Sourdough Starter Instructions

Sourdough Starter Instructions

By Jeff Collins, Founder & Owner at South County Bread Company 

How to Feed Your Sourdough Starter

First, start by eyeballing how much sourdough starter you already have. You will need to feed it at least that much, in equal parts of flour and water.

For Example

If you have 1 cup of starter, you will want to feed it at least 1⁄2 cup water and 1⁄2 cup flour.

If you are running low on starter, you will want to add more than the minimum requirements of flour and 

water. 

Feeding Instructions

Add warm (never above 100° F) water and flour to your sourdough container and mix it up. You want it to be the consistency of pancake batter. Cover your container with your lid or a tea towel. Allow it to sit for 4-8 hours depending on the temperature of the room.

Please note: The warmer the room, the quicker it will rise. The cooler the room, the slower it will rise.

You are looking for it to double in size. That is the tell-tale sign it is ready. It is now ready to be added to a recipe to make bread!

If you are not using it after feeding, place it in the fridge. This will stop it from rising any further. It's like hitting the pause button. 

How To Maintain Your Sourdough Starter

This part is pretty simple once you have it down. It just takes a little practice. Like anything living thing, it needs "food" to live. Your starter's "food" is flour and water. The location where you keep your starter will also determine how you maintain it. 

Non-Refrigerated

If you leave it not refrigerated (On the counter, for example) be prepared to discard some of your living starter (to make room in your container for more) every 12-24 hours.

Refrigerated

If you choose to refrigerate your starter, which we do at the bakery, you can store it there for a week without having to feed it. It can even be stored refrigerated for up to two months without being fed. 

Reviving a starter that has been stored in the fridge for a longer period of time is a good idea. This can be done by feeding it equal parts of WARM water and flour, allowing it to sit at room temperature for 8-12 hours, and then feeding it again. It may take a few cycles to get it back to a completely healthy place. But starters are very resilient. 

Questions?

We hope these instructions give you the jumping point you need to bake some amazing sourdough-based breads and treats! If you still have questions or want to ask about a specific recipe, feel free to contact us or stop in at the bakery at 333 Main Street in South Kingstown, Rhode Island.