How to feed Sourdough starter – Beginner’s Guide
Making or feeding sourdough at home is an easy task. however, maintaining it can be confusing for the first-timers who haven’t make use of a sourdough starter. About this, i decided to give out a user guide on how to feed sourdough starter without special equipment.
Some days ago, i wrote about how to how to use a sourdough starter and also included the benefits. I also reviewed some of the best food processors for dough making. So this time, I’ll be putting you on a guide on how to use the sourdough starter with just ingredients and no special tools or equipment.
Due to the regular update that is been made to this article to keep the guide helpful and informative, I’ve decided to make it only in text fora mat without videos.
You as well take a look at some of our recommended food processors for kneading doughs
What is a sourdough starter?
Sourdough starter is locally made by you through fermenting flour and water rather than the regular ones you buy from the stores. This yeast requires 2 ingredients to make it successful and once it performs, it requires less time. Once active, you are required to feed it once a week in other to keep it healthy and happily active. Just the way you would have taken care of it like a pet.
While Some people believe that bread made with the use of sourdough starter is much healthier compared to the one made with yeast. If you are a bread lover and would love to have a taste of how better sourdough os compared to yeast, then you are at the right place as this article is about how to make a sourdough starter.
So with no further ado, let’s take a thorough look at the step by step guide on n how to feed sourdough for a maximum positive result.
What is sourdough feeding?
Feeding your sourdough starter is referred to as the process of adding mixtures that include the combination of flour and water to your existing dough starter, thus keeping it alive, and nourished.
The reason why you need to feed your starter is because they are full of wild yeast, and wield yeast do get hungry. So to keep it alive healthy and hearty, you must feed it with the needed food (flour and water).
How much should I feed my sourdough starter?
How often you are expected to feed your sourdough depends on the temperature you kept it. To keep the sourdough starter active for a longer time and avoid it metabolizing, you will need to keep it in a cold environment.
A typical condition of where to keep the starter are places such as fridge or cold room, this way you will only need to feed it once a week. Otherwise you may need to feed it more often daily if kept in warm environment.
Having gone through what sourdough starter and feeding mean, lets take a closer look at how to feed a sourdough properly.
You can also go through our food processor vs blender reviews, to see which would be the best for kneading dough. If you are a Kitchen Aid fan, you can also take a quick look at our top choice of kitchenaid food processors.
How to make sourdough starter
This recipe need for Sourdough Starter take six days, but could last even more if kept cold. Also its very easy to achieve. Beside, sourdough starter can be fed in to way. So with that been said, lets take a complete look at the procedures needed to feed our starter.
How to make a sourdough starter
The recipe need for Sourdough Starter takes six days but could last even longer if kept cold. Also, it’s very easy to achieve. Beside, sourdough starter can be fed in two ways. So with that been said, let’s take a complete look at the procedures needed to feed our starter.
Hints: How to make a sourdough starter!
To make a sourdough starter, here are just what you will need to acquire.
- 3/4 L jar (I use this one)
- 1 bag unbleached all-purpose flour
- 60 g (1/2 cup) wheat flour
- Warm water
Note: use chemical/chlorine-free water. Also, it’s recommended that you use either KAF, whole food or Traders Joe’s flour.
The below guide has the complete detail you need to have to feed sourdough and would go a long way to help you understand how to make your sourdough starter and maintain it.
Notice section: If your house is warm then you should use cold water but if in a cold environment, lukewarm water is required.
How to create sourdough starter (Step 1 – 4)
Day one and two-step includes the necessary information needed on how to make your sourdough.
DAY ONE(1) – Mixing Starter
Step 1: Combine 60 g (1⁄2 cup) of whole wheat or KAF flour with cool water in a large jar/container. Make sure the container is you intend to use for making the starter is large enough to accommodate your starter even as it grows rapidly; we highly recommend you go for at least a 1-quart capacity container size.
You can use either glass, crockery or stainless steel container. Better still a food-grade plastic can also be used as it will all work fine.
Step 2: Thoroughly mix everything with a fork until it becomes smooth, thick and pasty; and make sure there’s no dry substance anywhere. If there is a need to add more water to it, you can measure it by volume to ensure you achieve the needed texture.
Lastly, Cover the container with plastic wrap or a lid, and set it in a warm spot of about 70° F for 24 hours. while you wait for it to grow.
DAY TWO(2) – Bubbles in the starter
Step 3: This day, you may see no rise or any activity, but what should be your first concern is to see if any small bubbles have occurred within the first 24hrs and are certain to occur. Also be aware that those Bubbles on the surface is a sign of fermentation, which is the result you want!
However, it’s alright if you don’t see any; the reason being that the bubbles might have popped up and dissolved overnight while you were fast asleep. As this oftentimes do occur.
Step 4: During the creation process, and even after your starter has been established, it’s normal for a dark liquid to occur on the starter. Just pour it off, along with any discoloured starter present. while you prepare to start the feeding process.
How to feed the sourdough starter (Step 5 & 6)
DAY THREE (3)
Step 5: Discard the remaining half of the starter (½ or 113 grams), and add to the remainder a scant 1 cup (113 grams) of whatever previously used Flour that you are using for the starter, also add 1/2 (113 grams) cool or warm water depending on your house temperature.
Step 6: The texture should resemble thick pancake batter or plain yoghurt (not Greek) at this point all you need to do is to add more water as needed. You need not do anything else again. Just cover the rest of the starter back in the temperature area for another 24 hours.
Note: Refer to the notice section at the beginning to see which type of water is expected to be used.
Feeding Dough starter (Step 7)
Day Four, Five & Six (4-6)
Kindly Repeat the same feeding process outlined on step 5 and 6 of Day 3.
Discard the remaining half of the starter and feed it with the remainder a scant 1 cup (113 grams) of whatever previously used Flour that you are using for the starter, also add 1/2 cool or warm water.
As the yeast begins to develop, your starter would rise, by then you should be seeing bubbles form on the surface and throughout the culture. To make the start remain active and happy just like you would do to your pet, you need to continue feeding it by following the procedure that was outlined.
Note: Whenever the starter falls, it’s a sign to show that you need to feed it again. You can as well feed the sourdough starter once a week following the procedure found on day three of the “how to feed sourdough starter“.