How to Maintain your Sourdough Starter
Humans have been harnessing the power of microbial fermentation by wild yeasts and bacteria to make bread for thousands of years.
Sourdough is a living community of microbes, chock-full of wild yeasts and acid-producing bacteria. The yeasts ferment sugars and make carbon dioxide, the bubbles found in most fermenting things. The bacteria take the sugars and starches and convert them into acids, which add flavour to the bread, and help it to be more digestible.
Most sourdoughs across the world are dominated by Saccharomyces yeast - the workhorse bread and beer fungus, as well as Lactobacillus bacteria, which are also found in products like yogurt. However, every sourdough is a little bit different and there are also oddball species of yeasts and bacteria present in different people’s sourdoughs, giving rise to differences in flavour.
OK! So now that you’ve got a sourdough starter (either through our do-it-yourself guide, a trusted supplier, or from a generous friend), the next question becomes: how do I take care of this thing? To many, a sourdough starter becomes like a pet, requiring constant feeding and attention. There are even sourdough hotels where people can drop off their doughy pets while out of town. However, there are ways to make caring for a sourdough starter easy, and my goal here is to downgrade the level of maintenance from a house pet to a house plant. Really! Just like that neglected spider plant in the corner, with the right care your sourdough can be ignored for weeks at a time too.
Feeding your Starter
Feeding a starter is simple: to grow enough sourdough to make a batch of bread, simply discard* all but a quarter cup of sourdough (about 25g) and then feed with equal proportions of flour and water: 50g (1/2 cup) flour and 50g (1/3 cup) water. You can scale this up or down as you please, maintaining a 1:2:2 ratio of sourdough starter, water, and flour. The starter should rise to double or triple in size within 8 hours if it is healthy – and often quicker, especially in the summer months! After it rises fully, it may drop or become more fluid – this is okay, but refrigerate if you’re not going to use it immediately. To test if it’s ready, take a small spoonful of sourdough starter and drop it in a cup of water – it should float. Don't worry if not, as long as it's bubbly that's a positive sign.
*Leftover sourdough can be used to make pancakes, crackers, and all sorts of delicious things.
In terms of which flour to use, I recommend using whole grain flour every third feeding, or as 1/3 of the feeding mixture. Note that whole grain feedings might not hold as much gas and so might be very active but may not pass the float test.
If you do not plan on making bread for a few days, you can reliably store a fed starter in the fridge for up to a month without feeding. When you need it again, make sure you feed it until it reliably rises again – sometimes the sourdough organisms need a couple feedings to come back to full strength! I recommend feeding at least once before using. This means that if I’m baking on Saturday, I’ll take the sourdough out of the fridge on Thursday evening, feed it, let it wake up (bubbles!), feed it again on Friday evening, and then it will typically be good to use for Saturday morning.
For long term storage, you can freeze sourdough. The microbes are quite tolerant of very wide temperature swings! So if you’re going away for an extended period of time, you can store a small bit of sourdough in the freezer (I’ve spread it thin on parchment and then crumbled it up). To revive, just let it thaw out then feed as normal. It might take a few extra feedings to perform like usual.
Troubleshooting Sourdough Starters
If starter is less vigorous and produces loaves that are too flat and/or acidic: the yeast in the starter may have died. You can try feeding with a lower ratio of sourdough to new starter, or start over and make/acquire a new starter.
If your breads are turning out too acidic or too difficult to handle (falling apart), try fermenting for a shorter period of time or refrigerating the dough until ready to shape/proof. This will help slow down acid production by the bacteria in the sourdough culture. This can especially be a problem in the hot summer months. The fridge is your friend, and can be used to slow down the dough fermentation, proofing, or any other step in the process.
Cheers & happy baking!
- Richard Preiss, Lab Director