Description
A strong and active sourdough starter is the key to baking beautiful, airy, and flavorful bread. However, many bakers struggle with starters that become too acidic, weak, or fail to give a good rise to their loaves. If you’ve been feeding your starter a traditional 1:1:1 ratio but are still facing issues, it’s time to try a different approach!
Ingredients
Scale
- 40g mature sourdough starter
- 120g all-purpose or bread flour
- 80g water (adjust slightly for consistency)
Instructions
- Take Out Starter: Remove your starter from the fridge and let it come to room temperature.
- Measure Ingredients: Use the 1:3:2 ratio (e.g., 40g starter, 120g flour, 80g water) for best results.
- Mix: Stir well until you get a super thick paste-like consistency. It should not be runny.
- Store: Place in a clean jar and cover loosely to allow gas to escape.
- Ferment: Let it sit at room temperature for a few hours before refrigerating.
- Feed Every 4-5 Days: Refresh using the same ratio when needed.
Equipment
CAROTE 21pcs Pots and Pans Set Nonstick, Cookware Set Black Granite Induction Kitchen
Buy Now →Notes
- This feeding method reduces acidity and enhances yeast activity, leading to better bread rise.
- The starter can be stored in the fridge and fed every 4-5 days, reducing the need for daily maintenance.
- Use unbleached flour and filtered water for the best results.
- If your starter smells too sour, it may need more frequent feeding at room temperature for a couple of days before returning to the fridge.
- Prep Time: 5 minutes
- Cook Time: Not applicable
- Category: Sourdough Starter Maintenance
- Method: Fermentation
- Cuisine: Baking / Bread
Nutrition
- Serving Size: 50g of starter
- Calories: 90 kcal
- Sugar: 0g
- Sodium: 1mg
- Fat: 0.3g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg