Unless you’re baking daily, store your sourdough starter in the fridge. To maintain a healthy culture, feed it once a week. You can also freeze your sourdough starter or dehydrate it for future use.
- Take 50g of your sourdough starter and put it in a bowl
- Add 100g warm water and 100g flour and mix – we like to use 50:50 white & rye flours
- Place in a jar and let it sit at room temperature for around 12 hours, until it’s doubled in size
- For the best results, feed your starter two days in a row before baking. If you’re not using it immediately then store it in the fridge.