Using and caring for sourdough starter involves a few simple steps to ensure it stays healthy and active. Here’s a guide:

1. Frequency: Feed your starter at least once a week if it’s kept in the fridge. If you keep it at room temperature, feed it every 12 hours.

2. Ingredients: Use equal weights of flour and water (usually about 1:1 ratio by weight). A common starting point is 50g of starter, 50g of flour, and 50g of water.

3. Water: Use filtered or dechlorinated water if possible, as chlorine can inhibit yeast growth.

4. Flour: You can use all-purpose flour, whole wheat flour, or a mix. Whole grain flours tend to promote more active starters.

5. Method:

   • Discard a portion of the starter (about half).
   • Add the flour and water.
   • Mix well until there are no dry bits, cover loosely, and let it sit at room temperature.

Using Your Sourdough Starter

1. Check for Activity: Your starter is ready to use when it’s bubbly, has doubled in size, and passes the “float test” (a small spoonful floats in water).

2. Measurement: When a recipe calls for starter, use the amount specified. If you need to increase your starter quantity, feed it accordingly a few hours before baking.

3. Timing: Plan to use your starter when it’s most active, usually 4-6 hours after feeding if kept at room temperature.

Storing Your Sourdough Starter

1. Room Temperature: Keep it on the counter and feed it daily. This is ideal if you bake often.

2. Refrigerator: Store it in a jar with a loose lid. Feed it once a week. Before baking, take it out a day in advance, feed it, and let it come to room temperature.

Signs of a Healthy Starter

• Bubbles: Look for bubbles throughout.
• Doubling in Size: Should double within 4-6 hours after feeding.
• Pleasant Smell: It should have a tangy smell, not sour or off-putting.

Troubleshooting

• Hooch: If liquid forms on top, it’s a sign the starter is hungry. Stir it in or pour it off, then feed.
• Smell: A strong, unpleasant odor can indicate spoilage. Discard and start fresh if this happens.

Tips for Success

• Keep notes on feeding times and quantities to track how your starter behaves.
• Experiment with different flours and hydration levels to find what works best for you.

With consistent care and attention, your sourdough starter can thrive and provide delicious bread for years to come!

Making bread with sourdough starter is a rewarding process! Here’s a straightforward recipe to get you started:

Ingredients

• Active Sourdough Starter: 100g (about 1/2 cup)
• Water: 350g (about 1.5 cups), lukewarm
• Bread Flour: 500g (about 4 cups)
• Salt: 10g (about 1.5 teaspoons)

Equipment

• Mixing bowl
• Dough scraper
• Kitchen scale (optional, but recommended for accuracy)
• Dutch oven or baking stone
• Proofing basket (optional)
• Parchment paper

Instructions

1. Prepare the Dough

• Mix the Starter and Water: In a large bowl, mix the active sourdough starter with the lukewarm water until combined.

• Add Flour and Salt: Gradually add the flour and salt. Mix with a spatula or your hands until no dry flour remains. The dough will be shaggy and sticky.

2. Autolyse

• Rest: Let the dough rest for about 30 minutes to an hour. This helps develop gluten and improves texture.

3. Knead the Dough

• Stretch and Fold: After the autolyse, perform a series of stretch and folds in the bowl every 30 minutes for about 2-3 hours. To do this, grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl and repeat until you’ve done this for all four sides.

4. Bulk Fermentation

• Let It Rise: Cover the bowl with a damp cloth or plastic wrap and let the dough rise at room temperature (ideally around 75°F or 24°C) for about 4-6 hours, or until it has doubled in size.

5. Shape the Dough

• Pre-shape: Gently turn the dough out onto a lightly floured surface. Shape it into a round by tucking the edges in.

• Rest: Let it rest for about 20-30 minutes.

• Final Shape: Shape the dough into a tighter round or an oval, depending on your preferred loaf shape.

6. Proofing

• Prepare for Proofing: Place the shaped dough into a floured proofing basket (banneton) or a bowl lined with a floured towel. Cover it with a damp cloth.

• Final Rise: Let it proof for about 1-2 hours at room temperature, or for a slower fermentation, place it in the refrigerator overnight.

7. Preheat the Oven

• Heat the Oven: About 30 minutes before baking, preheat your oven to 450°F (230°C) with a Dutch oven inside.

8. Bake the Bread

• Transfer: Carefully turn the dough out onto a piece of parchment paper. You can score the top with a sharp knife or razor blade to help control the rise.

• Bake: Use the parchment to lift the dough into the preheated Dutch oven. Cover and bake for 30 minutes. Then, remove the lid and bake for an additional 15-20 minutes, until the bread is golden brown.

9. Cool

• Let It Cool: Remove the bread from the Dutch oven and allow it to cool on a wire rack for at least an hour before slicing.

Enjoy!

Once cooled, slice and enjoy your homemade sourdough bread! It can be stored at room temperature in a bread bag or container for a few days, or frozen for longer storage. Happy baking!