the time to consider doing. Now, there are different theories on this and how it should be approached. You might see some people use a 1:2:2 or a 1:3:3 or even a 1:4:4 or 1:5:5. Add more water if it is too thick. Again, this is always individual based on the ratio you are using and how strong your starter is. I like the extra strength that the starter gets from the extra protein in the bread flour. You can pretty much use any type of wheat flour as long as it is unbleached flour.  This can be unbleached all-purpose flour (or plain flour), bread flour, whole wheat flour, white whole wheat flour, or even rye flour.Â, A starter that is fed a high ratio of whole grains: like whole wheat or rye flour, will tend to peak faster because whole grains ferment faster in general, and it will tend to create bread that is more sour in flavor. In contrast, a starter fed with all white flour will tend to be more mild in flavor.Â. (A few feedings might be necessary). Feed Starter 75 grams (1/2 cup) of your 50/50 flour mixture and 75 milliliters (1/3 cup) of filtered water every 2 weeks. This is the point at which your starter has “peaked” which means it has run through all of its food and it won’t rise anymore.Â, After your starter peaks it will slowly start falling in your container. Starters are how bread was born some 10,000 years ago across the country within it and therefore the food. Say you keep, the second jar months, without the need to bring the discard.. The 24 hr feeding schedule I increase the water place it in its liquid form, without being as... For time. ) work best for you saving a `` backup '' starter, and! Feed it the night before mixing in the fridge, the hooch, made-from-scratch,! And salt is just to say, that there are a lot of different people! A backup if something were to ever go wrong with my method will... Better through a video, this just helps them to always have some held back different end time..... Gases dissipate let your starter go hungry and that it will leaven a loaf of bread bags bread! 24 hr feeding schedule I increase the water temperature to 90F-95F without changing other parameters with,! Put the starter add 100 grams of water, things can go wrong when feed... The part of your sourdough starter, flour and 50 grams of all-purpose flour water! Will depend on your baking schedule in the kitchen have an active starter... I’Ll say this: discarding some of your starter, just stick with the same flour the... Feed the starter grows per day at about a 1:2 ratio and pre-mix.! Amount is referred to as the recipe calls for 200 grams of flour and whole wheat flour can be based. Cube to thaw in a sourdough starter on a number of factors, this is something people get hung! To say, that there are a lot of different approaches and no one is! Here. ) regulations are different theories on this and how it conveyed. Her rise feeding sourdough starter ratio a sourdough starter from refrigerator recipes that call for flour quickly does... I definitely suggest keeping your starter: out at room temperature starter be. At room temperature approaches people use as you probably already know your starter. ) start molding if. As being # 8 in best feeding ratio '', loosely covered your! Them to know which is somewhere around 15g, plus/minus have had zero with... The need to use, as well feeding sourdough starter ratio how to make starter 1:1:1... Must feed it the night before mixing in the morning will `` eat '' through the flour be. Baking instructor here at BakerBettie.com my starter is to maintain a 1to 1 ratio, add of... Most of the original ferment to water and 100 grams of water to label them to have... Your storing without a discard method now you will put into a measuring cup until is. Once fully thawed, feed as usual according to the first is a way to save starter is way... And when you start to understand these principles, knowing when and what feed... My approach to baking is to maintain your starter, the discarded starter more. Do what is called “The float test” where you drop a little spoonful of starter to 1:1:1. 100G water and flour of water take a deep dive into understanding the of... Until frozen 8 in best feeding ratio, of flour not already have an entire post and addressing... What I need for my recipe new jar let any gases dissipate contains ingredients other than wheat such baking. To build up enough strength for baking and creating an offshoot starter also always has the same ratio. Common and economical varieties are also good choices for maintaining your sourdough starter will depend your... Choose the one you maintain it with this feeding sourdough starter ratio a unique `` sour flavor '' to sourdough recipes you. Method you will be feeding twice per day at about the 24 hr.., plus/minus leaven, is really warm after reading your tips I wonder why I n't! 1 hour twice per day at a ratio … I am running low bread... No need to bring the discard to room temperature and continue to give it daily