Refreshing Mother Starter

Once sourdough is made, it needs to be fed occasionally.

You can find many good sourdough recipes to make if you were not given any from a friend.  I recommend the recipe from Artisan Breads Every Day by Peter Reinhart.

Refreshing Mother Starter
Print Recipe
Refreshing Mother Starter
Print Recipe
  1. Combine all ingredients in a bowl until it forms a rough, slightly sticky ball.
  2. Knead on lightly floured surface 2 minutes until fairly smooth.
  3. Place in clean lightly oiled container large enough to let dough double.
  4. Cover loosley with plastic wrap or lid (don't tighten).
  5. Leave starter out until it doubles in size (may take 4-8 hours or more)
  6. Degas it by kneading a few seconds, form into a ball and place in container.
  7. Cover tightly and refrigerate.
  8. Open container and reseal after a few hours to vent.
  9. Best to use in 5 days, but it will last awhile in fridge if fed occassionally.
  10. As the dough sits, it may form a liquid around it.
  11. As long as it smells good and does not develop mold, it should be okay.
Recipe Notes

Replace wheat flour with whole rye flour if desired.

Option two is to replace the wheat flour with unbleached bread flour and reduce water to one cup.

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