How I've Fed My Sourdough Starter For 10+ Years

In this video, you'll get an in-depth look at how I've maintained (fed) my sourdough starter for the past 10+ years. Your sourdough starter is the cornerstone of baking delicious bread; keep it healthy and strong, which goes a long way to ensure you'll bake the best bread in your home kitchen.
#sourdough #bread #starter #fermentation #baking
To read more about my sourdough starter maintenance routine: www.theperfectloaf.com/how-do...
LINKS
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Common sourdough starter questions (with answers): www.theperfectloaf.com/freque...
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CHAPTERS
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00:00 Intro
01:18 How I feed my starter
02:03 My starter ratios (flour to water to carryover)
03:28 How often should I feed?
04:18 What flour should I use?
05:11 What temp should I keep it at?
05:57 When should I feed it? (Signs of ripeness.)
07:36 What my ripe starter looks like
08:30 Starter ratios & baker's percentages
11:10 Common starter questions
11:16 "I forgot to feed my starter."
11:48 "Why do we have to feed it?"
12:46 Final comments & thoughts

[@theperfectloaf]

Don't have a sourdough starter? Check out my guide, here: www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/

[@marigoldtrimborn697]

Do you keep it on the counter all the time or do you have to put in the fridge!?

[@theperfectloaf]

@@marigoldtrimborn697 counter and warm!

[@BeingReal1]

Okay! You’re the first person to explain so well, the hydration percentages of flour and water ratio for the starter.

[@theperfectloaf]

Thank you :)

[@DANVIIL]

Good info! I've left my starter in the fridge for over 60 days with no feedings.. When I want to bake I create a levain using a 5 to 1 ratio of flour & water to starter. I usually have to feed it 3 times to get it ready to bake and super lively. This way I don't have all of the discard to deal with. I will start a levain of 10 g of starter, 50 g of H2O and flour (rye & AP) flour and do this 3 times or until the starter can double in 6-8 hours. There are many ways to deal with a starter to make good bread.

[@theperfectloaf]

Thanks! You're absolutely right, so many ways to maintain a starter and make great bread. I think the longest I've gone in the fridge is 3 weeks without any issue. When I'm gone for longer periods, I'll usually dehydrate my starter for storage. I should do some trials with longer rests in the fridge and see if my particular culture can hack it! Thanks for the comments and happy baking 🙂

[@triciamberry]

If I’m not getting to my discard, I’ll just give it a good feeding before returning it back to its home in the fridge. 😂

[@henryjubeda7617]

Just get a waffle iron

[@PaytonWarden-gn9qw]

Thank you! I got my starter from my sister in law on Christmas and it’s just been so busy I have kept it in the fridge. Would you say I could get it back to life?

[@DANVIIL]

@@PaytonWarden-gn9qw No problem at all. Feed 10 grams of starter with 40 grams of H2O and flour three timess over 2-3 days and let it double in under 8 hours and bake with it. I freeze dried my startter in 2010 and brought it back to life in 2019 and have been baking with it 3 times a month since.

[@marissahyatt]

This is great! Thanks for the fantastic info as usual!

[@theperfectloaf]

Glad it was helpful!

[@scottwilson8208]

Hi, Maurizio! My wife gave me your book as a Christmas gift (was on my wishlist). I’ve been sourdough baking for 3 years, starting just before the pandemic hit. I always try to up my baking game. Your book hits all of the points to escalate my baking to a higher level. The science of sourdough baking, the technique, the art and the recipes in the book are spot on! Thank you.

[@theperfectloaf]

Amazing, Scott! Thanks so much for coming here and for the comment, I just love hearing this-and it's precisely why I do all I do. I hope you continue to enjoy the book and keep in touch! Happy baking 🙂

[@melindamciver6134]

Thank you for sharing! Always appreciate your content.

[@theperfectloaf]

You're very welcome, Melinda!

[@AlanH220]

Hey Maurizio! Thanks so much for this. It's great to see you and hear you - your expertise, reassurance and warmth really comes through. Keep making more of these, please!

[@theperfectloaf]

thanks, I appreciate that! More coming 🙂

[@JustinDybedahl]

Love that you're doing some more videos! I've been following some other channels since I started three months ago and love having another good source. Love your blog too! Eventually here I'll become a member. Thank you for everything you share!

[@theperfectloaf]

Thanks, Justin! More videos coming 🙂

[@billhall5025]

This a great video...everything I expect... concise, yet detailed......no wasted time. THANK YOU!

[@theperfectloaf]

Happy baking 🙂

[@paulrichards8323]

Thanks for the video. I found it helpful.

[@theperfectloaf]

You're welcome!

[@travisrick]

I really liked this video, Marrizio. It is very informative to many of us that has just begun making bread. Thank you.

[@theperfectloaf]

You're welcome, Travis, glad it helped!

[@MacLeanWright]

Great video Maurizio, thank you for making it! Looking forward to more videos on here, your presentation is fantastic and your insight is unparalleled. Thank you!

[@theperfectloaf]

Appreciate that, MacLean! More videos coming 🙂

[@esthergalindo5473]

Hi . Such a soothing voice thank you for this video. 😊

[@theperfectloaf]

thank you 🙂

[@ledu1000]

Thank you so much!! your explanation about sourdough starter has been so clear and good, and also very helpful. Thanks again!!!

[@theperfectloaf]

You're welcome, I'm glad it's helped!

[@lisajenkins5490]

This information is spot on, I cannot thank you enough. I understand so much more. You are a fantastic teacher, clear, concise, and calm.

[@theperfectloaf]

You're so welcome and thank you Lisa!

[@coiridhwever3475]

I just found your channel. This is the absolute best how-to guide I have found on making sourdough starter, video or article, that I have found since toying with the idea of making sourdough breads 3 weeks ago. Thank you for the thorough explanation!

[@theperfectloaf]

Wow, thank you!

[@bakerbrewz]

Amazingly detailed video with super insight! You did a great job covering the basics and giving people a good idea how to develop their own intuition with feeding and using their sourdough! Thank you for putting together such a comprehensive video!

[@theperfectloaf]

Thank you!

[@terrygorry]

Excellent video, thanks.

[@theperfectloaf]

You are welcome!

[@thebondmenmusic]

I am quite encouraged to "roll" into making my own bread now. Thanks Maurizio.

[@theperfectloaf]

You can do it!

[@crwood439]

Thank you for all of this great information. The hydration percentages I have found to be somewhat mysterious, but your explanation clarified it for me.

[@theperfectloaf]

You’re welcome! I have a guide to bakers percentages over at my website, but plan to do a video here, too.

[@richardswain537]

Thanks you were very educational helped me out a lot thanks again

[@theperfectloaf]

happy baking, Richard!

[@richardswain537]

My 3 day old starter tripled is size on day 4 day 5 struggled to double is size using same recipe 😀

[@theperfectloaf]

@@richardswain537 It's typical to see a lot of rise in the beginning that tapers off on subsequent days. Keep with the routine and it'll gain strength!

