How Long Can You Keep Sourdough Starter In The Fridge

Step 1: Gather your ingredients — flour, salt, water, a sourdough starter — and equipment, namely a digital scale. Take the starter out of the fridge, discard all but 4 ounces (113g), and feed it as usual with 4 ounces (113g) water and 4 ounces (113g) flour. When I am home, I keep my sourdough starter on the kitchen counter, feed it daily and use some to make bread every other day. Then repeat the whole cycle again. But while sourdough starter is easy to make, bakers have to work to keep it alive by “feeding” it a little water and flour every day. You can either do as I do, which is to do the daily throw-out-and-add process outlined above, or you can let the starter develop for an hour, then put it in the refrigerator for a week. ; Mix the dough and Autolyse: Add all of the ingredients to a mixing bowl and use a stiff spatula or your hands to work the ingredients together until it forms a shaggy mass. I recommend feeding your starter in the morning and then letting it ferment at room temperature for 2 hours before refrigerating it. What people often do is the take the loaf out of the fridge and leave it on the bench for the time while their oven (and stone) are heating (up to an hour) which is time for a bit of a temperature rise but not enough to cause problems. Never take more than two uses of the starter at a time. I haven’t bought bread for a really long time. Every day, as you feed your starter, add the discard to your “discard jar” in the fridge. And it will perform best after about 10 days. Over 53,000 starts distributed from this web site. Do this once a week to keep you starter alive. - Sourdough Starter (Barm) 8 oz. Most of the time, newbies learn a method that involves regularly discarding (i. I recommend stirring that back into your starter. later on, when it's falling and rising very predictably, you can pop it in the fridge 3-4 hours after feeding, then just take it out and feed it the night before you want to bake :). 1 cup of sourdough starter 2 cups of bread flour 1/3 cup warm water (or less) 1 tsp salt Note: Unlike “normal” bread, sourdough does not require sugar – the natural yeasts work on the carbohydrates in the flour. It can last for a really long time and can even be passed down generation to generation, as long as you keep feeding it. Each day for the next five days, stir the mixture at least once and add 1 Tablespoon of grated ginger root and 1 Tablespoon of sugar. Use the weekly sourdough starter maintenance schedule if you plan to bake once or less per week. This will slow down the activity and preserve it almost indefinitely, but you must let it come back to room temperature before use. 4 PORTIONS | 5 DAYS Quarantine can leave you lonely and bored, with nothing specific to do and heaps of free time. As long as you are using it regularly, you can keep it on the counter and feed it daily. One of the reasons to avoid plastic if you can too. I like to keep my starter at 100% so the recipes I write are consistent. With one bowl, one pan, and about 30 minutes, you have rich, fudgy brownies. 100% Organic Rye Flour. Step 2 Feed the starter. Get at least ¼ cup starter from the refrigerator. At this point, you should have a viable rye sourdough starter culture, and it can be tended in the same way as any other sourdough. If you don’t have a starter, you can try my Beginner Sourdough Starter Recipe. Instead, keep it covered with a towel or in a zipped plastic bag someplace that is relatively cool. Sourdough is a passion for professional and at-home bakers around the world, and it can inspire a lot of emotions. To a clean jar add 10g starter + 25g water + 25g flour and let rise until doubled. To make stiff starter, I took a tablespoon of my 100% hydrated rye sourdough starter left from the last baking before the travel and mixed it with 80 g of rye flour and 55 g of water (or. ) Keep your Starter Cozy, Not Sweltering. To use up discard older than two days, go rogue, using some starter to replace an equal weight or volume of flour and liquid in recipes for standard baked goods like crackers. Sourdough is a passion for professional and at-home bakers around the world, and it can inspire a lot of emotions. Nova, you can store in the fridge and feed once a week, or you want them to become stronger, you can feed 2-3 times a days, discard and feed. If you want to give your bread a good, long rise for reasons of flavour and nutritional quality but you cannot start the process until late in the evening, this would be a good option. A sourdough starter is the first step to making authentic sourdough bread. The sourdough starter is wet, like pancake