Ingredients and Tools:
- Sourdough starter
- All-purpose flour or bread flour (unbleached)
- Water (filtered or dechlorinated)
Instructions:
1. **Prepare the Starter**: Take your sourdough starter out of the refrigerator (if it's being stored there). Allow it to come to room temperature for about 1-2 hours before feeding.
2. **Discard Some Starter (Optional)**: Depending on the frequency of your feedings and the volume of starter you maintain, you may need to discard a portion of the starter before feeding. This helps prevent your starter from becoming too large. Discard at least half of the starter, or if you have excess, you can use it for other recipes like pancakes, waffles, or discard recipes.
3. **Measure Ingredients**: After discarding (if necessary), measure out the amount of starter you want to keep and feed. Typically, you'll want to maintain a ratio of 1 part starter to 1 part flour to 1 part water. For example, if you have 100 grams of starter, you'll add 100 grams of flour and 100 grams of water.
4. **Feed the Starter**: Place the measured amount of starter in a clean container (glass or plastic). Add an equal amount of flour and water to the container. For example, if you added 100 grams of starter, add 100 grams of flour and 100 grams of water. Use room temperature or lukewarm water, as extreme temperatures can affect the fermentation process.
5. **Mix Well**: Use a clean spoon or spatula to thoroughly mix the starter, flour, and water until well combined. Ensure there are no dry patches of flour remaining.
6. **Cover and Let Sit**: Cover the container loosely with a clean kitchen towel or plastic wrap. Place it in a warm, draft-free area at room temperature (ideally between 70-75°F or 21-24°C). Allow the starter to ferment and rise. This process typically takes 4-12 hours, depending on the activity of your starter and ambient temperature.
7. **Check for Activity**: After a few hours, check on your starter. It should begin to show signs of fermentation, such as bubbles forming on the surface and a slight increase in volume. It may also develop a tangy aroma.
8. **Use or Store**: Once your starter is active and bubbly, you can use it to bake bread or other sourdough recipes. Alternatively, if you're not ready to bake, you can return the starter to the refrigerator for storage. Remember to feed your starter regularly, typically once a week if stored in the refrigerator, to keep it healthy and active.
By following these steps, you can effectively feed your sourdough starter and keep it thriving for all your baking adventures.