[@janetdrewis6368]

Thank you Marurizio, , I’ve learned so much from your recipes and videos. I’ve been baking for 4yrs now but it’s lifelong and ongoing experiment trying different ways of making and learning different techniques in making different types of breads. . You explain things very clearly and slowly. Your one of my favourite teachers. There are so many bakers that make videos that are not good at explaining thoroughly because I started out with some of those videos and made many mistakes…so I thank you for teaching me the right way and helping me understand the mistakes.

[@theperfectloaf]

Makes me happy to heave I've helped you, Janet! Here's to another 4 years of awesome baking 🙂 Also, lots more videos coming from me here!

[@leslievalmadre5086]

Maurizio, i have followed your baking since i first started 5 years ago and have found your writings invaluable in my journey and again amazed and thankful of the free and open sharing you provide and indeed as provided by so many others around the world. Great video so full of answers to the questions that have plagued me for years. And now I know that the feeding “discard” if regular is the start of the next levain. Thank you.

[@theperfectloaf]

Thanks for all the comments, Leslie! Happy to help. So great to hear you’ve followed along for such a long while and have been baking! Have fun and enjoy 😊

[@meeyeeyu7706]

In praise gratitude and compassion

[@theperfectloaf]

🙏🏼

[@paulharding1621]

I’ve been making sourdough bread for the last few weeks with mixed results. I find your tutorials very helpful thanks.

[@theperfectloaf]

Happy to help, Paul!

[@nancythompson6425]

This is a very helpful video, so thanks for that! I live in the Pacific Northwest where it’s cold and damp 9 months out of 12, and my house is always on the cooler side, typically 64 degrees, which is a bit cold to leave my starter on the counter after its once a week feeding. I feed at a 1:1:1 ratio, using half whole wheat, half white AP flours. I warm my oven slightly for two minutes on the warm mode then turn it off and turn the light on. I place my fed starter in the warm oven, where it typically takes about 4 to 6 hours for it to reach maximum rise before it deflates. After that, it goes back into the fridge for another week because I don’t bake too often. 3 days before I do bake, I pull it out and feed twice a day to rev it up, leaving it on the counter between feedings after 4 hours in a slightly warm oven, where it rises and falls. One thing I’ve never had a good grasp on is exactly when I should use part of the starter in whatever recipe I’m using. Do I measure out the required amount at its peak rise, somewhere between 4 and 6 hours, and mix the dough? Is it the same when building a levain, measuring out what I need at peak rise, build the levain, leave it out for 12 hours or whatever then use it in my recipe?

[@theperfectloaf]

Your approach sounds exactly like what I'd do, Nancy. With regards to when to use your starter, use it when it's at its peak ripeness (this doesn't necessarily mean peak height) to feed or use that to make a levain. When it's at its most ripe, it's the point where bacteria and yeast numbers are the greatest, which is what you want to start with when making a levain.

[@BeaTijerina]

Thank you so much for posting this. I live in PNW and I was wondering how to keep it warm in our cold weather.

[@teod.2779]

Thanks, Mauritio! :) I have in my fridge a „High Hydration Sourdough Bread” that I will bake tomorrow! Thanks for that recipe too!

[@theperfectloaf]

Excellent! I hope it turns out great 🙂

[@teod.2779]

@@theperfectloaf Thanks! Well... not as I expected... :( I don t know, maybe a little over proofed, or the flour (a new pack) did not like so much water. Hope next time will be better!

[@theperfectloaf]

@@teod.2779 always next time!! Definitely hold back some of that water when mixing, adding it in slowly as the dough looks like it can handle it.

[@sisycx]

Thank you Maurizio. Because of you, my starter is 2 years old now✌

[@theperfectloaf]

Ahh that’s fantastic to hear! Happy baking 😀

[@asmaytalem2905]

Yes more videos please. 🙏

[@1962PACMAN]

At least on my end - the viewer, the sound is not synced with your movement. It's a tad bit off. As always, the knowledge you share in invaluable!

[@theperfectloaf]

Yup, you're right. Early filming issues. Sorry about that!

[@ozweaver1]

Thank you! Now I have less guilt about my adjusting ratios and sometimes feeding twice a day vs. once a day. Your info is always excellent!

[@theperfectloaf]

Ha ha, yes, definitely should be guilt free, we give our starter plenty of time as it is! I always like to say, our starter should be working for us, not the other way around.

[@triciamberry]

I always feed my starter with 1:1:1 ratio. I like to be able to build my dough a few short hours later. But this was good to understand that I could use less carryover on a night feeding to have levain ready to go 12 hours later when I wake. I’ve never heard the ratios explained this way. Thanks!

[@theperfectloaf]

So glad it's helped you! Yes, with a 1:1:1:, it will ripen very quickly, if at a warm temp (like 74-76F), that'll ripen in 3-4 hours in my experience.

[@jeffharper805]

Really enjoyed the video! I have to say I'm not a very good parent to my starter. I haven't baked (or fed) in probably 4-5 months so I just pulled my starving starter out of the fridge and fed it to bake this week. It always bounces right back after a long rest which I think is amazing. When I was baking weekly last year I kept it out on the counter all week without feeding and just fed a couple times before each bake and it did really well. I only bake 100% whole grain that I mill at home. Maybe the freshly milled rye and wheat flour helps even though I'm not the best at keeping a regular feeding schedule. I'll give it a little love and try out a daily feeding schedule for a while. Looking forward to more of your videos!

[@theperfectloaf]

Thanks, Jeff! In the end, it really comes down to whatever works for you and your starter. Most starters are similar, but I've chatted with bakers who bake great bread feeding less than I do, but I do find a consistent schedule to really help elevate the results. Give it a shot and let me know how it goes!

[@oldbassist60]

Thanks. Well said. Right now, I'm playing with refrigerated, "pasta madre" starter using rye. Like you mentioned, starter, especially rye, is very resilient. I maintain only 60 grams to minimize discard. It takes some planning before a bake to awaken and build it back but that's part of the fun. The final result makes the labor worth it. Learning your flours is a lot of the process. Thanks again.

[@theperfectloaf]

Interesting! How do you feel the rye has helped the PM? What I love is there are so many ways to do all this 😀

[@tammyjinariu2329]

Using the discard for other baked goods is a really useful way to use up discard, I personally love discard crackers they are the best in the world.

[@jsfotografie]

Awesome video Marurizio :) i have a pretty similar routine and i backed one of your maled wheat breads and linke you in the story dont know if you saw it :) but it was amazing thx!

[@theperfectloaf]

Awesome, so glad to hear it turned out well for you!

[@FeliceTozzi]

Grande Maurizio, finalmente!

[@theperfectloaf]

Thank you!

[@rbtubee2]

I love that you put this video together as much as I enjoy watching your bakes! Thank you. Question please: when you refresh your starter the second time of day (in the evening) do you again discard all but 20g (the 20% recover) and add 100 g flour 100 g water? I’ve been using a ratio of 1:2 (example 20g starter to 40g water 40g flour) which is much less than you and only once a day. Mostly to save money on flour. Does this compromise my starter?

[@theperfectloaf]

Hey there! Thanks, I appreciate that. Yes, the second refresh is the same as the first (same water, flour, carryover starter). I'd probably do 2x a day with your ratios, assuming your kitchen is warm (72-74F). If you notice your starter is very liquidy and loose when you go to refresh it, it might be a sign it needs another feeding. Another option is to leave less starter in the jar. Instead of your 20g, try 10g.

