Additional Tips

Feeding Ratios

Sourdough starter feeding ratios are expressed as a series of three numbers, representing in grams: 

Carryover Starter : Flour : Water

A 1:1:1 ratio would consist of equal parts of each (for example, 50g carryover starter : 50g flour and 50g water).  A 1:2:2 ratio would use twice as much flour and twice as much water as the carryover starter (for example, 25g carryover starter : 50g flour : 50g water). 

When removing your starter from the refrigerator, if you are feeding it before using it in your dough, you want to catch the starter as it peaks — before it begins falling.  Once your starter begins falling, it can become acidic and is suboptimal for use in dough. 

You can use higher feeding ratios to extend the time it takes your starter to peak after feeding.  For example, a 1:10:10 feeding ratio will take more than double the time to peak as a 1:2:2: feeding ratio.  You can also slow down your starters time-to-peak by keeping it at cooler temperatures.  You may have a cooler spot in your home that is warmer than your refrigerator or cooler than your kitchen temperature. 

Make a Backup of Your Starter

Always keep one or more backups of your starter.  You can recover your starter from a very small amount of a backup.  A few recommendations: 

1. A long-term backup in the back of your refrigerator.  Replace every few months. 
2. A dehydrated backup in your pantry or freezer
3. A frozen backup.  Replace every few months. 
4. A recent backup: An extra jar of starter or discard in your fridge. Replace often (daily or weekly)

Consider Temperature Control Devices

If you don’t like the refrigerator option, there are many new devices available for controlling the temperature of your starter above refrigerator temperature and below room temperature.  Check out new products like the Brod and Taylor Sourdough Home and other options on my Products page.