3 Ways to Feed Your Starter

If you have ever done research on sourdough, you will find there are MANY ways to feed and care for your starter. Think about it… people have been doing natural fermentation (aka sourdough) for thousands of years! There isn’t just one way that works! With that being said, everyone has “their” method.

Over the years, I have found several different ways to feed my starter. Here is what works best for the rural Montana starter:

My feeding always consists of a 1:1:1 ratio. 1 part starter, 1 part flour, and 1 part water.

The Precise

If you are a type A person and you like things neat, orderly, and dependable- I recommend using this method. When you use the precise method you will need a kitchen scale. Take out the starter and measure it in ounces. Then weigh the same amount of flour and water. *Remember to use liquid ounces for the water. Mix well and put it in a jar. Lightly cover with a lid or muslin cloth/rubber band. Make sure the jar is no more than half full (this baby grows!).

The Measure It Out

If you are like most average people, you don’t have a kitchen scale. This method uses the same idea only we measure the starter with measuring cups. I usually will use a liquid measuring cup. Add the same amount of flour and water, mix well, and put in a jar.

The Eye-Ball-It

Now if you are in a hurry or just want to be adventurous, you can always eye-ball-it. The important thing to remember with this method is the consistency. It should be a thick pancake batter like consistency. To eye-ball-it, simply glance at the amount of sourdough in the jar, pour in about the same water and mix in the flour until it is a thick pancake batter consistency. Another important thing to remember with this method is to change out the jar frequently. You want to keep everything as clean as possible.




Happy Baking,

Gracey Cakes

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Chocolate Chip Cookies (with sourdough discard)