This playbook documents how you should feed your starter. It assumes you have a starter already.

State

Note

Using a transparent container to store your starter makes it easier to know how active your starter is.

There is a gradient of which how hungry/active your starter is, and it can usually be gauged by the volume that your starter takes up.

Not fed in a while: Not bubbly, and may have a clear fluid on top (referred to as hooch). This fluid smells like alcohol and is a byproduct of fermentation. A build-up of this fluid usually indicates that your starter needs to be fed. Pour it out before the next feeding. This will be the smallest in volume it can be.

Reference Recipe: King Arthur no knead

Supplemental Videos Watched:

• Bake the Perfect Sourdough Bread: A Step-by-Step Guide (Natashas Kitchen)
• Make Beautiful Sourdough | NYTimes

This playbook documents the process needed to create a sourdough from your starter in as much detail as possible.

Prologue

• Make sure the sourdough starter is very active (it was fed recently)
  • If refrigerated, feed it a bit and leave it up to 2 hours in room temperature.

Recipe

Note: To try: maybe an autolyse to build more gluten to trap bubbles? Incorporate starter, then incorporate salt? 2% Salt? But higher salt content allows for more flexibility