Sourdough Starter Maintenance

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Ingredients

1. 1

   Remove your sourdough starter from the refrigerator if storing it dormant. Let it come to room temperature for about 30 minutes. Observe its appearance – it should have a slightly sour smell but not unpleasant.

2. 2

   Discard about half of your starter (or use it in recipes like pancakes or crackers). You should have approximately 1/2 cup remaining. This step prevents your starter from growing too large and ensures it gets fresh nutrients.

3. 3

   Add 1/2 cup of room temperature water to your starter. Stir vigorously with a clean utensil until the starter is dissolved and the mixture is milky. This helps distribute the yeast and bacteria evenly.

4. 4

   Add 1/2 cup of flour to the water-starter mixture. Stir until no dry flour remains and the mixture is smooth and thick, like a thick pancake batter. Scrape down the sides of the jar.

5. 5

   Mark the level of your starter on the jar with a rubber band or piece of tape. This helps you monitor its growth. Cover loosely with a lid or breathable cloth secured with a rubber band. The starter needs airflow but protection from contaminants.

6. 6

   Place the jar in a warm spot (70-75°F / 21-24°C is ideal). Avoid direct sunlight or heat sources. Let it sit for 4-12 hours, depending on temperature and starter activity. It's ready when it has doubled in size, shows lots of bubbles, and has a pleasant sour aroma.