Bread

How to Maintain a Sourdough Starter

January  8, 2013

Inspired by conversations on the Food52 hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today, we're discussing the best ways to maintain a sourdough starter.

bread

Sourdough starters have a reputation for being high-maintenance. There are many different feeding methods out there, and the multitude of options and schedules can overwhelm. However, once you've mastered your routine, a starter is a completely manageable addition to your kitchen. And we've highlighted a method that only requires a once-a-week feeding for maintenance purposes. Of course, there are other successful strategies, but we've found this one to be manageable as well as successful.

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sourdough1

What is it?
A sourdough starter has three components: flour, water, and wild yeast. Sourdough bread differs from other types of bread in that it contains no cultivated yeast or chemical leaveners. Rather, it gets its rise from wild yeast and Lactobacillus, a type of bacteria. The sour taste that it produces comes from lactic acid, a byproduct of the fermentation that occurs when lactobacillus metabolizes the sugars found in flour.

Like any living organism, a starter needs food in order to grow and survive. So, although it's quite resilient, it must be fed regularly in order to produce a quality product when used in baking. 

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Feeding your starter
The formula is simple: add equal parts water and all-purpose flour to four ounces of starter. Be sure to stir well before and after mixing -- you want to equally distribute all ingredients, gases, and liquids.

This creates a 100% hydration ratio, which means that you are using the same amount of flour and water. It is important not to feed your starter too much: it will be overwhelmed and unable to digest everything. Feeding it too little, on the other hand, can lead to an inactive starter.

water

Countertop Maintenance
To maintain your starter at room temperature, feed it once daily using the following formula: combine four ounces of starter, four ounces of flour, and four ounces of water. 

The day before you plan to bake, feed it twice without discarding any of the starter. That is, add 4 ounces each of flour and water; you want to beef it up in both size and activity level before putting it into your dough. These two feedings should be at least six hours apart, and the second feeding should come 6-8 hours before you begin mixing your dough. This does require some planning ahead! 

Sourdough3

Refrigerator Maintenance
Here's the low-maintenance method: to maintain your starter in the fridge, simply feed it once a week: combine four ounces of starter with eight ounces each of flour and water. Then it's back into the fridge for 7 days. This is also a great method that will avoid over-fermentation if your kitchen is very hot (hello, New York City summers).

Three days before you bake, take the starter out of the fridge. Feed it once, and then let it sit at room temperature for 24 hours. The next day, feed it twice -- roughly 12 hours apart. On the third day, feed the starter about 6 hours before you mix your dough -- this will allow proper fermentation to maximize the rise and flavor of your loaves. Got that? Good. Now get baking!

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You probably didn't kill it.
You might neglect your starter. You might forget about it for weeks. But it's probably salvageable! If a sour- or astringent-smelling liquid has pooled at the top (that's the alcohol from fermentation), simply mix it back in -- don't dump it out! -- and then begin feeding it twice daily. Once you start seeing those fermentation bubbles again, you're clear to resume your regular schedule.

If your starter turns pink or red (or moldy), it has gone bad. Just throw it out and start anew.

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Storage Options
While a ceramic crock is the most traditional container for a starter, plastic will do just fine. Glass works, too; just be sure that your container has a wide mouth to make feeding and measuring easier.

Tell us: do you keep a sourdough starter? What are your best tips?

See what other Food52 readers are saying.

  • Maxine
    Maxine
  • Kay Fletcher
    Kay Fletcher
  • Linda B
    Linda B
  • KThomas
    KThomas
  • jessbair
    jessbair
Marian Bull

Written by: Marian Bull

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81 Comments

Maxine May 18, 2019
I made rye sourdough yesterday. It came out very good. Next, I want to try whole wheat and another with spelt flours.
 
Kay F. June 4, 2018
My starter is named ‘second job’ because I spend so much time with it. I wouldn’t have it any other way. Love the results!
 
Linda B. October 18, 2017
Jess, no! Don't feed it, just stir it for 3 days, wooden spoon, glass or plastic container.
 
jessbair October 19, 2017
Oh! Ok! Glad I asked. Thank you! Will report back!
 
