There is no one size fits all when it comes to maintaining your sourdough starter. It can vary from week to week based on your baking needs and schedule. Learn how to experiment with ratios and temperature to find that perfect balance to fit your lifestyle.
Sourdough bread making involves the use of a sourdough starter, a mix of flour and water that ferments over time with the help of naturally occurring yeast and bacteria. To maintain and grow this starter, bakers use specific feeding ratios, which dictate the proportions of starter, flour, and water used.
Understanding ratios and how temperature plays a role in fermentation is key in maintaining your sourdough starter, whether is be a regular starter or gluten free.
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