Starter Care & Feeding

· When your sourdough starter arrives, place it in a 16-ounce jar with a ring lid. Screw the lid on loosely, allowing gas to escape. Keep in mind that starters do not require air and should not be covered with cloth or paper, as these materials can promote the growth of mold and harmful bacteria.

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· The feeding ratio for your starter is 1:1:1 (sourdough starter: flour: water). Use 60 grams of unbleached flour (the recommended flour for your starter), 60 grams of warm water, and 60 grams of the starter. Allow the mixture to sit on the counter for a few hours, feeding it every 24 hours until it rises and falls consistently. It's important to note that the mixture doubling in size is not a strict requirement; sometimes it may not double, and at other times, it may rise more than double.

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· Once your starter is stable, you can store it in the refrigerator and feed it weekly, unless you bake frequently and prefer to keep it on the counter with daily feedings. To grow your starter, do not discard it at feedings; maintain the 1:1:1 ratio of equal parts (weigh what you have and feed it equal parts of flour and water). This ensures you have enough for your recipe while reserving 60 grams to maintain your starter.

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 DO NOT USE DISTILLED WATER

· It is important not to use distilled water when feeding a sourdough starter. Distilled water lacks the minerals and microorganisms found in tap water, spring water, and purified water, which are essential for nurturing the wild yeast and bacteria necessary for a successful starter. Instead, opt for filtered or tap water that is free of chlorine and other harsh additives. This will help create a more balanced environment for fermentation, ultimately improving the flavor and rise of your sourdough bread.

· Another essential consideration is the environment in which the starter is kept. A warm location—such as a sunny windowsill or near a radiator—promotes optimal activity in the yeast and bacteria. Care should also be taken with water temperature; ideally, the water used for feeding should be between 24 °C and 28°C (75°F and 82°F) to encourage growth, as excessively hot water can kill the yeast.

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· Feeding Your Sourdough Starter (note: all new starters should be kept out and fed daily until active and recovered from the shipping process).

· The frequency of feeding largely depends on whether the starter is kept at room temperature or in the refrigerator. A starter maintained at room temperature requires daily feeding, whereas a refrigerated starter can be fed weekly. To feed a live starter, discard all but 60 grams until the starter is active and has recovered from the shipping process.

Reviving a Refrigerated Starter: To reactivate a refrigerated starter, remove it from refrigeration and allow it to sit at room temperature overnight. The following day, feed and mix the starter thoroughly. Permit it to rest for 3–4 hours or longer as needed. Once active, extract the required amount for baking and determine whether to store the remaining starter on the counter or return it to the refrigerator, depending on your future baking schedule.

Long-Term Refrigeration: If the starter has remained in the refrigerator for more than 30 days without revival, it may be necessary to repeat this process over several days to restore its activity.