batter. As long as you still discard and feed every 1-2 weeks, it’ll be fine. Once you start using your sourdough starter regularly you might find that you need to keep it out and continue to feed it so that you have more! As long as you have a little bit left in the jar you can always add more flour and water and it will sour right up. Hello Susan! Thank you for all of the insightful info over the last years! I do have a question… I`ve been attempting to make a sourdough panettone for at least three seasons now, and somehow (no matter how meticulously I follow starter conversion directions) my first dough struggles to move even an inch after countless hours. Remove 50% of the starter and replace with 25 grams (equal amounts of water and all purpose flour). And I mean forever. Each use is 2/3 cup starter per one loaf recipe. Then repeat the whole cycle again. One of the reasons to avoid plastic if you can too. If I'm not baking at all that week, I will feed the starter with 50g flour and 50g water, and put it back in the fridge. 2 oz) leaven. If you intend to bake frequently, you’ll be better off keeping your sourdough starter at room temperature. For more information on our extensive collection of sourdough starters, please visit the Cultures for Health website. Data Points. Photos and Illustrated Instructions. Then the dough should be ready again. There’s no risk in experimenting, except that your bread might not be exactly how you’d like it to be. Bring the remaining starter back to full and active volume by feeding daily with 75g (3oz) strong white flour and 75ml (3fl oz) water. You can store your starter for up to a month in the fridge. For each feeding, add 1 cup flour and 1/2 cup cool water. You make a poolish consisting of 200 g flour and 200 g water. Wait 24 hours. Before using"feed" the starter with the feed ingredients. Follow the below steps for about a week until it’s ready. You can now use the starter following any sourdough recipe! Just remember to save a small amount of pure starter - even a tablespoon full will get you going. If you used the starter at an acidic stage (6-10 hours), you can feed it again immediately to keep it going for future loaves. If you intend to use within 2 days, store the it at ambient temperature For 2-14 days, store it in the fridge. Common recommendations for countertop starters When you first get your sourdough starter going, it is important to follow the directions and discard a. Everything that's in the Breadmaker Basics ToolKit, the original San Francisco sourdough starter, the detailed instruction booklet and recipes, the Wire-Bail Jar for protecting your stash in the fridge, the crinkly all-cotton tea towel, the ultra-sharp razor knife for slashing your delicate risen dough,the pastry brush, the chrome-topped glass. I let the ferment sit at room temperature for 4-6 hours (or until tripled in volume) before I put it. As long as you feed it regularly, it can keep you company on the kitchen counter for as long as you like. When the dough has risen enough, it’s ready. To begin, I want this as healthy as possible. So, if you use 50g starter, replace with 25g flour (rye, wholemeal, strong white or a mix) and 25g water, then cover and place in the fridge. Just leave it in the fridge until the next time that you want to make bread, refresh it as described, make your loaf and put the remainder of the refreshed starter back in the fridge where it will keep happily for a long time. Use a wooden spoon to stir. You can also opt to store sourdough bread in a freezer. It can sleep in your fridge for a long time. Do not keep starter in a metal container. I’m running out of unbleached flour so I want to reduce as much waste as possible. Now you always want to keep enough sourdough starter in the bowl that you can use to feed again to continue on having sourdough starter. You can use the remaining starter for a bread recipe, discard it, or make something super delicious like a sourdough scallion pancake. ) Day 3 – The next morning, the dough will be doubled in size and full of bubbles; somewhat resembling an alien life form!. Feed the 140 grams with 70. You want the starter to 'breath' and be able to. When you want to bake, you just have to refresh it with flour and water to a new levain. Just a measuring cup and a tablespoon, and a glass bowl. This will slow the mixture down so it won't need as much feeding. Check out the troubleshooting tips below. Your sourdough starter should be bubbling and rising up the sides of its container within 4 hours of feeding. To keep the starter alive over extended periods of time without being used, it’s necessary to add fresh flour and milk to