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How to Keep Your Sourdough Starter Happy & Healthy (all year round)

A thriving sourdough starter is essential for baking delicious, tangy bread. Here are some practical tips to ensure your sourdough starter stays healthy and active:


Establish a Consistent Feeding Routine

Regular feedings keep your starter happy and vigorous. Depending on how often you bake, feed your starter daily or every other day. A common feeding ratio is 1:1:1 (starter:flour). For example, if you have 100g of starter, feed it with 100g of flour and 100g of water.


Use High-Quality Ingredients

Choose unbleached, all-purpose flour or whole grain flours like whole wheat or rye for feeding. These flours contain more nutrients, which help promote better fermentation and a stronger starter.


Maintain an Ideal Temperature

Sourdough starters thrive in warm environments. Aim to keep your starter in a spot with a consistent temperature between 21-24°C (70-75°F). If your kitchen is cooler, consider placing your starter in a warmer area, such as the top of your refrigerator or in a proofing box.


Monitor Hydration Levels

A properly hydrated starter should have a consistency similar to thick pancake batter. Adjust the hydration as needed: if it’s too thick, add a bit more water; if it’s too runny, add a bit more flour. This balance helps maintain the right environment for the yeast and bacteria.


Observe for Signs of Health

A healthy starter should be bubbly and have a pleasant, tangy aroma. If it develops a foul smell or shows signs of mold, it’s best to discard it and start anew. Regularly observing your starter will help you catch any issues early.


Adjust Feeding Frequency Based on Use

If you’re not baking frequently, you can slow down the feeding schedule. Feed your starter every 1-2 weeks and store it in the refrigerator. Before baking, bring it back to room temperature and resume regular feedings for a day or two to reactivate it.


Keep Utensils and Containers Clean

Always use clean utensils and containers when feeding your starter. This practice prevents contamination and ensures your starter remains healthy and active.


Give It a Boost When Needed

If your starter seems sluggish, give it a boost by incorporating a small amount of whole grain flour or using pineapple juice instead of water for one feeding. These methods can help revitalize the microbial activity.


Practice Patience and Pay Attention

Finally, be patient and attentive to your starter’s needs. Each starter behaves slightly differently based on its environment and the flour used. With time and observation, you’ll learn what works best for your specific starter.


By following these tips, you’ll ensure your sourdough starter remains healthy, active, and ready to bake delicious bread whenever you are. Happy baking from all of us at Sourdough by the Sea!

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