Linda B. October 18, 2017
jessbair, try equal parts starter, warm water and flour, by weight if you can, if not than the mixture you are already doing, let it sit out for 24 hours, stir it and let it sit out for another 24 hours. Do that for 3 days. You may have activity by then or not. If so feed it once more before using it. If there is no activity repeat the 3 day schedule. If you still have no action it is probably kaput.
 
jessbair October 18, 2017
Thanks for your reply! So to clarify, you are saying to feed it every day for three days, right? Not just stir every day after the initial feed?

Also, today there are definitely bubbles on top but only 4-5, which doesn't seem as active as it has been in the past. I'm so stumped.

 
KThomas October 18, 2017
I have not had a problem with mine and it is many years old at this point. To freshen it I get it out of the fridge and let it get to room temp, usually overnight. Then I freshen it and cover with a paper towel and rubber band and sit it on the counter or outside if the weather is good and let it do it's thing for a day. I also use buttermilk or regular milk if I have it instead of water. I think it makes a thicker more consistent start. I found that secret in an old sourdough cookbook that was written in the early 1900's.
 
jessbair October 18, 2017
Thank you for replying! Buttermilk sounds really yummy, if I get it going I'll try that!
 
jessbair October 18, 2017
Hi sourdough friends! I need some help troubleshooting, please! I have a starter I've been feeding and maintaining for a year or so. The first 6-8 loaves were wonderful but every one since has been flat and not worth eating. I didn't change anything, so I'm not sure what's going on. Also I had the starter in the fridge for a few months after having a baby and just recently got it out and am tryi to revive it. The first day or two it was looking a little bubbly but now, a week later (feeding twice a day, 1/2 cup starter, 4 oz filtered water, 4 oz all purpose flour) it just looks like paste, few to no bubbles. What did I do wrong? And is it even still alive? Argh.
 
Linda B. October 15, 2017
Here's a tip for preserving your starter requiring no maintenance whatsoever. I've had friends ask me for some of my San Francisco starter that I captured on my back deck. I was faced with the dilemma of how to get it across country without it dying along the way or spending a fortune to overnight it and still risk having the recipient open the box only to find "The Blob" inside after it escaped its container en route so.....I tried dehydrating some. I simply spread some out on a piece of plastic wrap stretched over a cookie sheet and let it dry. Once it was completely dry I pulverized it with a rolling pin, put it in a plastic container for a month as a test and rehydrated it. I just added water to cover and let it sit for 24 hours. At that point it was soup. I added equal parts flour and water BY WEIGHT NOT VOLUME and again let it sit for 24 hours. It took 4 such feedings before it was back to a bubbly concoction and was ready to go.
I now keep a back up stash in case something dreadful happens and I lose my mother starter. I've rehydrated some that was 6 months old but it did require a few more feedings.
Of course this is only meant to be a way of preserving a bit of your starter should you not plan to bake for a while and don't want to bother with feedings or if, as in my case, you are afraid of losing your starter and want to have a back up.
I now just spoon out a bit of the dehydrated starter, place it in a plastic baggie and it's ready to go off to another happy baker.
I noticed a couple of comments about volume vs weight when measuring the feeding ingredients. You want weight. If you don't have a scale get one. You can't make consistently great bread, or I suppose consistently awful bread for that matter, without one.
 
abbyarnold March 26, 2017
Also know that you don't need to feed it so regularly---I have revived starter after months in the fridge.
 
abbyarnold March 26, 2017
Oh you have stumbled on the dilemma! Easiest thing is to mix some additional flour and salt, roll out flat, cut into crackers, and bake. Homemade crackers are fabulous and easy, and they use up the extra starter.
 
Lazyretirementgirl March 26, 2017
As. Sourdough neophyte, I have a practical question. What to do with all the discarded starter? I am afraid to put it down the garbage disposal, thinking about flour + water = glue. Also, as the daughter of a ninety something who grew up in the ozarks during the Great Depression, it pains me to throw it out. All suggestions most welcome.
 
Mary M. October 16, 2017
You probably have an answer by now, but, no pouring it down the drain is not a good idea. If your sink smells funky from the bits if starter washed down it, a cup or so of baking soda followed by very hot water works wonders. As for what else to do: as someone said, making crackers is an option. Me, I mix it into my compost. Hope you are enjoying your sourdough.
 
