Rocky Sink Farm

How to Feed & Maintain Your 1870s Sourdough Starter

Welcome! You’ve received a jar of my 1870s sourdough starter—a living culture that can last forever with proper care. Here’s how to feed and maintain it.

What You Need:

• Your starter

• Unbleached all-purpose or bread flour

• Filtered or dechlorinated water (I do not recommend tap water)

• A kitchen scale (essential starting out!)

• A clean jar

Feed Your Starter

If you’ve just received your starter from me, I recommend feeding it before you go to bed on the day you received it. Feed your starter using 2 parts flour : 2 parts water : 1 part starter by weight. Do not feed by volume!

For example:

• 50g starter → 100g flour + 100g water

• 100g starter → 200g flour + 200g water

Using a scale ensures accuracy—never measure by volume when you are new to sourdough.

1. Weigh your starter and transfer to a clean jar.

2. Add double its weight in flour.

3. Add the same weight as the flour in water.

4. Mix well, cover loosely with a solid lid, and let sit at room temp overnight.

By morning, it should double in size and be ready to use in a recipe! (If you get busy in the morning and can’t start some dough, simply put the starter into the fridge to use later. Even cold starter should work in your recipe if it’s been fed in the last 24 hours.)

Storing for Later

• Not baking right away? Once it peaks (doubles), refrigerate it.

• Using it later? Take it out, let it come close to room temperature, feed it (2:2:1), and wait for it to rise before baking.

Helpful Tips

• If your jar gets too full, discard some starter before feeding.

• A healthy starter is bubbly, tangy, and rises within 8-12 hours.

• If sluggish, feed it a few times at room temp to revive it.

• Do not feed it too often – once per day is good if keeping it on your countertop at room temp. (Sometimes in the heat of summer or if my kitchen is very warm, I will feed it every 12 hours.)

Follow these steps, and your starter will stay strong for years to come. Happy baking!

DEHYDRATED SOURDOUGH STARTER?

BASIC SOURDOUGH RECIPES

Artisan Sourdough Boule: a simple introduction to the classic round, crusty sourdough loaf. This recipe produces a soft bread that goes over well with both adults and children. (https://www.farmhouseonboone.com/easy-artisan-sourdough-bread)

Sourdough Sandwich Bread: a nice and easy sourdough sandwich loaf that is soft and oh so delicious. Our kids love this one and it’s infinitely customizable with toppings and/or goodies on the inside like cinnamon sugar. The plain loaf is amazing on its own though. (https://www.theclevercarrot.com/2020/04/easy-sourdough-sandwich-bread/)