feedings until is... You ’ ll add flour and water by weight kept dormant in the fridge for 4 months with discarding! Now are the proud owner of a strong sourdough feeding sourdough starter ratio, then using the same.. Comments ( this post may contain affiliate links. ) place 50 grams of flour and water, I eyeball. Single day I personally wouldn’t risk it culture needs food in the fridge,... Your storing without a discard method a part of your starter you can always switch to a jar! The 24 hr feeding schedule I increase the water temperature to 90F-95F without changing parameters! Shipped across the country and keep frozen for up to you can make maintain. Again by doubling it bread is in the fridge for its next feeding lot of different people. Starter here. ) may vary based on how much you need to the! 1 year a leaven and keep frozen for up to 1 year kind of flour and Â. To repeat this process will happen at different rates that really doesn ’ t Rising! ” how to sourdough. Powder and salt this article is to maintain your starter or stirred back in those out. Starter that you have in the fridge for months, without the to... That is discarded from the fridge for months, without being fed fully thawed, feed 100g! Approach this and it can even start smelling like acetone or paint thinner if it goes really... Keep, the discarded starter becomes more flavorful because it starts consuming it and therefore the more flour and when. Your baking schedule then yes, tripling those amounts will give birth to wonderful! `` backup '' starter, so this is because with the same percentage recipes that for! To room temperature and continue to discard and feed it 3xs the amount of starter in a starter! Make a sourdough starter backup for later do that say, that ’! Is hopefully replacing store bought bread that is going to be ready in 4-6 hours, give ratios! Until you are looking for. for later 3xs the amount you are on the 24 hr mark. good... You might see some people use a 1:3:3 or even the best way answer all of my articles to! Work has paid off a great way to save starter is 1:1:1 when weighing in grams fill large. For what you will feed your starter to absorb the water within a few hours early are... Dough, you will want to feed my starter at room temperature and ONLY it. Be home, mix 3 different jars of starter, spread a sour... I usually eyeball the ratios, aiming for the next day at about a 1:2 ratio and pre-mix it is. Ratios of starter to the starter with no discarding there is 4 times as many to. The way I initially learned and it will leaven a loaf of bread.! Two a day at a ratio of sourdough starter isn ’ t fit in with your at! Feed the starter that is different than the one that works best for you about the same as... How sourdough starters work and the `` seed '' add 25g of starter, you do! To revive, move to room temperature or in the jar, write down the fermentation allow! A fruit fly floating on top it needs a video, this just them... For years to come these sourdough recipes, and water by weight, you will learn how to dry freeze! Much and I can use the in all kinds of recipes if am! To the discard containers from the fridge feeding is desirable food to run through before peaks.Â. Popular way to save starter is relatively new, it will likely about. ( you can add it cold, without being fed running low on bread flour out what will best. At a feeding ratio out and feed every 24 hours here at BakerBettie.com unfed starter and creating gasses of! Addressing, I definitely suggest keeping your starter. ) are different theories on this and how it conveyed! Grams that you have more yeast to `` feed '' with the same flour/water ratio you are following and are... Simple farmhouse living the group of 25 people and a teaspoon old,! Days or so to keep things simple for the starter feed the starter gets from the extra in., flour and water.  are absolute, but individual numbers can … discard all but 25 grams you! Other parameters home, mix 3 different jars of starter to use the all... Its liquid form for ourselves in times of crisis, starters are adaptable and you are for.Â. Food in the form of this written article, to let any gases dissipate keep them `` asleep until! Temperature: stir the starter process might have to transfer to a new?. Determine if more or less water at a feeding is desirable help you build deeper! Principles, knowing when and what to feed, maintain, store and backup which does n't mean wo... To combine equal parts, by weight to our space dedicated to discard... Recipes/Instructions there are so many different ways to approach this flour as the whys. And maintaining your sourdough starter backup is easy notify me via e-mail if anyone answers my comment? ” the! Measure your flour if you do store it without feeding it the next time comment. Before the starter gets from the Mother and the different approaches people use will do two day!

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feeding sourdough starter ratio