The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

feeding starter

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CaptainCupcake's picture

100% and 50% Hyd. Starters

December 19, 2010 - 10:25am -- CaptainCupcake

HI All,

I am new to Sourdough and have been looking at this site for the last couple days.  I made a starter about 9 days ago. The starter is very active and I can not wait to start making bread. I would just like some clarification on a couple things.  The hydration % of my starters, feeding, and a couple others.  I have read SO many threads and my head is ready to explode!  The following is the recipe for my "Mother" starter:

DAY 1-3

2tbs. ww flour

2tbs water

mix and let sit 24hours

Day 4-6:

gaaarp's picture

Did I Kill My Starter?

October 10, 2010 - 9:25pm -- gaaarp

The most common question I hear about sourdough starters is how to create one. There are a lot of good threads on that here, and many people have reported success with one or another of the methods described in these pages.

The question I hear next most often is, "Did I kill my starter?" This usually happens because the starter has turned a funky color, and maybe started to smell funny, after being either underfed or neglected.

dmsnyder's picture

Advice regarding sourdough baking in hot weather

June 29, 2009 - 4:24pm -- dmsnyder

Janedo currently has a nice entry on her blog about sourdough starter feeding and sourdough baking during the heat of Summer. (It's in French, and I haven't checked the English version.)

Anyway, Jane offers some good things to think about as the weather heats up. (It's 106F where I am today.)

Here is a link:



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