Laura415 November 1, 2015
Just finished making a sprouted spelt flour sourdough starter. That was a mouthful:)
Maybe I'm weird but to maintain my starter I just measure 1/4 cup of the old starter and add 1/4 cup water and 2oz spelt flour into a fresh mason jar. Four oz. of flour each feeding seems like a lot of flour just to maintain. When I want to use the starter then I feed it daily with the 4 oz. flour and 4 oz water until it grows to the amount of starter needed.
I've been trying to figure out how to sub in sourdough starter in bread recipes calling for yeast. So far the best ratio for subbing starter for yeast is 1 cup starter for each teaspoon of yeast called for. Reduce the liquid called for by 1/2 cup for each cup of starter used. This works great for my favorite sandwich bread recipe that calls for yeast.
 
Decibel P. October 19, 2015
Back in the 70s I captured wild yeasts from the air for my own Providence, RI sourdough culture. My college roommate and I baked breads for our food co-op: sourdough, braided pumpernickel/wheat/unbleached white and more. We took over 5 or 6 ovens around town and baked 20-25 loaves, riding between ovens in a VW bus.
 
Christine M. February 22, 2015
I'm working on my first sourdough starter. I've done everything these instructions say. But rather than looking like a dough in these photos, it's more of a liquid. I've measured four ounces of flour and water every time. My first thought is to add more flour but this says not to. Any experience with this before? Thanks! :)
 
Jeff P. March 1, 2015
Make sure you're distinguishing between weight and fluid ounces. I've been confused about which measuring system to use in some recipes. In this case, fluid ounces for water, but weigh the flour on a kitchen scale. If you don't have one, it's roughly double the amount (e.g., 8 "fluid" ounces of flour) Good luck!
 
Christine M. March 4, 2015
Oh gosh... No wonder it's so runny! Hah! Thank you for this! :)
 
meet Y. July 19, 2014
Has anyone had trouble using tap water to feed a starter? I had a friend of mine who had trouble maintaining his and thought it may be due to the treated tap water in our area? Thoughts?
 
trampledbygeese July 19, 2014
Absolutely. Especially city water. To make the water system safe, some cities add antibacterial, antimicrobial, and other anti-blablabla stuff to the water. What's more, this often changes during the year, so water that worked in the winter, may kill the start in the summer. Every city is different, and given how large these water systems are, it's generally a good thing that they do this - even if it does play marry heck on one's fermented foods. One solution is to boil the water then leave out on the counter until cool. This gets rid of many of the chemicals that bother sourdough. A second choice would be to try distilled water, however, Sourdough doesn't always thrive on this as it seems to want minerals or something from normal water. Third choice would be to beg some water from a friend with a (tested) well. Some natural, agricultural, or industrial additives can seep into well water and also damage the starter, best to get the water tested every so often to find out if this is a problem in that area. Let us know what your friend tries and how it goes. Failing that, maybe it's the flour - sometimes things are added to flour to extend the shelf life or to substitute nutrition. Using whole grain (not just whole wheat) flour in the starter could make all the difference.
 
meet Y. March 27, 2017
Thanks! We keep distilled around for plants, so I am planning on experimenting... Will report back!
 
Jersey G. April 8, 2020
I am just learning about making my own yeast! My question is this, how much do you use when following a recipe? The recipes usually say 2 packets of yeast, well how much of my starter, do I use? Thanks!
 
abbyarnold November 7, 2013
Jo, the proportions don't matter. The starter just needs some flour and water as nutrition. Try it and you will see! Whatever proportions you keep, and you don't need to be precise, will be absorbed when you make your bread, which is basically a giant starter with some salt. Trust me, starters are very hearty! Think about those explorers who hauled a bit of starter with them when they traveled by horse from Ohio to Oregon, or up to Alaska. My starter is a mix of my friend Melissa's family starter, some of the King Arthur, and whatever spores were picked up when the giant Pioneer Bakery was still operating two blocks from my house. I have at times ignored it for close to a year with no consequences--it is a real Rip Van Winkle. For me, the most difficult part of sourdough baking is getting a good crust. I am now experimenting with bricks on my gas BBQ to get a 500 degree oven with a humid environment.
 
Jo November 6, 2013
My starter came from King Arthur Flour Co and recommends 4 oz warm water and 1 c unbleached all purpose flour. Why the difference between this and 4 oz or 1c each in comments below? I am an amateur but would really like to make different artisan breads.
 
mayK August 28, 2013
I have rye-, whole wheat- and a white sourdoug always in the refrigirator and " feed" them once a week , usually when I'm baking a sourdough bread. It's almost a weekly ritual..
But really one of the best is making yeast-water of two green apples and water and made some really nice levain bread. It's an almost magical who easy it can be done... :)
 
Bea April 23, 2019
I know this post is really old but I've been trying to find someone who has used apples for my Panneton. If you could help me with the instructions I would sincerely appreciate it.
 
