![]() ![]() A missed day here and there won't hurt an established starter, but if you starve it too long, it will die. You can store your starter at room temperature indefinitely if you make sure to feed it almost every day. Keeping your starter at room temperature: You can either let the starter sit until it doubles and passes the float test (to use in a recipe), or just let it sit for half an hour and stick it back in the fridge. ![]() Discard all but 50 grams of the starter, and feed with 50 grams each of flour and water (or however much you need for your recipe). Keeping your starter in the refrigerator:Īt this point you can start storing your starter in the refrigerator: Feed your starter one last time, let it sit at room temperature for about half an hour, then place it in the refrigerator.įeed your starter at least once a week: Take it out of the refrigerator and let it sit at room temperature for about an hour. Continue feeding your starter once a day for a total of 2 weeks. You can switch to feeding the starter organic unbleached all-purpose flour if you like. Be patient and use your eyes, nose, and the float test to determine if it's ready. The whole process of getting your starter established can take anywhere from 5–10 days. Once it passes the float test, your starter is ready to be baked with! ![]() Mix very well, cover loosely, adjust the rubber band if needed, and set aside as before.įeed exactly the same way as the second feeding.Ĭontinue feeding your starter every 12–24 hours until it doubles in volume every 8–12 hours, has a pleasant, yeasty smell, and passes the float test (see note). Add 50 grams each of the flour mix and water. Stir very well, cover loosely, adjust the rubber band if needed, and set aside as before.Īfter 12–24 hours, you should see some activity in your starter (bubbles and increase in volume). This will be what you feed your starter with!ĭiscard half of the starter. Mix together a 50/50 blend of whole wheat and organic all-purpose flour. Once you see any activity (bubbles and/or increase in volume), it's time to feed the starter! If there is no change except for a bit of grayness on top, wait another 24 hours. Set the jar aside in a warm spot out of direct sunlight for 24–48 hours.Ĭheck the starter after 24 hours. Cover the jar loosely with a glass or plastic lid, or a clean napkin secured with a rubber band. Put a rubber band around the jar at the height of the starter to give a visual indication when the starter has risen. In a clean jar, weigh out 50 grams each of whole wheat flour and water. ![]()
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