How I Feed my Sourdough Starter | How to Feed a Sourdough Starter.

Learning how to feed a sourdough starter takes time. The more you work with a starter the better understanding you will have of maintaining a sourdough starter. I have been maintaining a sourdough starter since 2007 (WOW that's 15 years) and I have fed my starter in hotels, cars, airports, backyards, hotels and friends' houses.

Sourdough maintenance is a subject that is often misunderstood. To truly develop an understanding of how to manage it can take years of practice. The more you understand the schedule and how to feed your starter the better and more consistent your bread will become. It can be helpful to use a logbook and take notes on when you feed your sourdough starter. You can get intense and track times, water and room temperatures, or keep it simple and simply note the time and inoculation.

If you want to bake often you should feed your starter daily.  While many professional bakers feed their starter 2-3 times a day that can be unnecessary at home. If you do not bake often you can store your starter in the fridge and this will slow down the fermentation as discussed in the next section.

I have used many different flours to manage and maintain a healthy start but I have found the best activity comes from a starter that is 90% high protein organic bread flour and 10% whole rye. The rye really kicks up the enzymatic activity and provides extra sugars to be consumed during fermentation.

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▼ ▽ BREAD BY JEFFREY HAMMELMAN
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▼ ▽ TIMESTAMPS
00:00 - Introduction
00:28 - What is a sourdough starter?
01:07 - What is feeding a starter?
02:21 - How I feed my starter
03:49 - What flour should you use?
04:07 - Understanding different inoculations
04:30 - Is my starter dead?
04:50 - When to feed your starter
06:45 - How often should you feed your starter?
07:55 - How to track your starter feeds
08:22 - let's feed our starter!
09:10 - Outro

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