Rachael July 8, 2013
There is something about sourdough bread that I just LOVE. Have you ever heard about Sourdough International's sourdough starter? I have a friend who bakes and she uses their starters but I kind of wanted some more reviews..
 
Darryle S. February 26, 2013
My starter has been in my family for generations. I primarily use it for flapjacks (pancakes), but I have used it to make bread, with excellent results. I maintain two starters from the original that I got from my mom, a plain white unbleached flour version, and a whole wheat. I usually only use it during the summer months, when I've finished with my post-winter-comfort-food binge diet, when it's warm enough to refresh nicely in the basement. I have let it go for months in the refrigerator without refreshing it, and several times I was sure I killed it...but it always seems to come back. I actually HAVE killed it before, and had to start over with a batch from my mom...but that was years ago. If anyone would like a recipe for flapjacks, just drop me a note at [email protected]
 
abbyarnold January 28, 2013
Sucrespice, sourdough starter starts with wild yeast from organic grapes or other source in the atmosphere. That's why it is usually obtained from a friend! Once you have your own starter you keep it alive but dormant, feeding occasionally if you are not using it regularly.
 
sucrespice January 28, 2013
What sort of yeast is used in the starter?
 
trampledbygeese January 28, 2013
A few recipes call for a pinch of commercial yeast to get a starter moving (for example, Nigella Lawson' sourdough recipe in How to be a Domestic Goddess) but the majority do not add any commercial yeast.

In the air all around you is natural yeast. It's most common on fresh fruits and veg. You can see it as the dusty bloom on apples and grapes. This wild yeast is attracted to the flour/water mix and will make a home there. This is what becomes your starter.

As to the specific species of yeast, there are literally thousands. It depends on where you are in the world, what time of year you begin your starter, if you live in a rural or urban environment, temperature, and stuff like that.
 
Kym9932 January 14, 2013
My starter is over 25 years old and I created it the long way (trusting in wild yeast to create it)
I think when it was younger it needed regular feeding, but certainly not now
Maybe it's because I keep my frig really cold 40 degrees but I don't feed mine until it looks like I have to
Sometimes it's every other week (summer) sometimes it's once or so a month in the winter
It does take a bit longer to refresh
 
AntoniaJames January 14, 2013
Q to Editors: What recipe did you use for the loaf of bread pictured in the photo accompanying the weekly digest for this post? Many thanks. ;o)
 
Marian B. January 15, 2013
We cheated and used a store-bought loaf for the sake of time! Would love to hear your favorite sourdough recipe.
 
AntoniaJames January 16, 2013
I use this one http://williamalexander.com/bread/baguettes.cfm , but substitute 25 g each of whole wheat and whole rye (pumpernickel) flours for 50 g of all-purpose. I use this both for baguettes and boules; when making a boule, I often increase the substitution of other flours, and bake it in my Dutch oven. ;o)
 
Lazyretirementgirl October 1, 2017
AJ, when you use this recipe for a boule, how long do you bake it? Thanks.
 
left B. January 13, 2013
I currently have two starters in my refrigerator which I feed once a week. One of them is a Liquid Levain from Daniel Leader's LOCAL BREADS. This is the most lively of the two--bubbly on the surface and elastic. I let it sit in a homemade proofing box consisting of a hot pad for 8 to 12 hours and either bake with it or store it in the frig for another week. The other is a German rye sourdough from the same book. This one requires 12 to 24 hours of standing prior to baking but only one hour if one simply wants to refresh it for another week in the refrigerator. This starter doesn't exhibit much activity on the surface but it is like a mousse when stirred.
 
linded January 13, 2013
MarionBull - your post has nothing to do with the subject at hand. WHat were you thinking? It's all about you?

 
scotchgrrl January 14, 2013
MarianBull is the author of this article. The gray box you are referencing is not a post from her but the 'About the author' section of the article that appears at the end of every article on this site.
 
scotchgrrl January 14, 2013
MarianBull is the author of this article. The gray box you are referring to is not a post from her but the 'About the author' section that appears at the end of every article on this site.
 
henandchicks January 13, 2013
This recipe is so similar to mine; I love it, and the consistant results. This may be nit-picky, but it is not the yeast byproduct alcohol that makes the bread taste sour (or else all bread would taste sour!), but it is lactic acid, which comes from the lactobacilli.
 
