maintaining sourdough starter

ingredients

• 1 part starter
• 4 parts water
• 1 part whole wheat flour
• 4 parts all-purpose flour

steps

1. Take what you need from your starter and put it in a fresh container (I use a mason jar). Discard the rest.
2. Add the water and stir to dissolve it.
3. Add the whole wheat flour and stir.
4. Add the all-purpose flour and stir until completely mixed. This can take some effort.
5. I like to wrap a rubber band around the container so I can see how much it’s risen.

notes

If I’m going to use the starter:

• 25g starter
• 100g water
• 25g whole wheat flour
• 100g all-purpose flour

Depending on the temperature, it’ll be ready to use in ~6-8 hours.

If I’m just maintaining the starter:

• 10g starter
• 40g water
• 10g whole wheat flour
• 40g all-purpose flour

I’ll let it sit out for a few hours, then I’ll put it in the fridge. I usually maintain it again every 1-2 weeks, but you could probably go longer - it’s pretty resilient.