Sourdough Starter Feeding Tutorial
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Sourdough starter feeding tutorial

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Steal these tricks for an active and happy sourdough starter 👇🏼 1. Inconsistent Feeding Times A sourdough starter thrives on consistency. Tip: Set a regular feeding schedule, ideally every 12-24 hours depending on the temperature. Warmer environments may require more frequent feedings. For beginners, try feeding in the morning or evening to develop a routine. Consistent feeding will encourage strong fermentation and more reliable results when you bake. 2. Not Keeping the Starter Warm Eno...
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✨Ever feel like your sourdough starter is sleepy, sluggish, or just not rising like it used to?  🗣️Let’s talk feeding ratios—what they are, why they matter, and how to bring your starter back to life.  ➡️A feeding ratio is simply how much starter, water, and flour you mix together to feed your sourdough.   Think of it like a meal: the right balance keeps your starter active, bubbly, and strong 💪.  ✨If your starter is feeling weak, try this proven feeding ratio:  60g starter  120g water  140g ...
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Not too fast, not too slow—this starter feeding ratio is just right.  If you’re baking regularly, 1:5:5 might become your new go-to.  This sourdough starter feeding ratio is perfect for the every day maintenance feed. Similar to a 1:10:10 feeding ratio, the flour and water amounts are equal—keeping your starter at 100% hydration. But by using a bit more starter (1:5:5 instead of 1:10:10), your starter will take less time to reach peak.  It’s the perfect balance for every day maintenance: slow...
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Theearlyrisebaker - Sourdough Starter Feeding Ratios Explained Confused about how much to feed your starter? 🤔 Here’s a simple visual breakdown of the most common sourdough starter feeding ratios…
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Unlock the secret to low-maintenance sourdough starters!  High-ratio feedings are a game-changer for busy bakers and this 1:10:10 ratio is a perfect example. By keeping flour and water weights equal, your starter will remain at 100% hydration and you can actually use any amount of old starter in your feed. The less starter you add to the feed (or more flour and water you give it) the slower it will rise. This flexibility means you can fit sourdough into your schedule, not the other way around...
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