SOURDOUGH STARTER FEEDING

If baking every day, it’s best to leave your starter at room temperature and feed it every 8-12 hours. If only baking once in a while, store it in the fridge and feed once per week.

INGREDIENTS

1 tablespoon (or 10 grams) sourdough starter (compost the remainder)

3 tablespoons flour (or 30 grams) (whole wheat, rye, all-purpose or bread flour)

3 tablespoons (or 30 grams) warm water (filtered or de-chlorinated)

Stir all ingredients together until a smooth batter is formed. Pour into a wide mouth jar and cover with a loose lid or muslin cloth secured with a rubber band to hold it in place.


If baking intermittently, leave the starter out at room temperature for an hour after feeding, then refrigerate. The *day before* you want to use the starter in a recipe, remove it from the fridge and feed it every 8-12 hours. This rejuvenates the culture from it’s cold slumber, and gets it healthy and active for leavening.


If desired, bulk up your starter by doubling or tripling the recipe ingredients for use in pancakes, english muffins, naan bread, focaccia and more!


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