Sourdough Starter

sourdough starter feeding

Makes 300 g · 179 kcal per serving

Ingredients

• 100 g Sourdough Starter
• 100 g All Purpose Flour
• 100 g Water

Method

1. Discard all but the base amount of starter (or save the discard for crackers or pancakes).
2. Standard (100%): Stir in the flour and water until no dry flour remains.
3. Stiff (65%): Knead the flour and water in until smooth (firm, like pizza dough), shape into a ball, and score an X.
4. Cover loosely, mark the level, and ferment at 75–78°F / 24–26°C until risen (roughly doubled for the liquid starter, up by at least half for the stiff one), about 4–8 h. Use at peak, just as it domes and before it deflates. To store: feed, rest 1–2 h at room temperature, refrigerate, and feed about weekly.

Notes

A starter feeding, not a finished bake: discard down to the base amount and refresh. The stiff (65%) option ferments slower and milder; it's traditional for panettone, brioche, and some baguette levains.