[@DebRoo11]

Your videos have been so helpful. Please keep sharing. It's much appreciated! Is there a video of how to make a starter day by day? I like.your rye/AP combo. My starter is 3 days in and I've been using sprouted stone milled rye but I think I've messed up somewhere already 😅 there's too many methods and I've lost the plot here. Can i discard and carry on from where this video starts or do i need a proper active starter?

[@theperfectloaf]

Thank you! Working on a starter creation video right now, stay tuned :) I have my full starter creation method, here (you can print it, too): www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/ You can discard and carry on with this video with whatever starter you currently have.

[@DebRoo11]

@@theperfectloaf after I posted that I saw your link 🤭 oops. It was so helpful! And i did switch ober to your day 3 portions and will continue with your method. Today already it looks so much better! It actually rose today

[@johnarnold8468]

Hi Maurizio, I recently purchased your new book and am loving it. Chock full of great information. Will definitely require a second and third reading to take it all in. Great job! I have a question about your comment regarding the benefit of using white flour in your starter. You mentioned that using some allows you to observe the progress of the starter more easily. Can you please elaborate on that? Why is that and is it more difficult when you use a higher percentage of rye, whole wheat, etc.? Thank you.

[@theperfectloaf]

So glad you're enjoying my book, John! Yes, lots in there 🙂 So with white flour, I use some in my starter because it's excellent gas-trapping characteristics helps displays the signs of aeration, rise, and general fermentation really well. Other flours do this as well, but white flour helps specifically that way, plus, it's cheaper (usually), too! There's nothing wrong with using more ww or rye, though, it's all personal preference there. Do keep in mind, though, that more whole grains will speed up fermentation. Happy baking!

[@stevesheffield45]

Hello Maurizio, thank you for the ongoing sharing. I'm a long-time follower and have learned much from you. My suggestion/request would be how do you recommend calculating how much starter to use in a formula? I've seen anything from 50 grams to 200 grams. What percentage in bakers math do you use? Would it be different for a stiff starter versus this one you shared? Thanks again, congratulations on all the success. I'm looking forward to your book. Best wishes.

[@theperfectloaf]

Hey, Steve! Great suggestions, I'll add this to my list of things to record. Lots of variables there to take into account, but I agree, a video on how I go about developing a recipe in this way would be a great explainer. I hope you love the book (thx for preordering!) and happy baking 🙂

[@Rob_430]

@Steve Sheffield, General rule is 20% of flour used, however, it could be more or less due to other variables. For instance, I do a long bulk ferment overnight, room temp about 68F, so I use 10-15% with an active starter.

[@JSTpacek]

I have been baking sourdough bread for 5 years and i also use mix of rye and white flour for starter

[@theperfectloaf]

It just works so well!

[@ChaCeNY]

Thank you!

[@theperfectloaf]

You bet!

[@cookingwithsophia6875]

This is awesome. I’m trying to switch over to fresh milled flour for sourdough bread (really all baking). Do you have any videos or recipes for fresh milled?

[@theperfectloaf]

Working on those! I did just post a new freshly milled flour recipe: www.theperfectloaf.com/kernza-sourdough-bread-recipe/

[@sredercsaba]

Hi Maurizio, do you have video by any chance how to start creating your own starter? Thank you!

[@theperfectloaf]

No video (will make one soon), but here's my handy guide over at my website: www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/

[@NAMONALDO]

Good evening Maurício ( It is night here in BRAZIL: I live in the state of MINAS GERAIS ; Land of the famous PÃO DE QUEIJO ) I finally found a website that gave me a very clear vision of what it is to make bread...And why don't you create one online course ??? I saw that you have an academic background in soft (so why not create a course that can have subtitles in other languages and that has Brazilian Portuguese ...🤔🤓 ) Here in BRAZIL there are platforms and I know you've thought about it before, more just wanted to "reinforce" the idea, so you can have one more teaching tool... And thank you very much CHEF !!!

[@theperfectloaf]

Thanks so much for the comments! Glad o my site has helped. I've been working on a course, I'm currently looking to offer it up to members at my site (so it'll be included in the yearly membership). Coming soon! www.theperfectloaf.com/membership/

[@zachsmith4574]

I love the jar that you use for starter, straight sides non-sealing glass lid. Perfect size also. Do you know where I could find one?

[@theperfectloaf]

Hey, Zach! Yes, these jars are my favorite, I've been using them for more than 10 years. I have them listed on my baking tools page, here: www.theperfectloaf.com/my-baking-tools/

[@debbiegoldenberg7924]

Michael, thank you for your wealth of information on a beginner’s sourdough journey! I began making my starter this week. One day 2, it bubbled and rose twice it’s initial size. It stated inflated with lots of bubbles for several hours. I fed again on day 3 and had no rise, but a few bubbles on the top. Today is day 4 and I fed it this morning using your recommended amounts, still no rise, and not a lot of bubbling happening. I have been keeping it in my oven with temps around 75-80 degrees. Should I keep the course and hopefully it will liven back up?

[@theperfectloaf]

You're very welcome! (And I think you mean "Maurizio" 🙂). It’s normal to see a burst of activity in the beginning (possibly with lots of bubbles) only to see a decline the day(s) after. Stick with the starter creation process of feeding and discarding and it will eventually take hold. That initial activity is most likely a bacteria we don’t want to stick around in the long run, it will eventually die off when the bacteria/yeast we do want acidifies the culture to the point where other bacteria cannot survive. If your kitchen is on the cold side try warming the water you’re using to feed your starter. If you have a thermometer, try to get the water around 80°F. Keep with it and it will eventually come around!

[@polox1163]

Thank you for the video! If I remember well your recipes mostly use 100% hydration starter, BSD bread for sure. Nowadays, do you prefer to keep 1:5:5 starter like in today's video? Do you think there's a difference in the bread depending on the hydration of starter you use? I keep mine 1:3:3. Excited for your book and more videos! Maybe one on bakers percentage? How to scale down recipe etc.

[@theperfectloaf]

Thanks for the suggestions! Will definitely do one on baker's %'s. I keep my starter typically at 100% hydration, bumping it up or dropping it to get the consistency I'm after, but it's typically right around there. I keep it these days just how I talk about it in the video!

[@5454rox]

I've been enjoying your videos and emails and ordered your book and am learning a lot! What flour company do you recommend other than King Arthur? TIA

[@theperfectloaf]

Lots of really fantastic local millers depending on where you live. Cairnspring, Central Milling, Barton Springs, Carolina Ground, Grist and Toll, Maine Grains...

[@user-ds9io5hl3p]

Is my sourdough starter any worth using if I'm getting as you describe in you video as a nail polish smell from it? Great videos, great insight to the art of sourdough. Thanking you in advance Leonard

[@theperfectloaf]

Yes, definitely okay to use! Usually that aroma is because it needs a feeding earlier. No harm in using it, just try to feed it a little earlier.

