Weekly Sourdough Starter Maintenance Routine
10805Min
1Servings
40Cal
EasyLevel
Kid friendly
#sourdough#starter#weekly#baking#maintenance
Equipment
digital kitchen scale
glass jar
silicone spatula
Ingredients
Starter Maintenance
active sourdough starter (active)
2 g
all-purpose flour
10 g
room-temperature water
10 g
Instructions
1
Reserve a tiny amount of starter
After baking, keep just 1–2 g of starter in a clean jar.
2 min
Use a digital scale for accuracy.
2
Feed at 1:5:5 ratio
Add 10 g flour and 10 g water to the 2 g starter.
3 min
Stir until no dry flour remains.
3
Room-temperature fermentation
Leave the jar at room temperature until you see the first small bubbles and a slight rise.
240 mintimer 240 min
Do not wait until peak; you want early activity.
4
Refrigerate for the week
Place the jar in the fridge to slow fermentation before it becomes overly acidic.
10080 min
Label the jar with the feeding date.
5
Final feed before baking
Remove from fridge, feed once more, and let the starter rise all the way to peak. Use the active starter for levain and reserve 1–2 g for the next cycle.
480 mintimer 480 min
Starter should double and look bubbly on top.
Original recipe
Storage
Fridge: 7 days
Reheat: Not applicable
Starter remains dormant in fridge; feed once weekly before baking.
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