Original video by @applesauceandadhd — all credit to the creator.
Feeding a Sourdough Starter
A simple refresh for a neglected sourdough starter: a small spoonful of starter, bread flour, and water stirred to a stiff, biscuit-dough consistency. Kept firm, it holds its peak longer and gets you ready to bake in a couple of days.
Ingredients
- —sourdough starter · a tiny amount — about a small scoop; discard the rest
- 1/4 cupKing Arthur unbleached bread flour · approximate — scoop size wasn't measured
- —water · a splash, enough to reach a stiff consistency
Steps
- 1
Stir the starter together, mixing in any grayish liquid (hooch) that has collected on top.
- 2
Scoop a tiny amount of starter into a clean jar — that's all you need. Discard the rest or save it for discard recipes.
- 3
Add about a quarter cup of unbleached bread flour to the jar.
- 4
Pour in a splash of water and stir.
- 5
Keep adding water a little at a time until the mixture is verging on biscuit dough consistency — a stiffer starter holds its peak longer.
- 6
Set the jar on the counter. If the starter was badly neglected, feed it again the next day; that second feed is the one strong enough to bake with.
Creator's notes
The grayish liquid on top is called hooch — the waste byproduct of the organisms in the jar. Stir it back in. The acidic discard doesn't have to be saved. Jessica keeps her starter stiff because it has a longer peak. A starving starter needs two feeds before it's ready to bake with, so plan to bake two days out.
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