[@barrychambers4047]

For those who do not like to waste flour there are different ways. When my starter goes into the fridge it weighs only about 1 gram. I use a very small 6 or 8 dram, grade 5, plastic medicine vial. Usually every 3 days I pull this vial out of the fridge to feed it- 2 ml water, 2g flour, mix with a chopstick, and bring it to rise during the day. Then, overnight I build the starter, using 5g ripe starter, 10ml water, 10 g flour, @ 68F, or 20C. Next morning, I feed 20g ripe starter, 40 ml water, 40 grams flour for your leaven. If your starter is healthy, it will rise a 30-50% increase in just 2 to 2 1/2 hours @ 80F, or 27C. It's ready to use. I'm only saving a few grams at a time in a separate small vial, just for backup. For the final leaven build I use a 250 ml grade 5 plastic beaker. Everything is straight sided, easy to clean, and non-breakable. I don't always do it this way, but, it's a way that will build a very healthy starter and not waste but a few grams of flour. It goes against my grain all the waste in this world.

[@theperfectloaf]

Fantastic, Barry. Yes, you really only need a small bit of the culture to keep it going. I find for beginners it helps to have a slightly larger starter to learn the signs and get into a routine, but after that, dropping down certainly works. And I love your use of lab equipment!

[@evelynepepoli8171]

Dommage qu'il n'y a pas de sous-titres mais je vous lis déjà beaucoup sur The perfect Loaf . Merci Maurizio.

[@theperfectloaf]

Désolé pour ça! Je pense qu'ils peuvent éventuellement apparaître, cela devrait les générer automatiquement. Merci d'avoir lu mon site!

[@rorymorgan6346]

Hi, I'm new to sourdough baking and your videos have been super helpful! I was wondering if there is any downside to just using your ripe starter for baking rather than making a levain?

[@theperfectloaf]

Nope, you can use your ripe starter just the same! I do find a levain helps ensure fermentation is on point, though.

[@austin5310]

Thank you so much for the detailed information. I have questions about the water temperatures. Many videos, including yours, refer to using cooler, room-temperature water for feeding the starter. I am a beginner. Would you tell me the temperatures that you use for your starter? what temperature is "cooler" water what temperature is "warmer" water what temperature is "room temperature" You mentioned this in this video. because the two-feeding schedule gives you two opportunities one of them is to make the levain that "ripens quickly throughout the day" and use it to mix directly into a batch of dough. What is the% of starter you are referring to make the levain ripen quickly if I want to make the bread using morning feedings? and how long does it take for it to "ripen quickly" if I use the Brod & Taylor proofer for the levain to ripen? I know you said it's not written in stone and lots of variables. but I do like to know how/what you use for your specific recipe to use it as a "standard" starting point and then go from there. your book/video/blog are all detailed and I really appreciate that, if you could add the info when you update your blog on water temperature and Brod & Taylor proofer temperature for your specific recipe that would be great for people like me trying to learn and use your recipes. thanks again!

[@theperfectloaf]

Hey, Austin! In every recipe I list the "final dough temperature (FDT)", that's the temperature your dough should be at the end of mixing, right at the beginning of bulk fermentation. I dont list what the water temp should be because it really depends on what temperature your kitchen is at! If it's cool, you'll need to warm the water more. In my book I have a sample calculation to run to determine all these temperatures, and most importantly, what to heat/cool the mixing water to so you reach the FDT. Here's more: www.theperfectloaf.com/the-importance-of-dough-temperature-in-baking/

[@karenbrooks3765]

Thanks Maurizio your videos are great as is your website. What do you do with 400g of discard every single day?

[@theperfectloaf]

Thank you! You won’t have that much discard following my method. You’ll end up having around 150g. I bake so often here and that’s the perfect amount for me to make a Levain to bake with every morning and/or evening. If you don’t want to bake, you can save the discarded starter in the fridge and use it in a discard recipe at any time.

[@eliastinawi9938]

Excellent video Maurizio. I bake once every week or two. What's the best way to store my sourdough starter? I currently store it in the fridge and two days out from a bake, I will take it out of the fridge leave it at room temperature overnight. Discard some starter then feed it the following morning. Repeat the "discard and feed" the following morning before I use it later in the day to add to the autolyse to prepare for a bake. Is this a sound process? Should I be storing my starter in the fridge but feeding it more regularly? I'm finding my bakes now have less oven spring than when I commenced my sourdough journey (two years ago).

[@theperfectloaf]

That’s a good approach and what I would do. If you find it loses strength over time you could try keeping it out a week periodically and give it feedings to get back up to strength. The fridge is a bit of a hostile environment over time, but a good way to keep baking and not have to feed every day!

[@patriciagimay9195]

Hi you say that you feed your starter twice a day. Do you feed yours a I to 5 ration each time twice a day? Thank you for your reply. Patricia also do you keep it on the counter and not in the fridge ? On the days you don.t bake with it but still feed it twice

[@Rob_430]

I’ve followed you a while, but now I know what you look like……..lol. I pretty much follow your method for sourdough. It’s how I learned, but being in FB Bread Groups, a few encourage newbies to use starter right from the fridge. I don’t. I use my starter after it’s fed and rises double or more. I’ve followed Proof bakery also. You might know of them, in AZ. Thank you Maurizio for a great video. Rob in NJ.

[@theperfectloaf]

Hey, Rob! Yes, the face behind the bread 🙂 I agree, I keep my starter at room temp and use that for baking, I find it's stronger and produces better bread, at least for my starter. I see the fridge as a "hostile" environment, in a way, and my starter needs a bit of room temp time before it's back to full strength. I do know of Proof bakery! Would love to visit them one day. Thx for the comments, Rob, more videos coming. Happy baking!

[@joeredd11]

Hey Maurizio i’ve been making sourdough for about a little over a year now and my sourdough starter has come along quite well I feed it daily The one question I have for you is I’ve used the same two vessels to keep my starter in since I started it a little over a year ago and I never have cleaned them do you think that’s a problem? I’ve never had any issues and I know back in the day on the trails they probably didn’t clean it much themselves that’s why I haven’t any opinions? Love your channel love your Instagram great advice always thanks for what you do I’ve learned a lot.

[@theperfectloaf]

Hey, Joe! Should be ok as long as you don't see any mold anywhere. I typically clean my jar every 2 wks or so (I should have included this in the video!) or once it gets super crusted over. But yeah, I know other bakers who keep it as clean as they can and really never wash them.

[@triciamberry]

Oh man guys. I’m so OCD I guess. I do my feedings in a separate little bowl, and wash out my weck jar every single time. I can’t hang with mixing in the jar and having it on the sides at all. 😂😂😂

[@JeanRobertStrele]

Thanks Mauricio. Watching your video, your starter seems to have a gooey nature, where the spatula stretches it, lots of strength. I only experience this in the first few days if starting from dry starter, when I only feed it white flour. My current mix is 5g starter, 10g white flour, 15g whole rye, 100% hydration. In a proofing box, at 23-24°C. After about 12hrs, the mixture about triples in size and I like to refeed it right around the time when its crown starts to collapse. The smell at that time is acidic and the moment I stick the spatula in (or bang it on the table), the starter collapses completely. "Weak" comes to mind... I tried playing with starter amount (down to 3g) and more hydration (120%). No noticeable difference. The resulting. Bread tastes nice and sour (your beginner or spelt/rye) but doesn't rise. Just a little more than a German whole rye loaf... What do you suggest I experiment with next? Thanks

[@theperfectloaf]

Hey there! It might be that it's fermenting too long and because there's a lot of rye flour, it won't have the same extensibility and strength as a mostly-white flour starter. That should be just fine, though. For me, I try to use my starter/levain when it's very ripe like this-more flavor! If you want to bring more strength to it, try feeding a little earlier, or drop the rye percentage a bit (I usually do around 15-25% to total flour in starter).

