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Caring for Your Starter
Appears in
Published 2016
- Each time you use some of the starter, simply replace with an equivalent quantity of flour and water – this is usually known as feeding or refreshing. You also need to refresh on the day before a baking session.
- When refreshing, feel free to experiment with different ratios and total amounts of flour to water: a looser starter will ferment more quickly than a stiff one; refreshing more often or adding a large refreshment will dilute the taste and acidity.
- It’s a living thing (well, technically billions of living things) so get to know it. The acidity, flavour, aromas and speed at which starters work vary, so learn what’s normal for yours.
- Give it a name. You can’t call yourself a proper sourdough nut if you don’t – though I know some people strongly disagree with me on this one!
- Forget it. Unlike other members of your household, your starter will be forgiving of neglect. Though it will be happy to help you bake bread once a week or even daily, your starter can be left untouched at the back for the refrigerator for weeks or even months. The yeast and bacteria populations will decline over time but enough will live on in a dormant state. The longer you leave it, the longer it’ll take to “wake up” though and it might need a few days’ of refreshments before it’s up to full vigour.
- Unless you are using your starter every single day, keep it in the fridge, which will slow it down and reduce the frequency at which you need to refresh it. You just need to remember to take it out and refresh it the day before you intend to make a loaf.