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Sarah Jampel
Sarah Jampel

All you sourdough experts out there: I need your help!! Here's the starter I've nurtured so far. I'm keeping it on the counter and feeding it 2x a day: 4 ounces starter to 4 ounces flour to 4 ounces water (filtered). Am I on the right track here? Any idea when I should do my first floaty test to see if I can use it to bake? And what's an easy recipe to use up some of the discard?

drmaliksi
drmaliksi
Also, using the scale is always best. I like metric but whatever you are comfortable with.
Steve Dale
Steve Dale
Definitely on the right track. I feed mine 2:1:1 previous starter:flour:water, twice a day, and incorporate whole wheat (rye suggested above) occasionally to add acidity and nutrients. It took mine about 2 weeks to get really strong. Have fun!!
drmaliksi
drmaliksi
You're most welcome!
CookOnTheFly
CookOnTheFly
I gave away parts of my starter on Freecycle as I grew the batch. Or else make waffles or scones.
Melina Hammer
Melina Hammer
Go Sarah! Sourdough is def an adventure (and more forgiving than we give it credit to be, I've found). Can't wait to see what you produce. ??
Sarah Jampel
Sarah Jampel
Thank you so much!!! I'm nervous but excited.
Jadyn Damon
Jadyn Damon
I think if the starter is rising (and eventually falling) regularly after you feed it then it's ready to use, and I do the float test after feeding and when it looks bubbly and spongy (about 4-6 hours after a feed or overnight depending on dilution of starter to water/flour). Crackers are a good, quick way to use excess starter (starter, oil, flour and some water). Good luck!
Sarah Jampel
Sarah Jampel
Thanks!!
drmaliksi
drmaliksi
I have a two year old starter that is still going. Wait at least 7 days to develop flavor and it should look more bubbly and smell sour than your present picture.
I use an equal mixture of dark rye/King Arthur AP flour and water.
I like to store mine in a jar and you can put it to sleep and revive it again so you donʻt have to start over each time. Pepe LePew, is the name of my starter. In the last two years, I have put in him in the fridge for up to 4 months in the fridge. When I am ready to bake, feed him twice a day for 2 days and he is ready to do the job!
Sarah Jampel
Sarah Jampel
Wahooo thanks!
Elizabeth Kirkman
Elizabeth Kirkman
Check King Arthur Flour's website. They have a lot of useful information and recipes on sour dough and how to care for your starter
Sarah Jampel
Sarah Jampel
I think I've read the whole site ?