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SOURDOUGH STARTER FEEDING

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

 

20 grams -or- 2 tablespoons of starter (compost the remainder)

100 grams -or- 2/3 cup organic whole wheat flour

100 grams -or- 1/2 cup water

 

Stir all ingredients together until a smooth batter is formed.  Pour into a wide mouth pint 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 a couple hours after feeding, then return to fridge. Then, a few days before you want to bake, take your starter out of the fridge and feed daily at room temperature. This rejuvenates the culture from it’s cold slumber, and gets it healthy and active for leavening.

 

 

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