Marian B. January 15, 2013
Thanks for catching that!
 
Michael J. January 20, 2013
Actually, the sourdough culture develops both lactic and acetic organic acids depending on how you feed and maintain the culture. Warm ad loose (100% hydration) tends toward the lactic while firmer and cooler tend toward the acetic. The refrigerator storage for long periods or for quick feeding then repeatedly back in the refrigerator will make even a 100% hydration culture move to the dark side (acetic).
By the way, the article was very good and clearly written and I will share it with our baking students.

Michael Jubinksy - Stone Turtle Baking and Cooking School, Lyman, Maine
 
kristy49 January 13, 2013
I have a starter I made with organic raisins, water and wheat flour for 10 days on the counter, then added more water and regular bread flour until a sponge formed. I keep it in the fridge within a crock type jar with a strong latch seal.
When I take it out I get it to room temp, add more flour and water, then wait a couple hours and take half for my recipe, putting the rest away after 24 hours uncovered on the counter.
 
Marian B. January 15, 2013
Cool! I've heard of people making starters from canned pineapple rings, but never raisins.
 
abbyarnold January 13, 2013
My starter is a combo of something I bought years ago from King Arthur's catalog, an ancient family starter from my friend Melissa, and the wild yeast in the air around our neighborhood which until recently was the site of a huge and wonderful sourdough bread bakery. I keep it in the fridge and have been known to neglect it for up to a year. I keep a bit in the freezer as insurance. It is usually in an old plastic container that once held salsa or fresh mozzarella--no fancy container. It takes 3 to 5 days to wake it up after a long haul in the fridge, and I use water and flour only to feed it--no dairy products. It makes great bread and waffles. I sometimes use the "no-knead" methodology and it still works great. When my kids were little I sold little pots of starter along with recipes and instructions at the PTA fundraisers, and have taught sourdough workshops at Unitarian Universalist Teen Camp in our district.
 
KThomas January 13, 2013
I use the natural yeast that is in the air. Our family's start is about 40 years old now. I take it out of the fridge about 3 to 5 days before I expect to use it. I only use milk in mine so I add 1 cup of whole milk or buttermilk along with one cup of flour to freshen it up. I then let it sit on the counter until I use it. Then I put it directly back in the fridge without freshening it until the next time. I only freshen it before I use it so it is very low maintenance. Sometimes it sits in the fridge in it's crock for more than month without use. If the crock starts to get a little rough looking ie sourdough start buildup on the sides I occasionally clean it. I do that by taking any start out and placing it in a bowl. I then gently clean the crock with cool water by hand, no soap please and never in the dishwasher. Once cleaned up I add the start back in. The cracks in the crock's glaze retain some of the natural yeast spores and help it start right back up again. IN the summer I occasional let it sit outside under a dishtowel to collect more yeast. Makes the best pancakes and waffles.
 
chasey January 13, 2013
Just in case you're a gluten free goddess who loves sour dough... Just found this:
http://www.artofglutenfreebaking.com/2010/10/sourdough-starter-gluten-free/
 
chasey January 13, 2013
Question... Is there such a thing as gluten free sour dough starter? Love this pet!
 
Carolyn C. January 9, 2013
My mother made sourdough using wild yeast. My son said what ever was in the bread it never molded, when she sent him bread in college. I am now taking my starter to every place she made bread to collect the yeast in that area. I am now making bread with gluten free grains and flours. You start with purple cabbage leaves and apple peels. There is something on the cabbage leaves that takes the place of gluten. I have my mother's crock that I keep covered with a homespun cloth. Baking fun to all.
 
chasey January 13, 2013
Will you pretty please report back?? I would so love to learn how to do this!
 
Carolyn C. February 27, 2013
There is a cook book called the Gluten Free Vegan Bread book (I think that is the whole title. I have the book but it is not with me now. I will try and post later with the correct title. The book is full of all sorts of bread recipes. Loaves,pita, flat breads, and others. The sour dough starter recipes is in this book.
 
