Sourdough Starter Feeding Steps© Chef Laura Bonicelli
5 from 1 vote
- FIRST FEEDING
- Remove your starter from the refrigerator.
- Stir in or discard water on top, if there is any.
- Measure equal parts of starter, warm water, and flour. (Note: In the video, I recommend 110 grams, I'm going to recommend you double this to 220 grams so you're sure you'll have enough. After you get used to the process, you can always reduce the amount of each ingredient so you aren't wasting them. If you need to increase your starter volume at any time, weigh all of your starter and add equal amounts of water and flour and continue.)
- Mix well, cover with plastic wrap, and let sit in a warm area for at least four hours. The mixture will rise and become bubbly. Note: The leftover starter can be tossed or fed to give to a friend.
- SECOND FEEDING
- Measure the ingredients in the same ratios as you did in the first feeding, mix, cover with plastic wrap, and let rest for at least 4 hours.(I sometimes leave it overnight) Note: the leftover starter in this feeding (Second feeding) is your discard - to be tossed (fed for a friend) or kept in the refrigerator to use in discard recipes.
- After the four hours, measure the amount you need for your recipe. The leftover starter goes into the refrigerator. Note: This is your new starter - the starter you will feed and use the next time you bake.
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