We LOVE the fresh smell of sourdough, the ritual of making the bread over several days and are always amazed at how making one small change in the process can change the outcome of the bread. Chemistry is so cool!
If you're like us and go through seasons of breadmaking, you know the key to being ready at all times is having a sourdough starter that is active (.... and actually alive). If you're prone to kill a sourdough starter for lack of feeding, or just plain forget to do it, this tip's for you!
We'll shareĀ how sourdough starters work, how often they should be fed, and where they should be stored, all while using LightTags to stay on top of your feeding schedule.
How Does a Sourdough Starter Work? š„
A sourdough starter is a living culture made from flour and water that, when left to ferment, naturally collects wild yeast and beneficial bacteria from the environment. These microorganisms give sourdough its signature tangy flavor and cause the dough to rise.
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Wild Yeast: The yeast in the starter feeds on the carbohydrates in the flour, producing carbon dioxide, which helps the bread rise.
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Lactic Acid Bacteria: This bacteria produces lactic acid, contributing to the sour flavor and helping to preserve the bread naturally.
Once established, a starter can last indefinitely if properly maintained with regular "feedings," where fresh flour and water are added to sustain the yeast and bacteria.
How Often Should a Sourdough Starter Be Fed? š“
The feeding frequency depends on whether youāre storing your starter at room temperature or in the fridge:
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Room Temperature: A starter kept at room temperature (ideal for frequent bakers) should be fed once every 12 hours to maintain its activity. This allows the starter to stay bubbly, active, and ready to use at a momentās notice.
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Refrigerator: For those who bake less frequently, storing your starter in the fridge slows down the fermentation process. A refrigerated starter only needs to be fed about once a week. The cold temperature helps preserve the starterās activity while allowing for more time between feedings. This is where LightTags come in handy.
Using LightTags to Keep Track of Feedings š
One of the biggest challenges of maintaining a sourdough starter is remembering when to feed itāespecially if youāre storing it in the fridge, where itās easy to forget about for weeks. This is where Ovieās LightTags come in as a perfect solution. By attaching a LightTag to your sourdough jar, you can set reminders for feeding times if you're storing your starter in the fridge.
How it works:
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Set the Tag:Ā If you feed your starter weekly (or aim to like us), you simply set the LightTag for 7 days after you feed it. This is done by pushing the button on top 7 times when it is not already programmed.Ā
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Watch the Lights: With this method of using LightTags, you're actually using them "in reverse". In this scenario, as the lights change from teal to yellow to red over the course of the week, it's actually counting down to feeding time (vs how much longer you have left for a food to stay fresh). When the Tag is red, your starter needs to be fed!
- Feed and Reset:Ā When you pull out your starter and feed it, just turn off the LightTag (by holding down the button on top until it blinks twice-- it's about 3 seconds) and reset for 7 days again.Ā
How to Feed Your Starter š¤
Feeding a sourdough starter is simple but essential to keep it active. Hereās how to do it:
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Discard half of the starter (or store it for use in other ways-- see below) This keeps the size manageable and prevents overgrowth.
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Feed by adding equal parts (by weight) flour and water to the remaining starter. For example, if you keep 100g of starter, add 50g of flour and 50g of water.
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Mix thoroughly, ensuring there are no dry clumps of flour.
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Let it ferment until it becomes bubbly and active again.
Don't Discard the Discard š¤Æ
This tip was mind blowing to us when it was shared with us.Ā
Instead of tossing half the discard every time you feed the starter, you can save that in a separate jar and keep it in the fridge-- just add more each week when you feed. The discard can be used in some tasty recipes like creating super easy sourdough crumpets.Ā
Final Thoughts
Sourdough starters are low-maintenance but still require consistent care. With Ovieās LightTags, you can easily stay on track with feeding schedules, ensuring your starter remains alive and active whether you bake weekly or daily. Never miss a feeding again, and enjoy the fresh, tangy loaves that your thriving sourdough starter will create!