For feeding, I've found that my sweet spot is a 1:1:1 ratio.. so I typically pull out 1/2 cup of starter, and dump the rest into a jar in the fridge (that's your discard). Then, I rinse out my jar that sits on the counter (you don't have to do this everytime, but it can get crusty quick), put the 1/2 cup starter back in, a 1/2 cup of warm water and a 1/2 cup of flour. This measurement is arbitrary, it really just depends on how much you will need for your recipe. For instance, when I make cinnamon rolls using the recipe in this cookbook, it calls for 2 cups of active starter. So I'll need to feed with at least 2/3 cups of each, to have 2 cups for my recipe. You really only need to do this when you want to bake with it (after you've gotten it to mature) or the discard can get out of hand really quickly. I've been known to leave mine in the fridge for a couple months and it's totally fine. It will usually have a black liquid form on top, that's called hooch (see below). It simply means that the starter is hungry, so I just stir it in, feed it, and it's perfectly fine (and safe)!

 

For the first week or so I was really excited and did it in the morning and at night.. flour just gets really expensive. I prefer using King Arthur's Organic Bread Flour. If this doesn't make sense, the easiest blog I've found to follow is here. You're technically supposed to measure in grams, but cups are easier for me. If you also prefer cups over grams, a helpful calculator for that is here.

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DO NOT POUR IT DOWN YOUR SINK OR LET YOUR FURRY FRIENDS CLEAN UP SPILLS!

Sourdough starter can form into almost a concrete consistency, and clog your pipes. And, as far as your dogs go, starter is fermented and will continue to ferment once ingested, which produces alcohol and can be very toxic. Baked bread is okay in moderation, but the raw starter can be very dangerous! Read more about that here. 

 

NOTE: My favorite discard recipe is Pizza!

 

Your starter likes warmer temperatures, around 78-85º F. Which is hard, especially in the winter. I bought a heating pad for mine and made it much happier. I have it saved on my links page, but quick access is here. I'd also like to note that I didn't think my starter was growing, but that was because it would peak when I was at work and then drop back down. Don't be too discouraged until you can check it at the 3-5 hour mark! 

 

Every single place you look for advice will give you different information, only use what works for you. I'm sharing what works for me, as are the others.. but things like a random storm can have an effect on how much water you might need when making bread. Climate really has an impact, so someone in Texas will likely have different methods than someone in Michigan. It's information overload at first, but when you start to find your own groove, it's not all that bad. 

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Oh, and Hooch! If you see liquid (hooch) on the top of your starter, it usually just means that it's hungry. Even if the liquid is black, it's okay. All you have to do is mix it in, and then feed it. The ONLY time you need to throw away your starter is if it develops mold. You can find more info on that here. 

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Another thing I've seen asked frequently is: If you screw up your starter, can you start over with discard? The answer is yes! I actually pull from my discard and feed it when I share with a friend or family member. Simply put, discard is just unfed starter, and the fridge just puts it to sleep. Think, Walt Disney. He had himself frozen so someday he could be woken up, fed, and brought back to life. The difference is, this is actually a realistic expectation for your discard, but probably not for Mr. Disney.