Bread

1.4K views · 2.8K reactions | ✨Refrigerating your sourdough starter is a convenient way to maintain it without the need for daily feedings. Here’s how to manage a refrigerated starter effectively: 1. When to Refrigerate Your Starter For Less Frequent Baking: If you don’t bake often, refrigeration slows down the fermentation process, allowing you to feed your starter only once a week or even less. When Your Starter Is Strong: It’s best to refrigerate a well-established starter (at least a week or two old). A young starter may weaken in the fridge, so make sure it’s consistently doubling in volume within 4-6 hours at room temperature before chilling it. 2. How to Refrigerate Your Starter Feed Before Refrigerating: Feed your starter as usual, allowing it to reach peak activity (double or triple in size) at room temperature before placing it in the fridge. This way, it’s going into the cold with plenty of food to sustain it. Cover Loosely: Store the starter in a loosely covered jar or container. This allows gases to escape while still protecting it from drying out or picking up fridge odors. 3. Maintaining a Refrigerated Starter Weekly Feedings: For a low-maintenance approach, feed your starter every 1-2 weeks. Simply discard a portion, feed it with fresh flour and water, let it sit at room temperature for a few hours until bubbly, and then return it to the fridge. Longer Breaks: If you plan to take a break from baking for a few weeks, you can often let the starter go for up to a month between feedings, though some degradation may occur. Revive it with more frequent room-temperature feedings if it seems sluggish afterward. 4. Bringing Your Starter Back to Room Temperature for Baking Plan Ahead: To bake with your starter, take it out of the fridge a day or two in advance. Discard about half, then feed it as usual. Let it sit at room temperature, and feed again every 12-24 hours until it’s doubling reliably and looks bubbly and active. Feed 1-2 Times Before Using: A couple of feedings will re-activate your starter fully. Once it’s back to its usual strength (doubling in 4-6 hours), it’s ready for baking. 🧿Happy Baking!!! @pilahdough | PilahDough | Sourdough Bread for Beginners

392K views · 23K reactions | Creating your own sourdough starter is easier than you think! 🥖✨ All you need is flour, water, and a little patience to unlock a world of homemade bread goodness. Follow these simple steps to get started today, and in just 7 days, you’ll have a bubbly, active starter ready to bake! Pro tip: Use our high-quality organic flour for the best results. 💪 SAVE this post and let’s get baking! 🍞🔥 Ingredients: *Arrowhead Mills Whole Wheat or Rye Flour *Arrowhead Mills All-purpose Flour *Filtered Water Instructions: Initial Mixture 1. Mix 1/2 cup whole grain flour with 1/4 cup lukewarm filtered water in a jar. Stir until smooth, cover loosely. 2. Place in a warm spot (70°F/21°C). Day 2 - Let sit for 24 hours. Day 3: First Feeding 1. Discard half the starter. Add 1/2 cup all-purpose flour and 1/4 cup filtered water to the remaining mixture. Mix well. 2. Cover and let sit for 24 hours. Day 4: Feed Again - Repeat the Day 3 feeding process. Days 5-7: Continue Feeding - Feed daily: discard half, add 1/2 cup flour and 1/4 cup filtered water. By Day 7, your starter should be active and bubbly, ready for baking! For frequent use, feed daily at room temperature. For less frequent baking, refrigerate and feed weekly. | Arrowhead Mills