My simple bread recipe 
75g starter
500 flour
320 water
​10 g salt
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How to Maintain Your Sourdough Starter: A Guide for Beginners.
Welcome to the wonderful world of sourdough!

Whether you’ve brought home a fully fed, ready-to-use starter or a dried version from the farmers market, this guide will help you maintain and nurture your starter for delicious bread baking. Let’s get started!

Maintaining a Fully Fed, Ready-to-Use Starter
Step 1: Understand Your Starter's Schedule Your ready-to-use starter is active and bubbling, but it needs regular feeding to stay that way. Plan to feed it once a day if kept at room temperature, or twice a week if stored in the fridge.
Step 2: Feeding Your Starter
  1. Remove and Discard: Take out half of the starter (you can use this discard in recipes like pancakes or waffles).
  2. Feed: Add equal parts (by weight) of water and flour to the remaining starter. For example, if you have 100 grams of starter, add 50 grams of water and 50 grams of flour.
  3. Mix and Store: Stir until combined (I tend to lean toward thicker starter), I add a lid to the jar but don't tighten is completely as gasses will need to escape store at room temperature or in the fridge.
Step 3: Ready for Baking When you’re ready to bake, Use your starter at its most active.  You may need to adjust your feeding schedule, so that baking is convenient for you. ​
Reviving and Maintaining a Dried Starter
Step 1: Rehydrate Your Dried Starter
  1. Break Up the Dried Starter: Crumble the dried starter into small pieces.
  2. Add Water: Place the pieces in a container and add a little water (4 tablespoons is enough depending on amount of dried starter). Let it sit for a few hours or overnight until it softens.
Step 2: First Feeding
  1. Feed: Add bread/rye flour to the soaked dried starter. Add enough so that it is thick and a little drier than you would think . Stir well.
  2. Wait and Watch: Leave the mixture at room temperature for about 24 hours. You MAY bubbles and some rise.
Step 3: Establish a Routine Repeat the feeding process (discard half, then add equal parts flour and water) every 12-24 hours until the starter is consistently bubbly and doubling in size within 4-6 hours of feeding. Once it’s active, you can switch to a daily or weekly feeding schedule, as with a fully fed starter.
Tips for Both Types of Starters:
  • Water Quality: Use filtered or dechlorinated water.
  • Flour Type: Whole grain flours can help jump-start a sluggish starter. (I use King Arthur's bread flour)
  • Temperature: Starters thrive in a warm (but not hot) environment. Aim for 70-75°F (21-24°C).
Maintaining a sourdough starter is a rewarding process that connects you to a tradition of natural bread-making. With a little care and attention, your starter will provide you with delicious, homemade bread for years to come.
Happy baking!

​Baking with Sourdough: Tools and Equipment You May Need and Some You May Want
Baking with sourdough is a rewarding experience that produces delicious, tangy bread with a unique texture and flavor. Having the right tools and equipment is essential to achieve the best results. As an Amazon affiliate, I earn from qualifying purchases (at no extra cost to you), so I've included links to some of my recommended products to help you get started on your sourdough journey.

1. Sourdough Starter Jar
This is not a necessity but it is cute and does add a level of convenience to keeping your starter active. 2. Digital Scale
A digital kitchen scale is crucial for measuring ingredients accurately. Precise measurements ensure consistency in your sourdough baking. 3. Mixing Bowls
A set of mixing bowls in various sizes will come in handy for mixing and proofing your dough. 4. Dough Scraper
A dough scraper helps in handling and dividing the dough. It’s also great for cleaning the work surface. 5. Bench Knife
A bench knife or bench scraper is useful for cutting and manipulating the dough. 6. Proofing Basket (Banneton)
A proofing basket supports the dough during its final rise and gives it a beautiful shape. 7. Dutch Oven
Baking your bread in a Dutch oven helps create steam, resulting in a crisp crust and beautiful rise. 8. Lame (Bread Slashing Tool)
A lame is a razor blade tool used for scoring the dough before baking, allowing it to expand properly. 9. Instant-Read Thermometer
An instant-read thermometer ensures your bread is baked to the perfect internal temperature, usually around 200-210°F. 10. Cooling Rack
A cooling rack allows your bread to cool evenly, preventing a soggy bottom crust. 11. Silicone Spatula Set
​A silicone spatula set is useful for mixing and scraping the dough out of bowls. Additional Tips for Successful Sourdough Baking
  • Flour Types: Experiment with different types of flour, such as whole wheat, rye, or spelt, to create unique flavors and textures.
  • Hydration Levels: Adjusting the water content in your dough can affect the texture and crumb of your bread. Higher hydration typically leads to a more open crumb.
  • Temperature Control: The temperature of your kitchen can significantly impact fermentation times. In colder environments, your dough may take longer to rise.
Investing in the right tools and equipment can significantly impact your sourdough baking success. With these essentials, you'll be ready to bake delicious sourdough bread at home. Happy baking!  

Low Maintenance Tips for Your Sourdough Starter
Sourdough starters are a delightful addition to any kitchen, offering the promise of fresh, homemade bread. However, maintaining a sourdough starter can seem daunting, especially for beginners. Fortunately, with a few low-maintenance tips, you can keep your starter healthy and active with minimal effort. Here's how to do it!
Keeping Your Sourdough Starter in the Fridge. One of the best ways to reduce the maintenance required for your sourdough starter is to store it in the fridge. When kept at cooler temperatures, the starter's activity slows down, meaning you won't need to feed it as often. Here's a simple guide:
  1. Feed Your Starter: Before putting your starter in the fridge, give it a good feed. Add equal parts (by weight) of flour and water, stir well, and let it sit at room temperature for a couple of hours.
  2. Refrigerate: Once it's bubbly and active, place the jar with a loose lid in the fridge. This slows down fermentation and reduces the need for frequent feeding.
  3. Feeding Schedule: Plan to feed your refrigerated starter every 3-5 days. To feed, take it out of the fridge, let it warm up to room temperature, discard half, and feed with equal parts flour and water. Let it sit out for an hour or two before returning it to the refrigerator.  
What’s Normal and What’s Not
While maintaining your starter, it's essential to know what signs are normal and which ones indicate a problem.
Normal Signs:
  • Bubbles: Small bubbles throughout the starter are a good sign of healthy fermentation.
  • Hooch: A layer of liquid, known as hooch, may form on top. It's usually a sign that your starter is hungry. Simply pour it off or stir it back in before feeding.
  • Mild Smell: A tangy, slightly alcoholic smell is normal. It should smell pleasantly sour.
Signs of Trouble:
  • Mold: If you see mold (fuzzy spots in colors like green, black, or pink) on your starter, it’s best to discard it and start over. Mold can contaminate the entire starter.
  • Off Smell: A rotten or extremely unpleasant smell indicates that the starter has gone bad. It should be discarded if this happens.
Tips for a Healthy Starter
  • Use Clean Utensils: Always use clean utensils and jars to avoid contamination.
  • Room Temperature: When feeding, let the starter sit at room temperature for a few hours before refrigerating.
  • Regular Feeding: Stick to a regular feeding schedule. If you plan to bake more frequently, increase feedings accordingly.
Maintaining a sourdough starter doesn't have to be a full-time job. By keeping it in the fridge and feeding it every few days, you can enjoy the benefits of sourdough baking with minimal effort. Keep an eye on your starter, knowing what’s normal and what’s not, and you'll be well on your way to baking delicious sourdough bread with ease.
Happy baking!