To feed a sourdough starter, follow these steps:
- Remove and discard about half of the existing starter to control its size and refresh acidity.
- Feed the remaining starter with equal parts flour and water by weight (a 1:1:1 ratio starter:flour:water). For example, if you have 100g of starter left, add 100g of flour and 100g of water.
- Mix the starter, flour, and water thoroughly until smooth.
- Cover the jar loosely and let the starter sit at room temperature (ideally 75°F or higher) until it becomes bubbly and doubles in size, which usually takes 2-12 hours.
- Once active and risen, it is ready to use or can be stored in the refrigerator if feeding less frequently.
This feeding process refreshes the starter and keeps it alive and vigorous for baking.