[@JeanRobertStrele]

@@theperfectloaf Thanks Mauricio. I'll try that . Also just spoke with my flour supplier. Turns out that their "organic" white flour is bleached! That might be another reason. They are delivering a new batch. This time the same floor they use for their 9wn sourdough bakery. Will keep you posted

[@theperfectloaf]

@@JeanRobertStrele yikes!! LMK how it goes with the new flour

[@JeanRobertStrele]

Hello Maurizio, So, the supplier delivered unbleached bread flour (Free of charge!) and I started over. And I'm happy to report that all is back to normal. 4g of starter, 15g of whole rye 10g of bread flour, 25g of filtered rain water, kept at 23-24°C. It cycles nicely in about 12hrs. I tried reversing the rye/white, but I wasn't getting the same rise. I'll try baking this week. Thanks for the tips!

[@blooqzoo]

Any thoughts on water; tap vs. purified, as such? (p.s. your book is an amazing & valuable source! Thank you!)

[@theperfectloaf]

So glad you're enjoying the book! Generally, as long as tap water is safe to drink, it's good to use for bread. When creating your starter, if you're running into trouble, try using spring water from the market for a while until it gets going, then switch back to tap (don't use distilled). We were *just* talking about this in the membership at TPL: www.theperfectloaf.com/membership/

[@blooqzoo]

Thank you so much! That is so helpful. Happy baking!

[@urichhh]

Is there any reason besides personal scheduling preference for why one would want their starter to ripen slower or faster, ripening at a cold temp vs a warm temp? Is there a change in starter strength or taste depending on those variables? For example, I’ve noticed that my starter has the largest rise and activity level on the first feed I give it after taking it out of cold storage in the fridge (typically leaving it for a week or two). Any reason why that seems to be the case?

[@theperfectloaf]

Mostly it's scheduling, though, I personally get better flavor and starter performance when it's kept at a warmer temperature and fed regularly. I'm not sure why you're seeing that initial boost of activity, but for me, I prefer warm, frequent feedings.

[@sandracoleman6739]

How long should it take from start to finish? What time of day should I start? Is there a way to proof overnight and bake in the morning?

[@theperfectloaf]

You can make a loaf of sourdough in half a day Id say, or longer, I prefer proofing overnight in the refrigerator for more flavor and crust color! Here's a good step by step: www.theperfectloaf.com/beginners-sourdough-bread/

[@kb31853]

Thank you for your video! I am new to sourdough and have some questions about my starter. I have several in the fridge (can't seem to throw any away). I don't know how to get on a schedule to feed them. Do i take it out of the fridge and discard some out of each jar and then add flour and water? Then can i put it back in the fridge if i'm not ready to bake? If i am baking would I take the jar out of the fridge, discard some (do you always have to discard) and then add flour and water, let it sit overnight to have it double and make sure it bubbles, and then use it for my recipe.

[@theperfectloaf]

That all sounds good so far, but after you take it out and then feed it, let it ferment for at least an hour on the counter before putting it back into the fridge. You can see how I keep my starter in and out of the fridge, here: www.theperfectloaf.com/store-sourdough-starter/

[@alyssacampbell6095]

Sorry if I missed it in this video, but do you usually keep your starter room temp. 24/7 or do you refrigerate at times?

[@theperfectloaf]

I keep it at room temp, 24/7/365 🙂

[@judywardd]

Hi, Maurizio.....you mentioned that you mill your flour! Can you recommend a good grain mill that would be long-lasting and do an excellent job? I am grateful for your kind reply! Thanks! 😋

[@theperfectloaf]

Hey there! Yes, I have them listed on my guide to fresh milled flour, here: www.theperfectloaf.com/how-to-freshly-mill-flour-at-home-for-baking/

[@judywardd]

Thanks, Maurizio, your help is very much appreciated!!! Bless You!

[@Aethelwulf91]

Hi Maurizio, thanks for this video! I decided to start making bread/sourdough a month ago and have been consuming hours upon hours of videos + reading your book every night :) It really is an excellent introduction to the craft, and I'm on day 9 of making my starter according to your recipe; very very excited to make my first 'simple sourdough' boule in the coming week. A commenter on one of the bread communities online was saying I should move to 1:5:5 only once the starter is ripe, and use lower ratios right now. Any thoughts on this? They said I "might be delaying the leuconostoc die-off".

[@theperfectloaf]

Glad to hear that! Yes, that's fine to do as well. It's similar to how I create mine: www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/

[@Aethelwulf91]

@@theperfectloaf Thanks Maurizio! I'm afraid my first loaf is going to turn out more frisbee shaped than boule shaped :( My starter is definitely ripe, I think I need to figure out bulk fermentation and strengthening better. The adventure now truly begins!

[@theperfectloaf]

@@Aethelwulf91 Keep at it!!

[@paulaocallaghan1127]

hi! I've been feeding equal amounts of water, starter and flour(half white and half wheat...all 100g measurements. After watching your video I'm wondering if I'm wrong using so much starter. I don't bake bread weekly. I keep my starter in frog until I want to use it and then take it out and feed it until it becomes active. I also have noticed it forms hooch much quicker in frog lately. I'm thinking this is because it is hungry. I just fed it with 100g of rye flour. any input is appreciated thanks

[@theperfectloaf]

If you're getting hooch really quickly, yes, I would reduce the amount of ripe starter you carryover during each feeding.

[@krisharrison7969]

Is there any difference in the final outcome of the bread if I use a 1:5:5 or a 1:10:10 ratio starter. Many thanks for your advice

[@theperfectloaf]

So hard to say! If need more information (how long between feedings? What flour? Temp?). The answer is, though, either will work if used at the right time. 😊

[@janellelarson945]

I have a bread book that is well over 40+ years old. I have made the sour dough starter from this which was milk, flour, and yogurt. I am amazed yours is just water and flour! Do I need to be more careful about leaving it out? Book is from sunset cook book of breads. Helped me when I lived in Venezuela and wanted regular sandwich bread that didn’t have mold on it! Lol

[@theperfectloaf]

Hey there, Janelle! Awesome you have that book, I'd love to read through that. Yes, milk is not needed to keep your starter healthy, it only requires water and the "food" in flour. If I were you, I'd probably leave out the milk, I would be a bit concerned about having that sit out on my counter for 24 hours!

[@janellelarson945]

I still use it a lot! It has a great history to the starter. When not using it stays in fridge but the first 7 days or so it was in a very hot garage! Summer in Kansas. Let me know if I can send it somehow to you!

