FAQs
Find the answers here
When your starter arrives
Feed it. It might take a couple of feedings to get its groove back, but it will.
The feeding ratio is 1:1:1 (sourdough starter: flour: water), 60 grams unbleached flour (the flour that is appropriate for the starter you have purchased), 60 grams warm water, and 60 grams starter. Place in a mason jar with the lid loose; let it sit on the counter for a few hours until doubled. As soon as it is happy and active you can bake with it. To have enough starter for your recipe do not discard. Make sure you reserve 60 grams as your starter and bake with the rest. You can then place it in the refrigerator; tighten the lid and do weekly feedings, unless you bake a lot and wish to leave it out with regular daily feedings.
My starter didn't rise
This could be due to a couple of different reasons:
1) If the Temperature is too cold, try storing your starter in a different spot. The top of the refrigerator works well.
2) If you have used bleached flour, and the bleaching agents have killed off some of the live cultures, switch to unbleached flour.
3) You have used treated water. Sometimes, tap water has been treated with chlorine. Try non-treated water. Do not use Distilled water.
If all else fails, try resetting it by:
Put 25 grams of starter in a jar and feed it 50 grams of flour and 50 grams of water. With this ratio, your starter should double in size in about 12-24 hours.
My starter isn't increasing!
A sourdough starter does not increase in amounts on its own; it will double in size and then deflate. If you want more starter- At your next feeding do not discard, weigh your starter and feed equal amounts of flour and water. Repeat the 24-hour feedings until you have enough to bake your bread recipe. Make sure you reserve 60 grams of starter to keep as your "Mother Starter". Keep this in the refrigerator as your main starter. (be sure to feed it) with the 1.1.1 ratio.
