Managing Your Sourdough Starter: Room Temperature and Refrigerator Methods

Welcome back to The Celtic Sourdough Company blog! Today, we’re diving into the art of maintaining your beloved sourdough starter. Whether you prefer to keep your starter at room temperature or store it in the fridge, we’ve got you covered.

Room Temperature Method

Keeping your sourdough starter at room temperature requires a bit more attention but ensures it’s always ready to bake. Here’s how to manage it:

  1. Daily Feeding:
    • Ingredients: Equal parts flour and water (by weight).
    • Procedure: Remove half of your starter. Feed the remaining starter with fresh flour and water. Stir well and leave it at room temperature.
    • Consistency: Aim for a thick, pancake batter consistency.
  2. Regular Use:
    • If you bake frequently (several times a week), this method keeps your starter active and ready to go.
  3. Observations:
    • Watch for bubbles and rising; this indicates a healthy and active starter.
    • A sour, tangy smell is a good sign, but if it smells off or develops mold, discard and start anew.

Refrigerator Method

For those who bake less frequently or prefer a lower-maintenance approach, storing your starter in the fridge is ideal.

  1. Weekly Feeding:
    • Procedure: Remove your starter from the fridge once a week. Let it come to room temperature. Discard half and feed the remaining starter with fresh flour and water. Stir well and let it sit out for a few hours before returning it to the fridge.
  2. Revival Before Baking:
    • When you’re ready to bake, take the starter out of the fridge, feed it, and allow it to become active and bubbly (this may take a few feedings and up to 24 hours).
  3. Consistency and Smell:
    • Similar to the room temperature method, aim for a thick batter consistency and a tangy aroma.

Tips for Both Methods

  • Use the Discards: Incorporate the discarded starter into recipes like pancakes, waffles, or crackers.
  • Adjust According to Climate: In warmer climates, more frequent feedings might be necessary, while in cooler climates, your starter may be less demanding.
  • Hydration Level: Maintaining the correct hydration level (usually 100% hydration, equal parts flour and water by weight) is crucial for the health of your starter.

By following these guidelines, you’ll ensure your sourdough starter remains healthy, vibrant, and ready to bake delicious bread whenever you are. Happy baking from all of us at The Celtic Sourdough Company!


Leave a Reply

Your email address will not be published. Required fields are marked *