[@janellelarson945]

Best is the sour dough pancakes or waffles! There are numerous sourdough recipes. My favorite is the one I use left over mashed potatoes!

[@theperfectloaf]

@@janellelarson945 Mashed potatoes, wow now that's a new one! I make sourdough waffles just about every weekend-so good.

[@janellelarson945]

They say in recipe to use instant but had had left over mashed and have always used those here is the recipe 1pkg yeast 5.5-6 ap flour 1/4 c sugar 2tsp salt 2 servings instant mashed potatoes (made up per instructions ) why I use fresh left overs 3/4 milk 1/4 c butter melted and cooled 2 eggs 1 c starter at room temp 1 egg white beaten with 2 tbl water Poppy seeds. Large bowl yeast, 2 c flour, sugar, salt. prepared mashed potatoes, then stir in cooled butter, milk, eggs, starter stir until blended Add wet with dry ingredients and mix with mixer for 2 minutes. Add 1.5 c of remaining flour and beat at medium speed for 2 minutes longer. With spoon mix in enough flour to form stiff dough about 1.5 c Turn out on floured board, knead until smooth 5-20 minutes. Add flour as needed Turn dough over in greased bowl until double. Punch down dough, knead briefly to release air, divide in half make round or BRAID Each half. (I love the braid it is so fluffy and beautiful) Cover and let rise again 45min. Brush with egg mix and sprinkle with poppy seeds Bake 350 F for about 35 min Hope you enjoy. With soup is a real winner Some other sourdough recipes in this book Whole wheat pan bread Cornmeal Sour rye Classic french Whole grain English muffins Regular English muffins Crepes oatmeal pancakes Pancake/waffle , buckwheat , blueberry pancakes, History of early pioneers they guarded the ingredients of their starter. Only shared with worthy friends. It says science has said it is not yeast but harmless bacteria that are naturally present in raw milk. The forms of the bacteria essential for sourdough fermentation are also present in products like aged cheddar cheese, cultured buttermilk, And yogurt

[@fredmesgarzadeh3798]

when you are feeding your starter the second time do you discard some of the previous starter in the jar or you just add more flour and water?

[@theperfectloaf]

As mentioned, I always discard! If you don't you'll end up with a massive starter (unless you use some to bake with) and a very acidic culture as well.

[@JB-mm4jp]

Hello have you ever used barley flour? I am struggling to get mine to rise a lot.

[@theperfectloaf]

I have but only at about 5% to total flour... Depending on how much barley flour you're using, you won't get as much rise as with wheat, which has better protein/gluten properties.

[@IamIceQueen7]

Mine have been smelling like buttermilk for the past few months and I’m in love 😂 But I wonder why mine never triples.?? Even when I feed it twice a day for a week or so

[@theperfectloaf]

Hah! That's a good aroma, I'd say. It's ok if it doesn't double or triple, that's mostly a factor of your flour and hydration. As long as you're seeing strong signs of fermentation each day, you're good 🙂

[@marianofernandezbarreneche7911]

Thanks for the video Maurizio! Question: How long will a sourdough starter survive while in the fridge?

[@LynnLepore]

I keep mine in the refrigerator. I take it out 1-2 days a week to feed and use if I am baking that week. I'd like to hear Maurizio's perspective on this.

[@theperfectloaf]

I don't like to leave mine for more than two weeks (3 at most) in the fridge without a feeding. Like ​Lynn said above, if I'm going to use my starter for baking I usually take it out 2 days before I want to make a levain (or mix into a dough) to give it a few feedings to get back up to strength.

[@theperfectloaf]

@@LynnLepore see my reply above!

[@marianofernandezbarreneche7911]

@@theperfectloaf Thank you a lot! You're my sourdough bread master! I'm so excited for your book release! I pre-ordered it already! I'm a beginner baker, but I have learnt A LOT from you. Keep it up and keep it baking!

[@theperfectloaf]

@@marianofernandezbarreneche7911 happy to help and thank you so much, Mariano!

[@onlyveggies]

A problem I continue to have is the temperature in my house. There is no location where the temperature is in the 70’s. It always runs cooler. I would be so appreciative of suggestions to overcome this predicament and a simple remedy.

[@theperfectloaf]

I mention it a bit in the video, the easiest thing to do is use warmer water when you feed your starter. A dough proofer also helps, or you can keep it in your microwave or oven (with a note to not turn it on) after you feed it with warm water to keep it warm.

[@garywarner2379]

What about putting the starter in the refrigerator and take out once a week?? Thanks Gary Warner

[@theperfectloaf]

Yes that works, too! I have a guide to this schedule over at my website. Basically I take it out one or two days before I want to use the starter to give it a few feedings. After using it, feed it and pop it back in.

[@SarcastSempervirens]

It's always a goog thing to look at the starter as a living being cause 20% carryover is like having 20 people and giving them a 100 sandwiches. Everyone has to eat 5. They'll go through them pretty fast in a 1:5:5 ratio (1 part starter : 5 parts flower : 5 parts water). In a 5% carryover it's just 5 people eating the 100 sandwiches and it's gonna take some time, so it'll rippen slower with a 1:20:20 ratio. I bake during the weekend cause I work all day and once a week is all I can manage. I feed it a big ratio and keep it in the fridge so it both has a LOT of food to go through AND the cooler temps slow it down so by the next weekend it's not all hungry and sour, it's just finished eating and ready for more. I can't use that much flour every single day without baking and simply eating the discarded dough every single day, I'd go bankrupt and nuts :D

[@theperfectloaf]

Wise words and I love this analogy for a sourdough starter! Yes, I totally understand the need to reduce feedings/flour/water if you're not using it as frequently as I do-makes sense!

[@SarcastSempervirens]

@@theperfectloaf Thanks for giving us all this info, your texts got me into sourdough years ago cause they had details a noob needs to make it work and they were as no-nonsense and to the point like these videos. It was the first time I ever heard of different flours and protein levels and stuff, cause I live in a tiny country where we're used to seeing fine, coarse and "bread" flour and that was pretty much it up until a few years ago when rye and whole wheat etc. started appearing. A week ago I received a packet of the San Francisco starter and it's just finished it's activation period today so tomorrow it's show time - I got the dinner rolls in my sights, as well as those bomboloni and and and... :D I could never go back, sourdough bread you bake at home is an entirely different universe than store bought bread so there.. you're changing lives a world over!

[@theperfectloaf]

@@SarcastSempervirens You're very welcome! I really appreciate the kind words and feedback, so glad to hear I've been able to help 🙂 Hope the dinner rolls and everything else turn out awesome for ya-happy baking!

[@phyllisgordon6577]

Thanks for the info. Am.i correct to say that making and maintaining sourdough is for those who bake often? For a single who does not consume that much bread what do you recommend? I am psychic ginger myself to attempt sourdough but I bake😮 very infrequently. Help!

