There is nothing better than a loaf of sourdough bread.You can make your own loaves at home if you have a sourdough starter on hand.Depending on how often you want to make bread, you can keep your starter on your counter, fridge or freezer.You will never need to buy another sourdough starter again if you keep it fed and growing by adding equal weights of water and flour.
Step 1: You can keep your sourdough starter in a container.
No matter where you keep your sourdough starter, you need to make sure it doesn't fall into the wrong hands.A plastic container with a lid works well for home bakers.The starter needs some air to grow, so don't use an airtight container.A towel or plastic wrap can be used to cover the container.A clear plastic container is ideal because you can see the sourdough starter inside.There is a chance that a sourdough starter can double in size.A big container is enough for your starter to grow.
Step 2: You should keep your sourdough starter on your counter.
You can keep your sourdough starter on the kitchen counter if you want to make a loaf of bread every day.You can bake with a starter that is stored at room temperature.
Step 3: If you bake frequently, keep your sourdough starter in the fridge.
You should keep your sourdough starter in the fridge if you plan to use it less than daily.You won't have to feed it as much because it will grow a lot slower.You will need to plan ahead to bake.It will take a while to get it to room temperature.
Step 4: For up to a year, store your starter in the freezer.
If you want to take a break from baking, put your sourdough starter in the freezer.Roll out your starter and leave it alone for a day or two.You can keep the starter in the freezer by grinding it into powder in a food processor.If you want to revive a frozen sourdough starter, add a cup of water to the powder and mix it.After a half an hour, check to see if it is solid or liquid, and add water or flour to bring it to the right consistency.
Step 5: Equal weights of water and flour are given to the starter.
The amount of water and flour you give your starter depends on how big it is.The starter should be weighed and fed the same amount of water and flour.If you have around 1/3 cups of starter that weighs 130g, you'll need to feed it 1/3 cup of water and a small amount of flour.Measure the weights of the three ingredients using a kitchen scale.Don't feed your starter if it's getting too big.It will grow again.
Step 6: Feed the starter 1-2 times a day.
Depending on the temperature of your kitchen, you will need to feed your sourdough starter at least once a day.Feed your sourdough starter in a cooler kitchen.It should be fed twice a day in the warmer kitchen.The ideal room temperature is 70 F.If you notice the mixture is starting to get flat and loose bubbles at the end of the day, increase feedings to twice a day.
Step 7: Feed the starter weekly.
You can keep your starter fed if you bake once a week.If you don't bake that often, you may need to throw away part of your starter to keep it from getting too big.It's normal to have gray water on top of your sourdough starter.When you feed it, stir it in with the mixture.If you don't do it too often and feed it as soon as possible after 2 weeks, you can go two weeks without feeding a starter.Don't do this more than twice a year.
Step 8: For a couple of weeks, dry out your starter with flour.
If you can't feed your starter for a few weeks, mix it with 2 cups of flour.Put the flour into the starter and store it in a container in the fridge.If you want to revive the starter, add a cup of water to it and let it sit at room temperature for 30 minutes.
Step 9: Look for bubbles in the sourdough starter.
A thick sourdough starter is almost too thick to stir.If it looks healthy, it can be slightly more liquid.A sourdough starter will rise and fall in between feedings, giving it a domed top.The starter should be full of bubbles.Changing the temperature of the room, amount of feedings, or water temperature is something you may need to do if your sourdough starter isn't looking good.