So yeah! You’re ready to make a ‘fed’ starter which means you want bread! WOO HOO!
If you followed the steps in Day 7 and put your entire starter in the fridge OR if you decided to feed it for use to make bread the next day follow the below instructions.
Most recipes call for a ‘fed’ starter. Typically most recipes call for 1 cup of starter so at least 12 hours before you are ready to make your bread you need to do the following steps:
So tonight (Day 7) what I ended up doing was putting my discard in the glass jar and placing it in the fridge for tomorrow as I’ll be making sourdough pretzels. The remaining starter I fed it and am letting it sit out over night (Steps 2-5) to make sourdough bread tomorrow.Print
- 1 cup flour
- 1/2 cup warm water
- Take your starter out of the refrigerator, stir it and pour into a large glass bowl.
- Measure out 1 cup and discard (here you can make sourdough pretzels, waffles or give it to a friend so they can feed it and make their own starter!)
- Add in 1 cup of flour and a1/2-3/4 cup of warm water (if your water is heavily chlorinated or unfiltered, use bottled water) Chlorine retards the starter and can affect it.
- Stir to incorporate and cover with clean linen.
- Allow to sit for at least 12 hours (I usually go a day). This will reactivate the yeast. When you uncover it, it will be all bubbly and ‘yeasty’
- Stir and measure out how much you need for your recipe (1 cup per our example).
- Now you need to feed it again – add 1 cup of flour and ½ cup of warm water.
- Stir then cover. Let this sit at room temperature until all bubbly (about 3-5 hours)
- Once bubbly, stir it again and pour it into a 2qrt glass jar and cover with your “holy” lid.