10 days ago
3
26
Posted On: October 8th 2026, 03:15 pm
how I keep my sourdough starter healthy✨🥖
Hello everyone, meet Dorthy, my almost 4 year old sourdough starter. Here are my tips that I’ve learned that have allowed my starter to reach its maximum potential!
1. having a small jar of starter. If you take anything from this video, please let it be this. It’s time to retire that giant jar of starter on your counter and instead replace it with a small jam jar. It’ll save you money, time, and it’ll stop you from having to use discard in everything. I just bulk it up when I know I need to bake.
2. Feed your starter everyday. I keep my small starter on the counter all the time, unless I’m leaving for a trip then I’ll put it in the fridge. By having a small starter, it makes daily feedings feel more manageable and less wasteful. Your wallet and your starter will thank you.
3. A stiff starter. This may not be for everyone, but making stiffer starters has been a game changer for my starter itself and my loaves. What this means is adding more flour than water in your feeding ratios. For my daily feedings, I have a 1:2.5:4 ratio, so 5g starter, 12g water and 20f of flour.
4. Stop feeding at 1:1:1 ratio for daily maintenance. Please please please. Save these feedings for when you want to bake immediately. This equal ratio makes your starter peak really quickly and leaves it hungry, which can lead to acidity. I like to use a 1:4:4 or 1:5:5 (if I’m using a liquid levain), and I’ll feed it before I go to bed, and after 8-10 hours, it’s ready to use!
5. Mix up your flours. Now don’t get me wrong, most of the time, I’m just using unbleached bread flour to feed my starter. But when it’s starting to get colder, I like to incorporate a little whole wheat or rye flour into my starter, just to give the bacteria in my starter something different to feed on, and make it stronger!
Well, I hope these help a little! I can go into more detail about these if you’d like, so please let me know! Happy baking!
#sourdough #baking #sourdoughstarter #tipsandtricks #helpful
[bake, baker, baking, bakery, sourdough, sourdough bread, bread, baguette, pastry, pastry school, pastry chef, patisserie, chocolate, cro
Hello everyone, meet Dorthy, my almost 4 year old sourdough starter. Here are my tips that I’ve learned that have allowed my starter to reach its maximum potential!
1. having a small jar of starter. If you take anything from this video, please let it be this. It’s time to retire that giant jar of starter on your counter and instead replace it with a small jam jar. It’ll save you money, time, and it’ll stop you from having to use discard in everything. I just bulk it up when I know I need to bake.
2. Feed your starter everyday. I keep my small starter on the counter all the time, unless I’m leaving for a trip then I’ll put it in the fridge. By having a small starter, it makes daily feedings feel more manageable and less wasteful. Your wallet and your starter will thank you.
3. A stiff starter. This may not be for everyone, but making stiffer starters has been a game changer for my starter itself and my loaves. What this means is adding more flour than water in your feeding ratios. For my daily feedings, I have a 1:2.5:4 ratio, so 5g starter, 12g water and 20f of flour.
4. Stop feeding at 1:1:1 ratio for daily maintenance. Please please please. Save these feedings for when you want to bake immediately. This equal ratio makes your starter peak really quickly and leaves it hungry, which can lead to acidity. I like to use a 1:4:4 or 1:5:5 (if I’m using a liquid levain), and I’ll feed it before I go to bed, and after 8-10 hours, it’s ready to use!
5. Mix up your flours. Now don’t get me wrong, most of the time, I’m just using unbleached bread flour to feed my starter. But when it’s starting to get colder, I like to incorporate a little whole wheat or rye flour into my starter, just to give the bacteria in my starter something different to feed on, and make it stronger!
Well, I hope these help a little! I can go into more detail about these if you’d like, so please let me know! Happy baking!
#sourdough #baking #sourdoughstarter #tipsandtricks #helpful
[bake, baker, baking, bakery, sourdough, sourdough bread, bread, baguette, pastry, pastry school, pastry chef, patisserie, chocolate, cro
Comments (26)
8 days agopatriciacob
Hi, sorry not sure if I get the ratio numbers. When you said you feed her eveyday for example 1:4:4 that means the 1 is the volumen in the jar? Because then everyday you’ll have more an more starter . When do you discard? Sorry for all the questions 😅 new here !
9 days agoschonheitdigital
This is something I see a lot with small food businesses too. People often calculate ingredients but forget packaging, labor, and overhead
10 days agosab_bakes
Please remember that these are what works best for me, and that you can apply what you think will help, but also what fits into your life and your schedule🫶🏻
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