One of the things I’ve found out about sourdough and baking is that there is a cadence and rhythm to baking.
One of those cadence and rhythms is the feeding of my sourdough starter each morning.
Here’s how I maintain my starter.
First I remove about 100g of starter from my crock. I do this by putting my cross on the scale and taring it out (making the scale say 0g).
Next I scoop out 100g of starter (scale now reads -100g).
Then I add 50g of water (I use filtered water from my fridge that I have in a bottle that is now at room temperature).
I then add 50g of my feeder flour (50/50 mix of #kingarthur Whole Wheat flour and Bread Flour) which brings my scale back to 0g.
Sometimes I’ll add the starter that I just removed to another bowl and use it to start a levain or poolish for making a recipe. Other times I’ll add it to pancake batter; sometimes it’s discarded and just a “cost of doing sourdough”.
I’m making sourdough bread frequently enough that I’m not bothered by the discard. I’ve another cold technique I’ll share that I also still follow. I used that technique exclusively when I traveled extensively prior to COVID-19.
More on that in a later post!