the starter every 6-8 weeks so that the yeast and bacteria will have food (sugars) to eat. The process of making a sourdough starter includes the breaking down of the starch in dried potato flakes. If you want to store a larger quantity, simply add sufficient flour and water to make the amount you want. Day 5 – evening (at least 8 hours after the last feed): you can now make the dough for your bread. Experienced sourdough bakers call this the pre-shape step. You combine 2 1/2 cups of flour and the yeast in a big bowl (a 4-quart glass bowl will do). Discard all but 25 grams that you will put into a clean jar. * Dump the unused starter back into the mother pot. Simple sourdough starter. Each day is the exact same process to feed the starter. As long as you can remove enough for your recipes while leaving about a cup of starter in your bowl, you can feed it and get it back to a full bowl of starter. 'I can't manage keeping a Sourdough Starter - I've tried!' I can understand this. When you finally have a good sourdough you can get a bit paranoid about losing it to wild yeast. Once your yeast is healthy again, it will keep the bacteria levels in check. A $60 All-Clad Fry Pan Set & Other Great Deals for Mother's Day from Nordstrom's Sale. To keep, sourdough starter needs refrigeration, a little attention every once in a while and a go-with-the-flow attitude. You can safely store your starter in the refrigerator, where it will slow down then basically go dormant. Feed your fridge starter once a week if you plan to bake with it regularly. ) This post is also very comprehensive. The last feeding should be six to eight hours before you mix your bread dough. Use by date on bag. A: If you don't keep a running starter (some that's always on hand), then on Day 10, AFTER you add 1½ cup milk, 1½ cup sugar, and 1½ cup flour and mix it together, then put 1 cup each into Ziploc baggies to give to friends, whatever is left over for you to bake with (usually much more than 1 cup — people can end up with 4-7 portions. If you are concerned about the health of your refrigerator starter you can also begin feeding 1-2 days before baking to make sure it is fully viable on baking day. REVIVING A HUNGRY STARTER: If your sourdough starter sits in the refrigerator for too long between feedings, it will develop a thick layer of liquid on top, and will be sluggish (not produce many bubbles). Discard 250g of the starter. All-purpose flour is fine--a high protein flour is not necessary. If you use one cup of sponge starter in your next loaf just decrease the recipe by 1/2 cup of flour and 1/2 cup of water. Leave for the day. The dough will be cold as it comes out of the fridge. Though it may. Take it out every week or so to feed it. By about the third cup of flour the dough will be too hard to mix with the wooden spoon. Refrigerate the starter, loosely covered until needed. It utilizes the wild yeasts in its environment (i. You can use it in 12 hours, but we prefer to let it set at least 24 hours to give it a more tart/sourdough flavor. To prevent this store the starter in the refrigerator. If you forget to feed the sourdough in the fridge, don't panic. Let it rest at room temperature for about 8 to 12 hours, until bubbly. You will need to plan ahead to bake with fridge-stored starter. Purposefully lower the temperature of your starter by putting it in the fridge and you won't have to feed it as often! Room temperature starters should be fed every 1–2 days, and refrigerated starters need it just once a week. To begin, I want this as healthy as possible. Previously, after shaping the boule and placing it in a towel-lined bowl, I would transfer the dough to the fridge for 1 hour, then bake it. Remove however much starter you need for your recipe — typically no more than 8 ounces, about 1 cup. The process of making your own sourdough starter from scratch is actually quite simple. Too good to be true? Well, you can rely on Andrew Whitley's starter and recipes. After your starter is growing well between feedings, you can start to store it in the fridge. Everything that's in the Breadmaker Basics ToolKit, the original San Francisco sourdough starter, the detailed instruction booklet and recipes, the Wire-Bail Jar for protecting your stash in the fridge, the crinkly all-cotton tea towel, the ultra-sharp razor knife for slashing your delicate risen dough,the pastry brush, the chrome-topped glass. I recommend feeding your starter in the morning and then letting it ferment at room temperature for 2 hours before refrigerating it. A sourdough starter is a culture of wild yeast and bacteria that is used to leaven bread. From this point you no longer need to