If you’re new to the world of making sourdough starter from scratch then welcome! As a beginner baker, maintaining sourdough can seem a bit overwhelming at times – not knowing when it’s ready for baking or when it needs to be fed.
But don’t stress! Sourdough can easily be mastered with a bit of patience and practice.
Some of the BIGGEST problems that baking newbies like us experience is being too impatient and baking with a weak starter. But thanks to some scientific insights and personal experience, I can help you troubleshoot your feeding mishaps and get your starter on the right track!
Steve
Now you may be familiar with my reliable yet complicated sourdough starter, Steve. He hasn’t quite mastered the art of raising sourdough bread yet, BUT after figuring out how to properly feed him, he’s finally on the path to success!
So what about your sourdough starter, [insert your starters name here]? When should you feed them? And when will they be ready for baking?
Feeding ratios
Before we can narrow down a feeding schedule for your starter, we need to understand feeding ratios. When we talk about feeding your starter, we’re talking about feeding the culture of yeast and bacteria that live within the sourdough. And yes, that does mean your starter is alive!
*Cue Frankinstien gif*
These little microbes that make up your starter ferment to produce lactic acid (providing sour flavor) and carbon dioxide (providing leavening capabilities). You can find out more about sourdough, and the science behind fermentation by checking out From Flour to Fermentation: The Sourdough Science You Need to Know.
In order for the fermentation of lactic acid and carbon dioxide to occur the yeast and bacteria need to feed on sugars. Additions of flour and water are the perfect way to supply said sugars and activate your starter.
You’ll see these feedings typically described in ratios like 1:1:1 where the first number is the starter, the second is the flour, and the third is the water. Let’s say for example you have 30g of starter. You can feed in a 1:1:1 ratio with,
15g starter: 15g flour: 15g water
A 1:1:1 ratio is best for daily feedings and maintenance. Other feeding ratios like 1:2:2 or 1:5:5 increase the quantity of starter if for instance you need more of it for baking.
Larger feedings can be mistaken for helping your starter rise faster, but this is almost never the case. A healthy, active starter ready for baking will rise within 4 hours of a 1:1:1 feeding.
Peak-to-peak feedings
Before adding flour and water to feed your starter, portions must first be removed. This is referred to as starter discard. Beginner bakers, and bakers that don’t use sourdough often, usually keep a smaller quantity to avoid substantial feedings and larger discards. Knowing when to discard and when to feed your starter is vital for the activity levels.
A technique known as peak-to-peak feeding can increase the amount of yeast and bacteria, ultimately increasing the activity level. The peak is one of the 6 stages your starter will go through after a feeding.
At this point the microbe population is at its largest making it the optimal time to feed your starter. Consecutive feedings at the peak will grow your starters microbe population considerably higher each time. The product of this technique is highly active starter that’s ready for baking.
In some instances you can feed your starter about an hour or so after it has peaked. The microbe levels will remain relatively high, so you can still feed your starter and see lots of activity. Wait too long to discard after the peak and you can diminish your starter’s activity.
“Dead” Sourdough Starter
Post-peak in the last stage of feeding, your starter will fall down to the original height remaining flat and lifeless. If left long enough, a layer of alcohol will form known as hooch. This signifies that your starter is essentially starving, causing the microbes to die off. Feeding consecutively after your starter reaches the starvation stage could prevent further microbe development and result in a sluggish or dead starter.
Discarding and feeding before the peak could also lead to a weaker starter. In the early stages before peaking the microbes are still growing and have yet to consume all available food. Discarding before yeast and bacteria have a change to grow will deplete their population size and also result in a dead starter.
Leaven
Now that you have the means to make and maintain an active starter, you’re ready to bake with it! If you’re like me and don’t bake with sourdough daily, you need to prepare a leaven. A leaven is a starter that’s made in bulk for baking. This practice is done by feeding larger ratios like 1:3:3 or 1:5:5 overnight. For example, let’s say you have 50g of starter but your recipe calls for 150g.
Discard half = 25g
Feed a 1:3:3 ratio → 25g starter: 75g flour: 75g water
Alternatively to maintaining a starter, making a leaven with a larger feeding ratio causes weaker levels of acidity which could de-acidify a strong starter.
In theory, rather than making a leaven in one batch you could grow your starter over time in smaller feeding ratios like 1:1:1 or 1:2:2 without discarding. Unfortunately, this will take up more time to generate the desired quantity if you’re starting with a smaller starter size. Gradually growing your leaven like this will give you the bulk starter you need without sacrificing the acidity.
When is my leaven/starter ready?
Similarly to starter, the optimal time to add leaven to your dough is at its peak or within the 1 hour window after falling. Unlike feedings however, using starter/leaven pre-peak is actually okay. The downside is that a pre-peak starter may not be as strong and may require more time to proof or ferment.
Post-peak starter on the other hand is beyond optimal use but can work just as well. The acidic flavor may be more pungent as the longer starter sits, the more lactic acid is produced. But be careful as too much acid could cause over-proofing and weaken gluten.
Steve’s First Bake!
Are you struggling to activate your sourdough Starter?
Check out what tips you need to maintain a strong, active starter.
5 Tips For A Strong Sourdough Starter
1. Temperature
When making a starter from scratch keeping an ideal temperature is essential for activity. At 72F-82F bacteria and yeast are the most comfortable and actively ferment. Try keeping your starter on the counter during the warmer summer months. Or on a warming mat or in a unlit oven with the light on during the cooler winter months. Ample conditions will aid in increased activity.
2. Consistent feeding ratios
When feeding your starter keep your feeding ratios consistent. I recommend feeding with a 1:1:1 feeding ratio until your starter is matured and ready for baking. Keeping a controlled feeding ratio can help you determine if your starter is active or still needs more time to mature. Feeding inconsistent ratios could make it difficult to determine if your starter is mature or needs more time to eat.
3. Chlorinated water
Avoid using tap water that may contain traces of chlorine. Chlorine has antimicrobial properties that can hinder the growth of your bacteria and yeast populations. Using a filter that removes chlorine, or non-chlorinated bottled water can ensure that water will not negatively impact your starters activity.
4. High Protein flours
Flours with a higher protein content can increase the activity levels of your starter. By switching to freshly milled flour or rye flour you can add more proteins and beneficial nutrients to feed the microbes of your starter.
5. Peak-to-peak feedings
Feeding at the wrong time could be detrimental to your sourdoughs activity. Feed your starter when it reaches its peak. At this point, microbe population is at its largest and feeding too early or too late could decrease the yeast and bacteria levels and overall activity.
The take away
So there you have it! The fundamentals of building a strong, active starter with adequate feeding times and ratios. With enough practice and patience you’ll be mastering the art of sourdough in no time! Interested in learning where your sourdough’s flavor comes from? Check out How to Adjust Your Sourdough Flavor?
Have a friend or two that you can help? Don’t forget to share!
I have been wanting to do a sourdough starter but was afraid I would be required to use it more often than I would like. Thank you for explaining the leavening process. Btw Steve’s first bake looks delicious!