Maintain Sourdough Starter at Room Temperature

If you plan on baking often, it's best to keep your starter at room temperature. It will always be ready to go without warming up, but it consumes a lot of flour and requires more work.

🔗 Source
#bread #fermented #sourdough

From: My Personal Site

🥘 Ingredients

  • sourdough starter 100 g
  • slightly warm water 100 g
  • unbleached all purpose flour 50 g
  • rye flour 50 g

🍳 Cookware

  • digital scale
  • glass mason jar
  1. 1
    Remove all but sourdough starter from container. (Alternatively, you can move a portion to a new jar). Use discarded starter for baking (you should discard around 200g starter, which is enough for two loafs)
  2. 2
    Mix in slightly warm water (80 degrees f) until thoroughly mixed.
  3. 3
    Using a digital scale , mix unbleached all purpose flour , rye flour into your glass mason jar or glass pyrex. I prefer a vessel with lower walls than a mason jar.
  4. 4
    Cover with a loose fitting lid.
  5. 5
    Every 24 hours (or 12 hours) repeat the process. Ideally you would feed when it doubles in size, which usually 5-24 hours.

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