If you’ve been reading my newsletters for the past several months you’ll know that I’ve been promising this one for a long time. I did not intend to tease it as long as I have, but as I’ve explained before, my time for writing is scarce since welcoming a new little boy into our family last December. He and his three-year-old brother keep my hands (and my heart) very full and I get a little too ambitious when planning and promising my writing and baking projects. But alas, I am done and it is done!
This post is a deep dive into sourdough starter - not sourdough baking (I’ll get that one done at some point). But this one is all about How to Feed and Maintain a Sourdough Starter. When to feed it, how to feed it, what to feed it, ratios, troubleshooting a sluggish starter, what it should smell like, peak-to-peak feedings, etc. We will cover it allllll.
This post assumes you already have an established starter - if you do not then you should start here: How to Make a Sourdough Starter.
Another fun feature of this latest post is that I have listed and answered ALL of the questions I’ve been collecting from you as well as from the how to make a sourdough starter blog post I just mentioned. Not only have I answered them, but I will continue to add to this post as new questions come in, so keep them coming! And if you see something I missed, let me know (I’m already thinking of a few things I want to add to the faqs!).
I’m toying with the idea of turning this into an ebook - let me know if you’d be interested in something like that. But in the meantime:
That’s all for this week - I hope you’ll find this blog post informative and useful. Please let me know what you think. I always love hearing from you.
Thanks so much for being here - Anita
Comments
Nothing yet. Say the first thing.
Sign in to join the conversation.