Starter Feeding

The starter you received from me will be a 100% Rye starter.  You can use this starter and feed it any flour you like.  There will be a difference on how much you should start with depending on if you are using white flour vs. whole grain flour.

I have posted below two different recipes below.

This starter will be on the stiffer side.  I like to use a stiffer starter because it allows me to have more time between feedings, easier to manage, and it brings more acidity to the bread.  If you want to make a liquid starter, there are notes below.

Feeding:

If you are feeding it with White Flour (All Purpose or Bread) 

Spoons and cups

• 1/2 Tbs Starter
• 1/2 c. Flour
• 1/4 c Water

By Weight (preferred)

• 5g Starter
• 25g Flour
• 15g water

If you are feeding with Whole Wheat Flour

Spoons and cups

• 1/4 tsp or less of Starter
• 1/2 c. Flour
• 1/4 c Water

By Weight (preferred)

• 1g Starter
• 25g Flour
• 15g water

1.  Mix all together in a plastic or glass jar. 
2. Cover and leave it in a nice warm place for 16-24 hours.  I like to place mine in a plastic deli container and place it somewhere that is above 68*, but less than 80*. If you marked your container with the starter level after feeding, mixture should at least double towards the end of the 15-24 hr period.
3. Repeat this process again, to feed.  You can either throw away the extra, compost it, or save it to make sourdough pancakes.

Note: for whole wheat feeding, 1g of starter can feed up to 100g of flour.  For the sake of simplicity and saving resources, I have made it 25g of flour.  The starter may grow faster within the 16-24 hr period.

How to use:

Depending on the recipe, you probably want to feed your starter with more flour and water the day before, so it can grow enough to be used the next day.  Just multiply it by 2-3 if you need a cup or 2 of starter.

If the recipe asks for "liquid" starter - this means that the flour and the water weight is the same.