How do I keep my starter ALIVE?
How do I know if my starter is okay to bake with?
What if I haven’t used it in ages? Do I have to start from scratch??
What if it’s already dead??
Now that I have your attention… RELAX.
I KNOW it’s been a while since I’ve added to my blog, and I’m getting a new oven installed in less than a week, so I went back to my blog and discovered that I had a pretty good thing going.
So I’m dusting off some of my most special recipe posts, and this one comes to mind, because my starter has been getting pretty lonely tucked in the back of my fridge. I’m feeding her today, and will probably make some waffles or pancakes with her this weekend.
(In 2016, I started her and named her Hungry Lizzy, after St. Elizabeth of Hungary - patron saint of bakers)
(Yes, I’ve kept her alive for over 6+ years!!)
SO…. it’s really quite easy. Just do it. Feed your starter. Make stuff with it. Feed it some more. Name it. Get to know it. A little attention will go a long way! See?
It takes a lot to “kill” your starter, truly.
But really ... as long as you bake with it regularly (even just once a week), it will be happy and bubbly and ready to lift your sourdough to new heights. Bake more often than that, and you’ll have a superstar performer on your hands.
You can take a mathematical approach, and actually measure your flour and water, so you KNOW it will be just right. All you have to do is measure equal amounts of water and the flour of your choice.
For example, you could measure 25 grams of water, use it to scrape up and dissolve the dried bits on the sides and bottom of your container.
Then measure and add 25 grams of strong bread flour.
Mix well, and keep it out on your counter until it’s happy and bubbly and ready to be used.
After awhile, you’ll get a real “feel” for it, and then you’ll be doing it much more instinctively as you gain experience and confidence. You’ll also develop a preference for how wet or dry you like to keep your starter. I like to keep mine on the thicker side, so I can really see it puff up and double (or more).
Remember, you’re the one who gets to decide how much starter to keep in the fridge at any given time. I like to keep only a bit more than the scrapings if I only plan to make one loaf... but if I’m planning to make up some pancakes or waffles on the weekend, or to do a big bake of three loaves in a day or two, then I build it up by a bit by feeding and mixing it, and leaving it out an hour before I pop it back in the fridge, so I’ve got enough to use when I need it.
It’s ready to bake with, when it is bubbly, has more than doubled, and it is still rounded at the top.
~ TROUBLE SHOOTING ~
If your starter is a bit sluggish, and doesn’t see to want to grow, consider the following:
Is your kitchen warm enough?
Put it in the oven with the light on,
put it on top of your refrigerator, or near a warm spot.
Is there a draft inhibiting its growth?
Pop it in the microwave or invest in a proofing box.
Did you feed it “enough” flour?
Add some more! Or change up the flour (try some rye or spelt)
Happy starter = happy sourdough!
Happy sourdough = happy eating!!
Good luck and HAVE FUN!!!!
MJ
