Storing Sourdough Starter:

1. Starter can be kept in the fridge when not in use and can last forever as long as properly maintained.

   Feeding Sourdough Starter:

2. Using a kitchen scale, measure out 100 g of starter in a jar.

3. Add in 100 g ap flour.

4. Add in 100 g water.

5. Mix & mark where the starting point is. Lightly cover with a lid. Do not completely close the lid.

6. Let It sit out at room temp on the counter, until the starter has doubled in size / reached its peak.

7. This can take anywhere from 4-8 hours - depending on air temp, water temp, starter temp.

   1. You should be able to see lots of bubbles at the top of the starter - see picture below for reference.

8. Once It has passed its peak - you will start to see the sides of the rise starting to dip back down.

   1. Once It has passed its peak - It should not be used in recipes.

9. After removing the amount of starter needed for your recipe, keep around 100 g starter in the jar.

   1. Discard any extra starter.

10. Put the starter jar (properly sealed) back in the fridge if there is no use anymore, or repeat feed if more is needed.

1. Maintaining Sourdough Starter:

2. When storing starter in the fridge, It needs to be fed at least once a week.

3. Always keep 50-100 g of starter in the jar.

4. When ready to bake with sourdough, remove the starter from the fridge the day before.

5. You can either let It come to room temperature or feed It immediately (which will delay rise time)

6. You should feed the starter at least 2 times before using in your recipe.

7. If you want a slower rise time, so you don’t have to feed It as often - use less starter and more flour/water.

8. If you want a quick rise - use equal parts starter/ flour/ water.

   1. It can be stored in the oven with the light on for helping get a quicker rise.

1:1:1 - 100 g starter, 100 g AP flour, 100 g water

2:2:1 (Stiffer Starter) - 100 g starter, 200 g AP flour, 100 g water

1:10:10 (Overnight Feed - slower rise) - 10 g starter, 100 g AP flour, 100 g water