[@theperfectloaf]

Here's a way to bake only once a week! www.theperfectloaf.com/weekend-baking-schedule/

[@steviesmom6747]

This is about the only time I don’t agree with your instructions. I kept waiting for suggestions for those who bake every week or 2. I’ve maintained my Starter in the refrigerator since 2017. I feed it every 10 days or so. If I haven’t baked in quite a while, then I will feed on the counter a day or so, 12 hours apart. However, when I create Levain, it’s usually at peak after 6-8 hours. I generally start with 30grams starter to create levain. The purpose of looking at this video was to see if it might be helpful for some friends who are just getting started and will bake with less frequency. I’m afraid this would not help them. However there is definitely useful information here.

[@theperfectloaf]

Yes, this is most useful for those baking more often, as I do. You can absolutely use the fridge to slow things down and stretch out feedings, I do this when necessary, too. I talk about this a bit on my storing a starter post: www.theperfectloaf.com/store-sourdough-starter/

[@ryandarmiento]

Hi there. New subscriber. I've seen videos of people using their starter straight from the fridge after feeding a couple of days prior. They ripen it at room temp then pop it in the fridge to use it a day or so later. Seems like it is for someone who has an irregular life schedule. Any thoughts on this? I really appreciate the way you explain your bread knowledge!

[@theperfectloaf]

Hey there! Thanks for subscribing. So I've tried this in the past, but it never works well for me. I find my bread is much better when I use my starter after it's fermented at warm, room temp for at least a few days!

[@marinashu]

What do you do with the part you discarded, and how do I know when the sourdough is ready for use as it look that every day is the same outcome.

[@theperfectloaf]

If you're seeing the same signs of fermentation (bubbles, rise, aroma) every day, then that's a good sign you have a strong and predictable culture! Look for rise in the starter, a loosening in texture (it should be more "liquid" and less viscous), a moderate sour aroma.

[@amandapecora6771]

Do I not need a packet of starter to start? Silly question but do you make everything from scratch or is there some kind of yeast packet to start the whole process with? I am not confused about how to feed just how to make it in the first place. Thanks!

[@theperfectloaf]

You need to create a starter from scratch (mixing water and flour together for a few days). See my guide here, I go into it all! www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/

[@Magnoliaflower-]

Hi! Can I use the discard for bread? Should I feed my discard and then use it?

[@theperfectloaf]

Yes, if you discard ripe starter it's essentially starter that's ready for baking (very similar to how I'd make a "levain"). I would not, however, keep the discard for long and then use it later, it should be used right when discarding.

[@Magnoliaflower-]

@@theperfectloaf what if I take the discard when my starter is hungry and I am doing regular feeding?

[@ellapeker9766]

Hello Maurizio, do I need to airtight my Weck jar to store my starter in the fridge? Also, when is safe to start to store it in the fridge? My starter is 14 days old and doubles in size after feeding in 6 hours. Thank you!

[@theperfectloaf]

It doesn't have to be airtight, but I prefer it because it does two things: 1) nothing can fall inside accidentally, and 2) it keeps the starter from drying out with a crust on top. If your starter is showing the same signs of fermentation each day (which it sounds like yours is), it should be just fine to go into the fridge now.

[@ellapeker9766]

@@theperfectloaf thank you!

[@auntiedeb7736]

All videos of this do discards. But no one says how to store discards. Do you keep it outside the fridge until you finish your 7 day of starter? Or do you add to the discard each time while storing the discard in the fridge?

[@theperfectloaf]

you can store the discard in the fridge for a week or two, then use it in a discard recipe. I have a bunch, here: www.theperfectloaf.com/collections/sourdough-starter-discard-recipes/

[@auntiedeb7736]

@@theperfectloaf Thank you!

[@amandapecora6771]

Can Einkhorn flour be used and if so any changes needed?

[@theperfectloaf]

Yes, absolutely! No changes, really, you can use it for all the white flour if you'd like. Know that einkorn will likely not show the same signs (large bubbles, tall rise) as you see in a starter with more white flour (modern wheat), but that's okay, as long as you still see the other signs of fermentation!

[@haaa]

How about when we keep the vase into the fridge, do we need to treat it differently?

[@theperfectloaf]

If you keep your starter in the fridge, I like to give it a feeding at least every two weeks.

[@jcnz9861]

Maurizio, I can never get my timing right. I would like to bake a loaf at 6am. Assuming I have a healthy starter, if I feed it at 6pm the previous night, should it be ready to use at 6am?

[@theperfectloaf]

If it's kept warm, yes, that is no problem. Usually, your starter can be used an hour or so on either side of "ripe." If you need it to ripen faster/earlier, leave a little more starter in the jar the night before to ensure it's on track.

[@jcnz9861]

Thanks for that.,

[@bettychan1885]

Hi! What if I'm a weekend baker? Do I still feed my starter everyday with such a high ratio, which creates a large amount of discard. My normal feeding schedule is once a week if I don't bake that week and keep it in the fridge; and I'd feed 2-3 consecutive days before my baking day. My question is how can I strengthen my starter? My starter normally rises to double with a ratio of 1:1:1 for longer than 4-5 hours @20-24C. When I build my levain for baking, it just manages to rise to double with a ratio of 1:5:5 for 12 hours, so I'm thinking if my starter is not strong enough. I look forward to your advice. Thanks.

[@theperfectloaf]

You're doing exactly as I would. If you want to bake only once a week or so, then keep it in the fridge, take it out 2 days before you want to use it, give it a couple of feedings, then use it once it's showing signs it's strong. Here's how I do it: www.theperfectloaf.com/weekend-baking-schedule/

[@GiacomoCalabrese]

Ive found only feeding once daily for me results in a less active starter. I always leave my starter out when baking and feeding twice daily. Summer time the starter ripens too quickly so I adjust using just minimal scraps of the ripe carry over. Some people add colder water to help adjust proofing times. When I bake I try not to wait the entire 12 hours after feeding. Most times the peak rise happens within 6 hours and most active. Different cultures will ripen faster or slower than others. Everything is relative to knowing your starter, the time it takes in your environment for peak use. Consistency is most imprtant to get repeatable results.

[@theperfectloaf]

I think you just summed up my entire video there 🙂

[@GiacomoCalabrese]

@@theperfectloaf I like your page. Keep going.

[@monamcrae6602]

If I choose to feed my sourdough starter only once per day and decide to do so in the evening…..does that mean I can use the starter straight out of the jar for my recipe? This is all so new to me and a bit confusing still 😂 I’m on day 6 of building my sourdough starter and can’t wait to use it!!! I’ve asked Santa for your book 😊

[@lianadewihusada6760]

Hi Maurizio.... thanks for ur expelnation about starter and thats really I wanna to know ...but Im not clearly understand because my english not perfect...Im from Indonesia ... I often make brioche sourdough ..i hv starter and always keep on fridge ...when I want to make bread, I feed it first 100% hydration ... how I shoud feed my rest starter which is always kept on fridge .... how long I can keep it on fridge ? There is a water on top .and I stir it by spatula and feed it as I like but there always rest as discard .... what should I do for that discard ? Im waiting for ur explenation ...thanks

[@theperfectloaf]

I'd say 3 wks is usually the longest I like to leave mine in the fridge without giving it a feeding (refreshment). When you take it out, I would give it a few days of regular feedings before using it to bake.