keep discarding and feeding, when you’re going to use it, feed it to use. [/accordion]. Keep your sourdough starter in the fridge if you bake occasionally. You need to keep feeding sourdough every day as long as the starter’s at room temperature, so if you aren’t going to be baking anything for a spell, store it in the fridge and just feed once per week until you’re ready for it. Warm 2 Min. Discard 250g of the starter. But yours may take 2 or even 3 feeds to be ready if you keep it in the fridge – especially if your starter is new. Confused about sourdough starters? This post answers all your questions with the top 5 important sourdough starter tips that lead to amazing sourdough bread. Some starters are more robust than others, and can go two or three weeks between feedings, though that’s not ideal. After you have successfully started your sourdough starter, spread it on a Silpat. You can store your sourdough starter in either the refrigerator or on the kitchen counter. Sourdough microorganisms produce acid and when a starter's been sitting around for a long time, that acidity inhibits activity. The reason I like this jar in particular is that I can leave the lid loose while all the critters in the jar are feasting on their meal of flour and water--but it's attached so I don't misplace it. Note: With each feeding, you can either discard the unused portion of starter or use it for another purpose. Keeping it on your counter top or storing it in the fridge. If you keep your starter in the fridge: You need to feed it once a week. In order to make a strong sourdough starter that can raise a loaf of bread, you need to feed your starter twice a day. Feed your sourdough culture 6 - 8 hours before you want to. Most of the time, newbies learn a method that involves regularly discarding (i. The general rule is not to let your starter go longer than two weeks without being fed, but we all know that it happens. It can take three days to a week or more. To feed your sourdough starter, firstly use a clean utensil to remove all but 125 g of the sourdough starter from the jar. The answer to those two questions lies in the unpredictable nature of a sourdough starter. After that, your starter will be ready to use and you’ll only need to feed it about once a week to keep it lively and active. 5 parts flour to 1 part water. Starters can be kept thriving simply by adding equal parts of water and flour to a portion of the starter every couple of weeks. Otherwise sourdough starter can live happily in the fridge for. When you want to bake, you just have to refresh it with flour and water to a new levain. Almost, as the starter does not die in the fridge (how lucky we are) just gets hibernated, so a little care is needed. If it floats, you're all set. My cousin is. Day 9 or 10: When the starter becomes more active, pour 140 grams in a clean bowl and discard the rest. I don't know if you can manually adjust the bulk rise time of your bread machine. You Can Make Sourdough Bread with Unfed Starter (or Discard) Have you ever wondered if you can bake good sourdough bread with unfed starter? Well, yes, you can. Experiment Time! We are always told that we need to feed our starter several times after taking it out of the fridge before baking. ) So every day, I feed the starter: I pour out most (leaving 1/2 cup), add 1/2 cup of warm water, and then I add enough flour to make it into a mildly thick paste. Join the discussion today. At this point, you should have a viable rye sourdough starter culture, and it can be tended in the same way as any other sourdough. Then pull them out an hour before cooking time. Summary You can buy gluten-free sourdough bread or bake it yourself. Discard 250g of the starter. » Don’t forget to feed your wild yeast sourdough starter regularly. Step 1: Gather your ingredients — flour, salt, water, a sourdough starter — and equipment, namely a digital scale. It would attract more yeast if it were open to the air, but also bugs might get in, so a towel or some sort of cover is useful to keep the critters out. Always, Always keep at least 1 Tablespoon. Sourdough bread in a bakery in San Francisco, the city that gave the library its very first sourdough starter back in 1989. 