Sourdough Starter Feeding Guide
If you bake every day the starter can just be fed each morning or if you prefer to keep it in the fridge feed it twice a week then just leave it out for a few hours after feeding to leaven.
I normally find the following feeding amount enough for home use, do this in an empty jar and discard the remainder or use it in an alternate recipe.
50g sourdough starter (from the last batch)
50g flour (I like to use wholemeal stoneground flours)
50-75g water (the amount isn't critical - you are looking for a thick wet paint consistency)
If it is a cool day you may want to put this into the oven with just the light on - ideally a temp around 27c is what you are aiming for. Leave this in the warm spot for at least 6-8 hours to ferment. If you don’t see activity it is because your temperature is too low.
If this is your first time feeding a newly acquired starter discard back down to 50g and starter the process for a second time then either proceed to making your first loaf or put it back in the fridge until it’s next feeding.
At this stage you are ready for baking!
