Keep Your Sourdough Starter Bubbling

bubbling sourdough starterLots of people who love sourdough bread don’t bother to make it themselves because they think it’s too much work to keep the starter alive. I have one friend who has a “no pets” rule in her house – and that means no sourdough starter too! But once the starter is established (see how to do this here) it’s pretty easy to keep it alive without catering to it every day. Here are some options:

Option 1: Discard half of the starter and add 1 cup of flour and 1/2 cup of water to the remaining starter every day. Not a very useful method unless you plan to make bread almost every day.

Option 2: Store any remaining starter (after making bread) in the refrigerator and feed it once a week. To feed, discard half of the starter and add 1 cup of flour and 1/2 cup of water to remaining starter one day each week. Allow the starter to ferment at room temperature for at least 2 hours before returning it to the refrigerator.

Three days before you want to bake another loaf of bread, remove the starter from the refrigerator and feed daily, following days 5-7 of Sourdough from Scratch for best results.

Option 3: You can keep the starter in the refrigerator for several weeks at a time without feeding. However, it may take more than 3 days of feeding to get it bubbling again.

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About the Author

Renee Pottle, an author and heart-healthy educator, loves to explore and write about the Mediterranean Diet. She blogs at SeedToPantry.com and HestiasKitchen.com.

Comments (6)

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  1. viggie says:

    Awww it’s sad to think people wouldn’t want to keep sourdough because they think it’s too much work. I just bake once a week since I’m baking for myself only, and do the fridge method. Really low maintenance.

    • Good for you viggie! I agree, keeping the starter alive only takes a few minutes a week – and it’s lots easier than trudging to the store to buy a loaf! Not to mention better tasting, better for for us…….

  2. […] Start with two cups of our revived starter (see how to keep a sourdough starter bubbling here). […]

  3. […] Start with two cups of our revived starter (see how to keep a sourdough starter bubbling here). […]

  4. […] looking to start your own sourdough from scratch see our posts on how to get your starter going, how to keep it going, and how to revive a dead starter too! Share […]

  5. […] For this version I used a rye sourdough starter. Why, you ask? Because I am guessing that the fisherman’s cornmeal mush wasn’t overcooked, but fermented – thus sourdough! And rye flour is best for giving us a real fermented flavor. But, if your starter isn’t made from rye flour don’t despair. Simply use rye flour for the final feeding (day 7). See how to keep your sourdough starter bubbling here. […]

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