Sourdough Starter Maintenance

Maintenance when stored in the fridge:

1. Should be done regularly once every two weeks. 
2. In a clean container mix equal amounts of starter, water and flour (my preferred amount is 30 grams of each). Make sure the flour is well combined with water and starter.
   This type of feeding is called 1:1:1 ratio, or “100% hydration”.
3. Close the container with a cover and store in the fridge until the next feeding.
4. Remaining starter can be discarded, or kept for sourdough discard recipes. Discard starter doesn’t need to be fed.
   

   
   Refreshing before baking:

5. Before refreshing your starter for baking, follow the steps above to make sure you always have a starter for the future bakes (in other words, don’t use up all your starter for one bake).
6. Remaining starter will be refreshed and fed. I recommend 3 feedings, this way you guarantee a very strong and active starter.
   The resulting starter that will be used in a particular recipe is called “levain”.
7. First feeding: I recommend using 20 grams of each (starter, water, flour), mixed together. After mixing, keep the resulting starter in a loosely covered container to allow breathing (I like to cover it with a cheesecloth with a rubber band). Make sure your container rests at a place with an ambient temperature and no drafts.
8. Second feeding: based on the starter activity repeat the previous step after 3 to 4 hours. Discard the rest of the starter (or keep for your discard recipes).
9. Third feeding: wait another 3 to 4 hours while monitoring the starter activity. Calculate the amount of levain needed for your recipe and use equal amounts of starter, water and flour to reach the target weight (allow for some extra, just in case).
   Example: you have 60 grams of starter after the second feeding. If your recipe calls for 120 grams of levain then use 50 grams of that starter by mixing it with 50 grams of water and 50 grams of flour to reach a total of 150 grams. Discard the leftover 10 grams of original starter, and whatever is left of the levain after you are done baking.

Signs of active (“ripe”) starter:

1. Doubles in size at its peak. 
2. There are visible bubbles on the top and on the sides.
3. Becomes spongy with loosened consistency, very easy to stir.
4. Has a pleasantly sour aroma.