[@lilygita9334]

Thanks … if I didnt use it howlong I shoud feed that starter ? Sometime Im confuse because many starter inside my fridge .. pity to trhow away .. would u mind give me input how to keep starter ? R we must throw away the discard ? I always feed 100% hydration .. thanks

[@theperfectloaf]

@@lilygita9334 all your Q's answered here in my guide! www.theperfectloaf.com/store-sourdough-starter/

[@Bobby-sb9cz]

Hi, Maurizio, my starter 3 months old at least and I just tried 2 times baking. First time was take 5 to 10g and fed 50g flour and 50g water separately another jar (always just use all purpose flour only), it rises but not (peaks) and the second time was straight away fed remain in the jar (of course I have had discards before fed and 2 times in a day such as morning and evening)but it similar the first time (these 2 times I saw it like your video showing bubble on the top and don’t flat of the top. My question 1: how can my starter like yours or go peak on my jar? 2: am I right to catch it bubble on the top even it doesn’t go peak? 3: I still don’t understand why the base 20 or 30g in the winter and summer just use 5 to 10g? It is faster and feed more foods isn’t it? Winter cold and it will not hungry faster than hot. Otherwise the starter very easy go sour. Sorry I really go confused in your video was talking this feed radio. However, the second time was fall out the bowl in the refrigerator when over night fermentation and also it was falling down when I try to score. FYI these 2 times I just made the mini bread 270g flour and 50g starter, was the temperature 21 to 25c

[@theperfectloaf]

I wouldn't worry too much about the height it gets to in the jar, this is dependent on the flour you're using and doesn't say too much about the strength of your culture. Think about it this way, if you use lower protein white flour, your starter won't rise up very high no matter what your starter is doing! I leave less starter in the jar during the summer because it's warmer and more starter will mean faster fermentation.

[@Bobby-sb9cz]

@@theperfectloaf thanks for your explanation, I will keep watching your video to get more knowledge.

[@grumpycroissant8712]

Hi, I have a question. Can I make 100% oat flour levain using white flour starter? I just wanna try something out. Thanks a lot, appreciate it🙏🏻

[@theperfectloaf]

I haven't tried this...

[@grumpycroissant8712]

@@theperfectloaf should I let you know? lol. I'll try it myself and keep you posted, just in case you care enough about it lol. My idea is to preserve gluten of white flour by putting all weak flours in levain, so the white flour spend less time fermenting. if it works, might open up possibility to fit more whole grains without sacrificing texture too much or using vital wheat gluten

[@theperfectloaf]

@@grumpycroissant8712 I'm definitely interested. In somewhat the similar way, I usually add my "weaker" flours to the levain, too. For instance, if I'm making a mixed whole wheat and white loaf, I'll push more of the whole wheat in the levain. It brings more flavor thanks to the increased bacterial activity, but also keeps more of the stronger flour in the main loaf. Let me know, definitely curious!!

[@grumpycroissant8712]

@@theperfectloaf It worked. In fact, it's a lot more vigorous. I did 3 stages levain, using 50% hydration atta starter, 29% glutinous black rice flour (of total flour), all rice went to levain. 30% prefermented flour. I did 75% hydration (the rest of flour are 13% protein white flour). The dough could be grabbed by hand by the end of S&F (2x SF in the air/20 min, completed in less than 2 hours, no additional time for bulk. Same day bake). Roughly equivalent to dough made with 10% APF.

[@theperfectloaf]

@@grumpycroissant8712 very interesting flour choices there! Awesome. 30% prefermented flour is a lot for my typical recipe, but it all depends on what you're after and your formula. Sounds good to me!

[@bonniebartlow5631]

Can you please tell us your original starter recipe I looked at the videos that you have on your channel and I see how you add to it and make different breads but no original starting starter I would like your starter recipe whether you start with just flour and water or if you start with a packet of yeast please let me know I’m a newbie sourdough person thank you I enjoy your videos because they are so thoroughly educating with all types of things that add to our confidence and end result please reply

[@theperfectloaf]

I'm working on a video for this, but it's all here in my article, too: www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/

[@vladk6679]

I often hear that a starter needs to triple in size over 4-6 hour period to be considered strong and ready to bake. This is with 1:5:5 ratio but regardless this confuses me since in your video you say it will generally take 12 hours. Am I safe to bake if my starter only doubles in size before it runs our of food and starts to drop? Does your starter double or triple right before you bake? I use a 1:5:5 ratio. I even tried different ratios but did not notice a big boost in speed of starter rise. As a side not, my starter flour is 100% white flour.

[@theperfectloaf]

I personally don't judge a starter's readiness by rise height because that's very subjective to the type of flour you're using! For instance, using a high protein white flour will show a starter that rises super high and likely will double, or more, whereas using whole wheat or rye won't quite rise that high. Instead, I go by the aroma, consistency, *some* rise, temperature, flour choices... In other words, I look at all the things. For me, 12 hours is sufficient time at warm-ish temp (74F) for my starter to be ready to use since I carry over about 20% starter to flour in my starter.

[@earlhickman9014]

what kind of jars are you using? thanks

[@theperfectloaf]

They are Weck jars, I talk about them here: www.theperfectloaf.com/the-best-jar-for-your-sourdough-starter/

[@collingwood46]

Hi Maurizio thanks for the starter video. For those of us not baking as much as you - I bake once a week - what do you suggest for starter maintenance? To date I feed my 100% rye starter once a week and keep it in fridge most of the time. To build a levain I use the fridge “mama” and add flours and water as you do. It grows over four hours at 78*F

[@theperfectloaf]

Hey, Collis. I'd probably keep it in the fridge most of the week if you don't want to feed it every day. If you do want to keep it out, you can switch to 1x a day feedings. If keeping it in the fridge, I'd take it out at least a day before you want to use it for mixing, give it two feedings (one in the morning and one at night), and keep it warm. Should be ready for you to bake with. Then after, give it a feeding, let it sit out 1 hr or so, then into the fridge for the next week.

[@mandylyn15]

Can I change flour I use in the starter? I’ve been using rye and whole wheat.

[@theperfectloaf]

Once it’s rising and falling predictably each day feel free to swap any flour you’d like.

[@michelesilverman1861]

Great info! My starter is 11days old. I do a 1:2:2 ratio and feed at 8am with a temp of 72-74°. From day 9 until today all she does is double in size in 24 hours. That’s it nothing else. When I check her at 8am She is at the same “doubled height” no falling. I don’t understand why she is not growing in a 12 hour period like everyone else’s. I don’t see how I can bake bread. I want to make your recipe but if I’m to create a levain in 4-5 hours (like ur video/recipe) mine takes 24 to double and not get bigger. I sure could use some help. Thank you!😢

[@theperfectloaf]

It's okay if it's not on the same schedule. If you want it to ripen earlier, leave a little more starter in the jar when you feed it (discard less).

[@badrussyamsi7047]

I make a starter from flour+water+yeast and i left my stater at the fridge for 7 days, still can my starter to use? Usually i mix my starter with dough of donat

[@theperfectloaf]

As long as you don't see mold, should be okay. I would keep and feed it at room temp for 2-3 days before using to make bread, especially if you haven't done this in a while.