The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

care and feedingof your sourdough

  • Pin It
susanne connor's picture
susanne connor

care and feedingof your sourdough

I have been reading all this complicated stuff about sourdough and about how you have to put it in your compost if not used. You guys are making life way too hard! i have had my 'mother'( that's what one of my clients calls it) for 10 years now, and it hybernates in my fridge for most of it's life, completely neglected!


We run a fishing lodge during the month of April . Then I use it daily. It also travels with me to my boy friend's family for Thanksgiving and sees some more action over Christmas. If i have time and energy, I might use it to bake bread over the winter but not always.


Here are my rules of thumb for keeping 'Mom' happy. She likes to go to bed well-fed. She likes to live in a semi-airtight plastic container in the fridge( like a container you would serve juice in) She needs a couple of days of wake-up time to be back in full swing, but can handle 24 hrs just fine.


Black water on top is no problem. Just pour it off. Yellow or orange scum means bacteria. You can skim it off and then need to add baking soda to kill the bacteria.


She likes to live in an earthen bowl when at room temperature and be covered with a lose lid. She likes to be fed daily when at room temperature.


Care and feeding: Pour off black water, put in large earthen bowl, add luke warm water, sugar and flour. Beat until bubbly. Let rest. when you use starter, replace what you used with luke warm water and flour. If you don't use it for a day, feed it sugar and/or flour and luke warm water.


When you get tired of dealing with the starter, feed with luke warm water and flour and return to the fridge in the designated container. Leave her alone!!!!!!!!!! She wants to sleep now, even for up to 4 months! No attention required. No fussing needed! She will sloly turn all the food into yeast. Her metabolism has slowed down from the cold.


This has worked for me for years. I have a happy, helathy sourdough starter that has fed many people and has trveled great disatnces. it has also been the beginning of many other starters kind of like the cuttings of a favorite plant