Feeding a starter
A practical maintenance feed uses equal weights starter, water, and flour (1:1:1). For example, keep 20 g starter and feed it 20 g water plus 20 g flour. A larger feed can be used when you need more starter or want a longer time to peak.
How to recognize peak activity
Look for visible bubbles throughout, a domed or just-level surface, a lighter texture, and a noticeable increase in volume. A rubber band around the jar helps track the rise. The peak time varies with temperature, flour, hydration, and feeding ratio.
Room temperature or refrigerator?
If you bake frequently, room-temperature maintenance with regular feedings may suit you. If you bake less often, refrigeration slows fermentation and reduces the feeding frequency. Before baking, give a refrigerated starter one or more room-temperature feedings until it is reliably active again.
What about hooch?
A grayish liquid can form on a hungry starter. It often signals that the culture has used much of its available food. Stir it in or pour it off, then refresh the starter. Fuzzy mold or pink/orange discoloration is a reason to discard the culture and start fresh.
Keep a simple starter log
- Flour type and feeding ratio
- Room temperature
- Time to double and time to peak
- Smell, bubbles, and texture