The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough as a starter

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Yuval35's picture

Sourdough as a starter

 I saw two methods usuing sourdough starter. i understand the first one but not the sense of the other


1. using a mature SD as a directly starter. in my case i take it out of my refridg. day before. fed it (1:2:2) and use it after day.

2. using a mature starter and make from it another starter. why ? if i understand it right, it means i need at least 2 days to make a bread.



Przytulanka's picture


There are many much moore experienced bakers than me but..

In my opinion -

Making bread usually sourdough takes time. Result: bread full of flavour, aroma and fresh for a few days. Time agrees with good quality bread.

Not everybody keeps enough starter in the fridge to bake bread. I keep at least 2 tablespoon of my 2 sourdough starters. I don't feed them according to  any schedule,if I'm not going to use them in baking. I bake a lot so I have no problems to keep them alive.

I don't understand what is the difference; when you refresh your starter it also takes  time-8-24 hours. The recipe for building the sourdough - only tells you how to refresh it. It's helpful.

I can start the recipe this way:

50 g sourdough

150 g water

150 g flour

----------total 350 g sourdough starter 

Let ferment overnight.


Or that way:


350 g sourdough (I have had to built it overnight, and  had refreshed it day before)

1000 g flour

500 g water

or some in some recipe building the starters is very important part of process. It saves  time because the fermentation is usually shorter. For example:

Detmolder 3-stage Rye

or Miche:



Yuval35's picture


so , if i understand what you meant,

for example in that receipe

the 610g mature sourdough can taked directly from the fridge ? without any feeding before ?



osx-addict's picture

Anna.. What's the typical amount of starter you keep active on the 'counter' at any one time?  I was keeping a starter that was about 50g and added the other two components but found it tedious to do twice daily -- even though it was typically just a 5 minute job.  At most I tend to make bread a few times a month and want to minimize any waste (flour/water/starter thrown away) as I'm almost the only one in the house that enjoys it.

I guess it would be nice to know if I could keep a starter going that is comprised of something like 5-10g starter, and perhaps 5-10g water/flour for a 100% hydration starter that would fit into something like one of those super small containers and just scale it up when I want to use it.. Seems like that would work OK...?