Brian Sunter

Maintain Sourdough Starter at Room Temperature

If you plan on baking often, it's best to keep your starter at room temperature. It will always be ready to go without warming up, but it consumes a lot of flour and requires more work.

Tags: bread fermented sourdough
Scale:

Ingredients

  • 100 g sourdough starter
  • 100 g slightly warm water
  • 50 g unbleached all purpose flour
  • 50 g rye flour

Cookware

  • digital scale
  • glass mason jar

Steps

Step 1

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 200g starter, which is enough for two loafs)

Step 2

Mix in 100 g slightly warm water (80 degrees f) until thoroughly mixed.

Step 3

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.

Step 4

Cover with a loose fitting lid.

Step 5

Every 24 hours (or 12 hours) repeat the process. Ideally you would feed when it doubles in size, which usually 5-24 hours.

Cooklang Recipe 
>>title: Maintain Sourdough Starter at Room Temperature
>>description: If you plan on baking often, it's best to keep your starter at room temperature. It will always be ready to go without warming up, but it consumes a lot of flour and requires more work.
>>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

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.

Every ~{24%hours} (or 12 hours) repeat the process. Ideally you would feed when it doubles in size, which usually 5-24 hours.