150g sourdough starter. You are now ready to make bread. Buying flours online can be expensive because of the shipping. The starter will keep indefinitely in the refrigerator as long as it is replenished regularly. To do so, add 2 parts flour and 1 part water (you can add equal parts flour and water after warming to bring it back to a more liquid state). For example, take out 1/2 cup of starter and then add a 1/4 cup flour and 1/4 cup warm water back in. Sourdough starter may be kept on the kitchen counter, which is a good place for it if you are making bread every day. Cover, and let this flour mixture rest at room temperature for 4 hours (you'll want to re-feed your sourdough starter at the same time), then refrigerate it for at least 12 hours. It can last for a really long time and can even be passed down generation to generation, as long as you keep feeding it. Remove the lid and continue to bake uncovered for an additional 40 minutes, or until very golden brown. If you are a bake-bread-once-a-week (or less) kind of baker, keep your starter in the refrigerator and feed it weekly. How Do You Maintain a Sourdough Starter? The way you maintain your sourdough starter depends on how much baking you plan on doing. Containers and bowls should be large enough to allow for the. and how I am still learning. Feeding Your Starter. Each day is the exact same process to feed the starter. A wild yeast sourdough starter is great when you can’t get your hands on commercial yeast because the cupboards are bare. Our how-to video on Feeding a Sourdough Starter offers helpful tips and instructions. Check out the troubleshooting tips below. If you want to give your bread a good, long rise for reasons of flavour and nutritional quality but you cannot start the process until late in the evening, this would be a good option. Get the sourdough starter going four to six days before you plan to bake the bread. If the weather is too hot, keep the starter in a bowl of water during afternoon time to reduce the temperature for the sourdough starter. In the morning took one spoon of starter out of fridge, fed it with 2 tbs of flour and water, put back into fridge. The older the starter, the tangier the bread. Here's what I use to keep my sourdough starter stash in the fridge. You need to keep feeding sourdough every day as long as the starter’s at room temperature, so if you aren’t going to be baking anything for a spell, store it in the fridge and just feed once per week until you’re ready for it. To feed your sourdough starter, firstly use a clean utensil to remove all but 125 g of the sourdough starter from the jar. Place in a buttered cast iron skillet, biscuit sides touching one another, and cook at 425 for 12-15 minutes. On an 8-12 hour schedule repeat the feeding with water and flour. Grow a good starter and you will have it for as long as you feel like tending it. Or you could keep your starter jar in the fridge for a week without feeding. Remove 100g of the starter to make your loaf then put the rest in the fridge, covered, but with a hole for it to breathe. Thanks Hannah! You can use sprouted flour, but the results will likely be a bit darker and possibly denser. Overnight at cool winter temperatures (well, in Sydney at least, which is around 10-15°C indoors) is too long for the final prove - overnight in the fridge (put in somewhere between 9 and 10pm and taken out of the fridge somewhere between 7 and 8am in the morning) seems about right. Scrape down the sides of the container with the spoon, and cover the container with a clean linen cloth or cheese cloth. At the end of six or seven days you should have about a cup and a half of starter, and you can transfer it to a permanent container and refrigerate it. (unless you kill it by not feeding it often enough and it becomes to sour that you can’t use it anymore). If you prefer, you may want to store your sourdough starter in the fridge and either (1) feed it once a week or (2) just leave it in the fridge until you a ready to use it. The no knead sourdough bread is best served within the next day or two, but it can be kept in the fridge for up to 4 days to extend its shelf life. A wild yeast sourdough starter is great when you can’t get your hands on commercial yeast because the cupboards are bare. To keep, sourdough starter needs refrigeration, a little attention every once in a while and a go-with-the-flow attitude. Let stand overnight or until bubbly. You can also opt to store sourdough bread in a freezer. Feed your starter every day if kept on the counter or once a week if refrigerated. Once your sourdough is refrigerated, be sure to remove it from the fridge 24 hours before you are ready to bake. You want to give your sourdough LOTS of food to encourage growth and reduce acidity to the point that your starter becomes very strong and active. Using Your Sourdough Starter To make a 1lb loaf, you need the following ingredients (double for 2lb loaf). After resting, place the dough on your clean countertop or cutting board again and lightly shape into a round. Let everything sit until it looks like it needs another feeding, usually 