AntoniaJames January 9, 2013
My care and maintenance routines are much simpler than that described. I made my starter with apples and apple peels (good farmers' market apples) using the method described by William Alexander in "Fifty Two Loaves." I feed it only once before baking, typically the night before (leaving it out on the counter uncovered for a few hours), or feeding it 3 to 5 hours in the morning before starting my breadmaking, if I haven't thought that far ahead. Either way I let it come to room temperature for an hour or two before starting my dough. I feed it once every 7 to 10 days, when I think of it, if I haven't fed it for baking during that period. Using a wild yeast levain has taken my bread making to a whole new level. I even use my starter in my Pullman loaves. I convert all measurements to weight, then add about 250 grams of starter, reduce the flour and liquid accordingly. Having a starter with 100% hydration simplifies the math. ;o)
 
Marian B. January 15, 2013
Thanks for the tips! I love hearing how everyone makes starters a different way.
 
jabof72 January 9, 2013
For those asking about using grapes in your stater, Nancy Silverton shows you how she makes her's:
http://www.youtube.com/watch?v=ERgrxYYWzqE
 
monkeymom January 8, 2013
I've tried to make starter several times and I've gotten the best tasting and fastest results using the pineapple juice method at the link I'll paste below. I find that keeping my starter at room temperature allows for a different balance of beasts in the starter that gives a wonderful flavor and funky aroma. The funk is good for really good tasting bread. I do keep a back up in the fridge in case I don't bake for a while or as insurance for over zealous cleaners in the the kitchen. The post below if long but it has a lot of the theory behind why it works. And it really does!
http://www.thefreshloaf.com/node/10901/pineapple-juice-solution-part-2
 
chasey January 13, 2013
Thank you!!
 
Sekkyo January 8, 2013
Living around many vineyards, I wonder if anyone has started some with the grapes left on the vine after harvest when they've started to turn? I'm tempted to do that with a variety of two of white grapes growing a couple hundred feet from my house.
 
trampledbygeese January 8, 2013
That's a good idea. Let us know how it goes.

When I begin a new starter, I always buy a whole bunch of fresh, organic fruit, including grapes, and keep right next to the would be starter. I don't know if it works, but I imagine all the yeast on the outside of the fruit will somehow migrate into the mash and make the starter more lively.

Starters I've begun during the harvest period (Aug - Oct) have always been more active than starters I've captured at other times of year.
 
Sekkyo January 8, 2013
Yeah, that's what I was thinking. I need to set my alarm now for creating my starter. If it's any good I'll send you some so you can have your own California Wine Country sourdough starter. :)
 
marcellatp January 8, 2013
This year I started a new starter in anticipation of baking more bread. I use equal parts bread flour, whole wheat and dark rye flours to feed my starter. They're fun to bake with. We did pretzels on Sunday and I'll do some crackers later this week.
 
trampledbygeese January 8, 2013
Oh, sourdough crackers. Sounds good. I'll have to find a good recipe.
 
Marian B. January 15, 2013
I love rye sourdough breads! Such an amazing flavor combination.
 
Rachel M. January 8, 2013
So it is okay to keep it covered? Do I ever have to let it breath?
 
trampledbygeese January 8, 2013
It is a good idea to keep it covered with a cloth or towel so that the bugs won't get in it.

When I have mine in the fridge, I have it in an (almost) air tight container to prevent smells from entering the starter. I say almost air tight, because I did have one batch expand in the fridge and shatter a rather nice (and rather strong) crock. Having it almost air tight leaves a little room for it to ooze out if it expands.

But on the counter, I find it does better if air can get in at it. I don't know the reason why, but it just sort-of likes breathing. A simple (clean) kitchen towel is enough to keep the bigs out.
 
Marian B. January 8, 2013
I agree with trampledbygeese. You also want to keep it covered to keep it from drying out. I've never tried storing it uncovered.
 
trampledbygeese January 8, 2013
Thank you kindly.

I'm actually doing my weekly soudough baking today.

I keep my starter in the fridge during the week and wake it up the night before. If it's been in the fridge over two weeks, then I usually wake it up two days before I bake. But my starter has been extra active this year and I give myself all day for the bread to rise.

I'm curious to try the method in this article where you take it out several days beforehand. I bet this would give a much faster rise than my usual method.
 
trampledbygeese January 8, 2013
My personal method for keeping a sourdough starter is far less precise than this article. Sure, measuring everything exactly works great, but remember, there was a time when people didn't have scales in their kitchen and did things by feel. Once you get the hang of how the starter is suppose to feel, then you can put away the scales.

