From the bakehouse ·1 min read
Sourdough starter at home: how to keep it alive for years
How much flour, what water, how often? Our head baker on keeping a starter alive even if you only bake at weekends.
Our starter has been fed since 2014. Feed it 1:1:1 (starter:flour:water), use BL80 flour and lukewarm water, and keep it in the fridge if you only bake at weekends — take it out on Friday evening, feed twice, and bake on Saturday. It is ready when it has doubled, smells yoghurty and floats in water.
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