Tips for looking after your sourdough starter
- Keep it pure - ie only feed it with flour and water, never add salt, pineapple juice or above all else commercial yeast to your starter
- Feed your starter with the flour that you will be using to bake with ie if you are predominately baking rye bread then feed your starter with rye flour
- Keep your starter in the same container - do not wash your container between feedings
- Make your baking and feeding regime fit in with your life - if you make radical changes to your life in order to feed your ddtarter and get it into tip top condition you will eventually fail when life carries on regardless of your best intentions
- If you are not baking for more than 2 feedings place it in the fridge to slow things down, taking it out 2 feedings before you are about to bake
- If you are going on holiday or won't be baking for an extended period of time (more than two weeks) you can freeze your starter, then thaw it out and carry on as before!
- A runny starter (ie higher hydrtion) will favour the lactobilli bacteria, meaning your starter and hence your bread will be more acidic, and hence taste tangier!
- A stiffer starter will have a milder flavour compard to a runny starter that has been matured for the same amount of time, however if you want your stiff starter to have that sourdough bite then mature it for longer, ie add more time between the last feeding and using it in the final dough
- You can flatten your stiff starter out when you feed it, then roll it up and coil it like a cinnamon swirl. This will develop gluten, and it's never too early to get gluten into your bread!
- Even if you think you've killed your starter, try feeding it a couple of times. They are far more resilient than you think they are!
Want to see some other uses for your sourdough starter or what to do with your sourdough discard?