Another tip: the stiffer your starter, the more sour your bread will taste, likewise, the more runny you make your starter (or sponge) the less sour the bread. Some people have an almost liquid starter, whereas I keep mine as stiff as possible (and then make the sponge really runny - but that's a topic for another place).
 
Marian B. January 8, 2013
Great points, great tips! Thanks, trampledbygeese!
 
tamater S. January 15, 2013
That's really interesting, trampeledby - Can you give an idea of the consistencies, for example, would loose be like molasses, and stiff like peanut butter?
 
trampledbygeese January 15, 2013
I can probably get away with this better because I'm using rye flour for my starter and not wheat (which I use for the sponge and bread dough), but I keep my starter a little thicker than peanut butter. If the spoon will stand upright in the starter, and stay there without falling over during the night - that's about how stiff I keep mine.

I do this for a few reasons, some of them scientific and some of them just from experience.

First, thicker starter does make a more sour flavour to the finished bread, which not only tastes good but helps the loaf keep longer at room temperature without going mouldy.

Second, I don't have much room in the fridge, and it seems like I can get a larger concentration of yeast in a smaller area by keeping the starter stiff like this. Notice I said, seems like. I have no proof that this is what's happening except for personal experience.

Third, it doesn't seem to be so fussy about feeding times. When I keep a 'normal' aka thick pancake batter texture starter, it tends to make hooch if I don't feed it every 10 days or so, whereas the thicker starter doesn't hooch up until about three weeks of being ignored.

With a thicker starter like mine, you really do need to make a sponge the day before baking (or earlier). The sponge I make is a lot like pancake batter runny, about 1 part starter, 1 part flour, 2 parts water. Stir well, leave at room temp over night. If you leave it out more than 12 hours feed it again (at the same ratio, not the same amount as the first time), I measure (well, I say measure, more like rough guess) by volume but if you want to be precise it's better to measure by weight.
 
tamater S. January 17, 2013
Thanks trampled by, for that generous, informative answer. I too, have limited fridge space (1951 GE, just because I love it!) and on the counter, it's never "out of sight, out of mind." I started my first ever rye starter right after reading your post, with Anita's organic stone ground rye, and it's already starting to bubble away.
 
JamieKwas January 8, 2013
What is the best way to obtain a sourdough starter?
 
boulangere January 8, 2013
You can make your own by soaking organic raisins in water, then feeding it ratios of whole wheat flour (to begin with) and water, then switch to bread flour and water. The Bread Baker's Apprentice by Peter Reinhart is an excellent book in which to invest, and will take you through the steps. (Full disclosure, he was my Breads chef in culinary school, and I did recipe testing for that book.)
 
Hilarybee January 8, 2013
You can also make a starter with unbleached rye flour, filtered water and a little patience! Wild Yeast will still be present in whole grain flours that haven't been bleached. Adding equal parts water and flour-- watching for bubbles, a good sign and checking for contamination, like green mold, fungus etc. I am currently feeding a starter that was made from rye and water, only. It's been with me about five months and doing well.
I have also had success converting leftover yeast from homebrewing into a starter. That conversion is a touch trickier, but I've finally got a process that works with different kinds of beer trub.
 
chasey January 13, 2013
Any suggestions for a gluten free starter?
 
Sadassa_Ulna January 8, 2013
I agree when you say there are many different methods; almost everyone who keeps a starter does things a little differently. One thing to keep in mind is that starter can survive cold temperatures and can even be frozen, but you really don't want to let your starter get much warmer than 90 degrees Fahrenheit. Always measure equal quantities by weight. Most people recommend using bottled or filtered water over tap water. Last, keep the container covered; some people say to cover with something breathable - like cheesecloth or a paper towel held by a rubber band - and others say plastic wrap or a sealed lid is fine. [I use the refrigerator method because there is a lot less waste and I keep my starters covered with a sealed lid.]
 
foodie-pretense January 8, 2013
Lactobacillus is a bacteria, not a yeast. Sourdoughs contain both lactobacillus and wild yeasts. The sour taste is from lactic acid, not alcohol.
 
Marian B. January 8, 2013
Thanks for catching that!
 
boulangere January 8, 2013
They also contain acetic acid, which contributes to the sour taste. Lactic acid gives sourdough breads a creamy sort of taste.