If your recipe calls for a cup of “active” starter then you need to feed your starter anywhere from 3-12 hours in advance of baking with it so it gets nice and bubbly. Pick a scheduled day and try to stick with it, always giving it one heaping cup flour and 1/2 cup water. Use the discard to make scallion pancakes. I may receive referral fees from products mentioned here, including as a participant in Amazon Associates and IndieBound’s affiliate program. Question: how long after I feed a starter can I bake with it? Refresh your page, login and try again. We use cookies to let us know when you visit our websites, how you interact with us, to enrich your user experience, and to customize your relationship with our website. Once your sourdough starter is established, healthy and strong (and doubling in at least 8 hours when at room temperature), it will need to be ‘fed’ regularly to be kept active and to maintain its ‘strength’. If you transfer it into the fridge too soon, the yeast won’t be active enough to produce lots of bubbles. Developing, writing, and photographing recipes takes time. The starter will not dissolve entirely, it’s okay if some lumps remain. Seal the jar and store at room temperature or in the fridge. I don’t bake with sourdough that often (#unpopularopinion: 90% of the time I just don’t think it’s worth the hassle and also I’m very impatient), so I’d take it out every few weeks and feed it according to the instructions — “discarding” half of the starter, adding 1/2 cup water and 1/2 cup flour, and mixing it all together before putting it back in the fridge to feed. Just remember, it will grow at feeding time. You can use it to push and scrape the starter against the walls of the bowl to break up any lumps. But I always stand by my opinions and recommendations and would never recommend something I didn’t like or wouldn’t buy myself. Soap can cause mold, and you don’t want mold. Over time, if more flour and water are provided, and the mixture is ‘refreshed’, the yeast colony will become more concentrated. I think the hydration matters more than the type of flour. 21 Bread Recipes That Don’t Require Yeast, Doing this will shorten the fermentation process, require less flour in the long run and create a, . (Or, you can just add 4.5 oz flour — as long as your flour to water ratio is equal, it’s okay if you have slightly less sourdough starter.) You can also change some of your preferences. Think of the unfed (“discard”) starter as an insurance policy. This is a great question. Then, one day, when I went to feed it I noticed red dots had spread like an angry rash across its surface and up the walls of the crock. Maybe you’re like me and are just doing your sourdough research before you jump in. I’m not sure, tbh — I’ve never made a starter from scratch. Chlorine will kill your sourdough starter. Your sourdough starter can be kept dormant in the fridge for months, without being fed. If you plan to bake daily, you might like storing your starter on the counter. Then add 100g flour and 100g water and stir well until evenly combined. Depending on how cold your water and starter were at the start, it may take anywhere from 1 to 4 hours for this to happen. Sourdough starter and bread dough are similar in a lot of ways. The hydration of a starter not only affects its consistency but also how quickly it will ferment. We also use different external services like Google Webfonts, Google Maps, and external Video providers. If there is a thick layer, it is best to discard it before feeding. You are free to opt out any time or opt in for other cookies to get a better experience. Handle a dough too much and you’ll knock the gasses and air bubbles out of it. You can feed 1 oz of starter with 1 oz flour and 1 oz water. ask the practical kitchen: how do i stop my pie crust bubbling? I usually feed mine at least 24 hours in advance of giving it to friends. Once the starter is ready, give it one last feeding. Uh-oh! Those which are beneficial to sourdough making, including lactic and acetic acid bacteria, will multiply well alongside the yeasts present. You can check these in your browser security settings. The optimum time to use it will be when there are lots of bubbles at its surface and it has has physically risen to its peak level, just before deflating back down again. Please be aware that this might heavily reduce the functionality and appearance of our site. It will be OK, promise! I am sorry to say this, but yes. But I was following the instructions! Copyright law, as well as other applicable federal and state laws, the content on this website may not be reproduced, distributed, displayed, transmitted, cached, or otherwise used, without the prior, express, and written permission of Athlon Media Group. So depending on how often you want to make bread, you may end up feeding your starter more often. Whoops! Note that blocking some types of cookies may impact your experience on our websites and the services we are able to offer. If you'd like to support my work, please consider buying me a coffee. Alongside yeast, bacteria also thrive in the mixture. Reader, I should’ve listened to that voice. This may sound wasteful, but hear me out. EASY! Eventually, the mixture will produce enough gas that, on adding it to a dough, it will raise that dough to form bread. If leaving for a long period of time, you can always freeze it. Whether you’re feeding 1 TBSP of starter or 4 ounces of starter, what matters is that you’re adding equal parts flour and water by weight to it at feeding time. If you leave it out too long, the yeast will eat everything it can and then stop producing more bubbles. It’s actually kind of hard to kill the starter. Just because it’s called “discard” doesn’t mean you have to throw it out. But I’m not an expert in starters made with other kinds of flours so I would suggest reaching out to someone who is! Yes — and no. Check to enable permanent hiding of message bar and refuse all cookies if you do not opt in. Then add 4.5 oz flour. It’s a win-win. King Arthur Flour’s website has lots… Read more ». Do not worry about feeding your starter while it's in the fridge. Yes, it was hard to tell what exactly “half” was, and yes, I was adding the 1/2 cup flour and 1/2 cup water right into the crock at feeding time, even though I knew volumetric measurements were wildly imprecise. Slow down. An email has been sent to you. If you keep it out on the counter, then you’ll need to feed it two times daily. So how do you keep your sourdough starter alive and healthy? As long as the amounts of flour and water by weight are equal to or greater than the amount of starter, you’re good. Made with the simple basic ingredients of flour, water and salt; there are three distinct stages to making a sourdough loaf (1) The Starter (2) The Ferment and (3) The Dough itself. The amount of flour in a dough is considered 100% and all the other ingredients are calculated as percentages of that amount. Depending on how you scoop your flour into a measuring cup, you might see as much as a 1 oz difference in weight. What’s best practice? Whoops! Please check your email to confirm your subscription. Have fun with it. I am not about that life and I cannot tell you how to live that life. Cold slows down the fermentation, while heat speeds it up. Feed it two or three days in a row before you plan to use it and you’ll get the happily bubbled starter of your dreams. But if you’re feeding it a few days in a row to get ready to bake with it, you can gradually reduce the amount of flour and water you’re giving it each day, as long as the amount of flour and water remains equal. It’s actually kind of hard to kill the starter. You can feed 1 oz of starter with 4 oz flour and 4 oz water. From a scientific standard, I think you *can* use it to make any kind of bread — but using rye starter to make a bread that uses all AP flour won’t necessarily make it rye bread.