Jar
I just use 1qt mason jars.
Discarding
Where to?
You will be discarding a lot, so it is better to use it for something than throw it away.
Also, shit happens, and your main starter may die. Some people like to keep their starter in the oven with the light on because of the consistent temperature. I highly recommend avoiding this practice. There are endless horror stories of someone preheating the oven without checking inside first and baking their starter. In my experience it’s not as dramatic. Usually, life happens, and it gets neglected.
- Redundancy: Build up a reserve in the fridge (for recipes and in case), and dehydrate some and save it in a freezer bag.
- Use it!!: Bake bread (duh), or make discard recipes. Pizza dough is number one on my list, but English muffins, carrot cake, pancakes, and hamburger buns are all excellent choices.
- Share it: Some people sell it, but since it is going in the trash otherwise, it makes a great gift for friends looking to get into the hobby
How to
I do a 1:2:2 ratio: 50g starter, 100g water, 100g flour. Instead of measuring 50g of starter into a brand new container, I just dump out 200g of discard into my discard jar or trash. At this point, the main jar walls are messy. I add my 100g of fresh water, put the lid on, and give it a good shake. This dissolves the remaining starter, cleans the jar walls, and ensures the yeast is perfectly suspended before adding the upcoming flour.
Feeding
After shaking the water and remaining starter together, just add the 100g of flour. I use bread flour, though unbleached all-purpose works fine too. Stir it up. A spoon or fork works great, though some people prefer chopsticks or other utensils. Use a rubber scraper to clean the utensil and scrape down the internal sides of the jar.i
- DO NOT let the starter dry on anything. Dried sourdough starter is basically concrete. Soak it or clean it immediately.
- DO NOT rinse heavy clumps of starter down the kitchen drain. It will eventually clog your pipes. Instead, soak your utensils in the dirty jar, let the flour settle, and then rinse it down with plenty of hot water the next day.
Rising
Mark your jar with a dry erase marker or rubber band. It should at least double in size. Feed it as close to post-peak as reasonably possible. As soon as it starts to fall, it’s a great time to feed.
Storing
If you do not plan to bake for a while, you can store your starter in the fridge for weeks without feeding. Just feed it, let it start to rise (maybe halfway to its peak so the yeast population is active), and toss it in the fridge.
Over time, it will develop a liquid layer on top called hooch. It might turn gray or even black. Do not panic. As long as you do not see fuzzy mold or colorful pink/orange streaks, the starter is perfectly fine. If you want a more sour flavor profile in your baking, stir the hooch back in. If you want a milder flavor, pour it off before your next feeding.
Technical Additions & Pro-Tips
Here are a few critical pieces of advice that will help avoid common pitfalls:
- Water Quality (The Chlorine Killer)
The Tip: Tap water containing chlorine can kill or severely stunt the wild yeast and bacteria in a starter.
The Fix: Use filtered water, or at least let tap water sit out on the counter uncovered for 24 hours so the chlorine can evaporate before using it to feed. - The Lid Rule (Don’t Make a Bomb)
The Tip: Sourdough starter produces a massive amount of carbon dioxide gas as it rises.
The Fix: If using a mason jar with a screw-on lid, never screw it down tight. Leave it loose so gas can escape, or use a loose-fitting glass lid. A sealed jar can easily shatter under pressure. - Reviving from the Fridge
The Tip: A starter coming out of a long hibernation in the fridge cannot usually bake a great loaf of bread immediately. It is sluggish.
The Fix: Pull it out 2 to 3 days before you plan to bake and give it daily, room-temperature feedings to wake it back up and get it peaking predictably. - Ambient Temperature Dictates Speed
The Tip: Sourdough is entirely temperature-driven.
The Fix: If her kitchen is 68°F, it might take 8 to 12 hours to peak. If it is 78°F, it might peak in 4 hours. Remember to watch the dough, not the clock.