--- title: "Maintain Sourdough Starter in Fridge" description: "It's much easier and more economical to keep your sourdough starter in the fridge if you only bake a few times per week, but it requires some planning." url: "https://briansunter.com/recipes/sourdough-starter-fridge" --- # Maintain Sourdough Starter in Fridge It's much easier and more economical to keep your sourdough starter in the fridge if you only bake a few times per week, but it requires some planning. via [amazon.com](https://www.amazon.com/Joshua-Weissman-Unapologetic-Cookbook/dp/1615649980?&_encoding=UTF8\&tag=bsunter-20\&linkCode=ur2\&linkId=5300e43d60cfb8b95202ef018574abce\&camp=1789\&creative=9325) 2 hours bread fermented sourdough Scale Units ## Ingredients - 100 g sourdough starter - 100 g slightly warm water - 50 g unbleached all purpose flour - 50 g rye flour ## Equipment - digital scale - glass mason jar ## Instructions 1 Remove sourdough starter from refrigerator. 2 Remove all but 100 g sourdough starter from container. (Alternatively, you can move a portion to a new jar). Use discarded starter for baking (you should discard around 200 g starter, which is enough for two loafs) 3 Mix in 100 g slightly warm water (80 degrees f) until thoroughly mixed. 4 Using a digital scale , mix 50 g unbleached all purpose flour , 50 g rye flour into your glass mason jar or glass pyrex. I prefer a vessel with lower walls than a mason jar. 5 Cover with a loose fitting lid. 6 Let sit out for at least 2 hours until you see bubbles or activity. 7 Put back in fridge, and repeat process again in 1 week . View Cooklang Source recipe.cook ``` --- title: Maintain Sourdough Starter in Fridge description: It's much easier and more economical to keep your sourdough starter in the fridge if you only bake a few times per week, but it requires some planning. source: https://www.amazon.com/Joshua-Weissman-Unapologetic-Cookbook/dp/1615649980?&_encoding=UTF8&tag=bsunter-20&linkCode=ur2&linkId=5300e43d60cfb8b95202ef018574abce&camp=1789&creative=9325 tags: [bread, fermented, sourdough] cuisine: american difficulty: easy rating: 4.5 --- Remove sourdough starter from refrigerator. Remove all but @sourdough starter{100%g} from container. (Alternatively, you can move a portion to a new jar). Use discarded starter for baking (you should discard around 200g starter, which is enough for two loafs) Mix in @slightly warm water{100%g} (80 degrees f) until thoroughly mixed. Using a #digital scale{}, mix @unbleached all purpose flour{50%g}, @rye flour{50%g} into your #glass mason jar{} or glass pyrex. I prefer a vessel with lower walls than a mason jar. Cover with a loose fitting lid. Let sit out for at least ~{2%hours} until you see bubbles or activity. Put back in fridge, and repeat process again in 1 week . ```