How to Maintain a Room-Temperature Sourdough Starter
Maintaining a Room Temperature Sourdough Starter ensures it's always active and ready for baking. A room temperature starter requires regular feedings and attention.
Equipment
- clean jar with a lid
- rubber bank
Ingredients
- sourdough starter recently fed and active
- flour
- water
Instructions
- Remove about half of your starter and discard it or use it in a sourdough discard recipe.
- Add equal parts flour and water by weight. For example, if you keep 20g of starter, add 20g of flour and 20g of water.
- Stir well to incorporate all ingredients.
- Keep the starter in a clean jar at room temperature, loosely covered to allow airflow but prevent contamination.
Notes
Tips
- Always use clean utensils to avoid contamination.
- Maintain a consistent feeding schedule to keep the starter predictable.
- Adding warm water can help speed up the fermentation process if your house is chilly. But use caution. When adding water make sure it is not hotter than 110°F (43°C). Water temperatures above 110°F (43°C) will kill your starter.
- Mark your container with a rubber band to track how much the starter rises after feeding.
- Adjust the hydration as needed. If your kitchen is very warm, a slightly thicker starter can slow down fermentation and prevent over-acidification.
- Monitor your water source. If you suspect your tap water contains chlorine, switch to filtered or dechlorinated water to avoid harming the microbes.
- Keep a backup starter. Dehydrate a small portion of your starter as insurance against accidental spoilage.
