Feb 18 2012

Sourdough Starter – Day 8 Re-Feeding your starter

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Today’s the day! I made sourdough pretzels with the discard from yesterday and fed the starter last night to make bread today. Since my recipe called for 1 cup of fed starter, you need to replenish your starter. I measured out the 1 cup and set it aside. Now I need to feed my starter to store it in the fridge.

Sourdough Starter – Day 8 Re-Feeding your starter

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Author: The Kitchen Whisperer

Ingredients

1 cup flour
1/2 cup warm water

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Instructions

Add 1 cup of flour and ½ cup of warm water (if your water is heavily chlorinated or unfiltered, use bottled water) Chlorine retards the starter and can affect it.
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.

At this point you just put it in the fridge and feed it weekly. Keep tuned and I’ll ‘splain to you how to feed it weekly.

Now at anytime before the next feeding, if you notice a green/gray liquid forming on the top, it’s OK! This is ‘hooch’ or alcohol. It’s a GOOD THING! Simply stir it back in with a wooden spoon and put it back in the fridge.

So this time next week, I’ll post how to store your starter and do the weekly feedings.

Make it a meal!

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5 responses

Lisa

December 2, 2015

Hey, I really enjoyed reading this and plan on starting my own starter soon. I was curious if you did the post on how to do the weekly feedings, that’s the one thing that still kind of confuses me with making sourdough starter and keeping it. I haven’t had much luck in that department and was excited to read your post on how to do it but I can’t find it! Thanks!

Reply
1. TKWAdmin
  
  December 2, 2015
  
  Hi Lisa!
  
  I did a recap post that I broke into sections. See https://www.thekitchenwhisperer.net/2012/02/18/sourdough-starter-recap/
  
  When it comes to your weekly feedings you want to follow the Storing your Starter section.
  
  1. Stir in the liquid and then pour all of the starter into a glass bowl.
  2. Keep stirring until it’s pancake batter smooth ensuring that the alcohol liquid is all incorporated.
  3. Remove 1 cup of starter and discard.
  4. Add in 1 cup of flour and a 1/2 cup of warm water.
  5. Stir until smooth and pour into a clean 2qrt glass mason jar and cover with holy lid.
  6. Put the jar in the fridge. You don’t have to wait for it to become bubbly.
  
  You do this weekly. For the discard just search my website for keyword ‘starter’
  
  Let me know if this helps!
  
  Best Kitchen Wishes!
  
  Reply
Dee

October 19, 2013

I was just wondering if there was a recipe etc posted somewhere hon.. would love to make sourdough bread here.. please lmk when u can hon..smiles

Reply
1. TKWAdmin
  
  October 19, 2013
  
  Hi Dee! You’re looking for the full recap (Day 1-8). https://www.thekitchenwhisperer.net/2012/02/18/sourdough-starter-recap/
  
  There ya go 🙂
  
  Best Kitchen Wishes!
  
  Reply