Once you have created the perfect sourdough starter, the key to keeping it going is to keep it fed, especially during the times you are not using it often. Feeding your sourdough starter is not difficult and only takes a few minutes of time every week or ten days. Failure to feed your starter will cause the starter to die and become unusable in bread making.
Remove 1 cup of starter from your original sourdough starter. Use this to make bread, waffles or biscuits. If you don't have a desire to use it, place it in a jar and give it to a friend who likes to bake.
Add 1/2 cup water to the original starter. Stir until it is blended.
Add 1 cup of flour to the starter. Stir until the starter is smooth.
Allow the entire starter to sit at room temperature until the mixture begins to bubble.
Cover the container holding the starter and refrigerator until it is needed.
If you bake a lot, it's easy to feed your starter while making the bread. Just replace an equal amount of starter to what you used for bread making.
Starters should be fed every week to ten days, but as long as it is kept refrigerated the starter will usually remain good for up to a month.
Sourdough starter can be kept in a jar, crock or even a plastic freezer bag. If you use a jar or crock, select one that has a wide mouth. This will make it easier to feed the starter when needed.
Various flours such as rye, whole wheat and oat flour can be used to make and feed your sourdough starter.
If your sourdough starter develops a gray watery layer on top, simply stir the liquid back into the starter. This is the alcohol layer that is part of the fermenting process, which makes sourdough.
If fed properly, sourdough starter can be kept for years.