12 to 24 hours, at warm room temperature. From the fridge it takes roughly 36 hours to become fully active. ) You need to let this sponge sit out at room temperature for at least a couple hours, but it can be as long as 8 hours if you want. To keep, sourdough starter needs refrigeration, a little attention every once in a while and a go-with-the-flow attitude. Some people feed it every two weeks or so while it is in the fridge. Feeding a Sourdough Starter without Having to Discard: a Method As shown in the last post , there are lots of ways to feed a sourdough starter. We generally take ours out of the fridge the night before we start a day of feeding and baking, or in the morning and begin feeding later that day. If you bake bread often, you can leave your starter on the counter and feed daily to keep it active. The recipe I will be following calls for an 8-hour+ proof for the first proof. The finished loaves have a moist crumb, crispy crust and will keep for several days or even longer in a fridge. Option A: frequent use. Keep a couple of tablespoons of sour dough starter in a small jar in the fridge. This will slow the mixture down so it won't need as much feeding. Let sit for 12 hours. Then add 125 g plain flour and 125 g water and stir well until evenly combined. If you don’t use the starter for 10 days, stir in a teaspoon of sugar or honey to keep it active and stick it back in the fridge. Cover your original jar or container and place it in the fridge. In this Complete Sourdough Starter Guide, you’ll learn how to make Sourdough Starter, diagnose and fix problems that might occur, and discover how to maintain your starter to keep it bubbly and strong. Add 200g flour and 200g water, mixing, covering and leaving overnight. Your choice. So this is day 7, this is actually the first day you can use your sourdough starter, so let me just show you what it looks like. Cover and leave in a warm place for 12-24 hours until thickened. Rise takes too long. And if you want to make bread you will need to take it out a couple days before you want to bake bread with it, and give it a couple feedings to get it bubbly and active. A few points to keep in mind: • When using your starter in a recipe, always remove it from the refrigerator 3-4 hours in advance, feeding it equal parts water and flour. The plastic is to keep the starter from spilling but allow room for expansion. Let sit for 12 hours. Every day, as you feed your starter, add the discard to your “discard jar” in the fridge. The longer the dough ferments (or rises) the better it is for your health (because it is easier to digest) and the more acidic the bread will taste. Your sourdough starter is mature when it’s been alive for about 4 weeks. It has to be said that in the early stages, starter requires commitment, time and patience. The sour flavor that gives sourdough its name develops better in small batches anyway :). 5 oz) 320 g warm water about 120F (1 1/3 cup, 11 oz) 56 g vegetable oil (1/4 cup, 2 oz) 2 teaspoons kosher salt. That will cause you to go through a tremendous amount of flour, pretty quickly. Perhaps a metaphor for ourselves in times of crisis, starters are how bread was born some 10,000 years ago. This is why I love to feed my starter and create my bread dough with flour that’s even a bit warm from grinding. Common recommendations for countertop starters When you first get your sourdough starter going, it is important to follow the directions and discard a. If you do let a sourdough starter get a little weak and sickly, you don't have to despair. You can read and read about this kind of process, and look at various methods and ingredients, but in the end, you just have to try it for yourself. As long as you are using it regularly, you can keep it on the counter and feed it daily. When you begin a sourdough starter, what you are really doing is catching wild yeast that lives in the air. Put about a tablespoon of dehydrated starter flakes into a clean, quart-sized, wide-mouth Mason jar. By keeping an active starter, feeding it once a day, ideally twice a day, and that will give the best and most consistent results. If you are new to sourdough, a white starter is probably the best choice. So if you have 1 Tablespoon of starter you add. Min teaches sourdough classes in Solana Beach, CA. Don’t throw it away either. I then fed it (1:1:1 by weight) and left it at room temparature. Your starter will be relatively “mature” after a few weeks to a month with two feedings per day, but you can start bread making when the starter looks active and healthy. You might have read that you need to feed your starter at the same time every day. That will cause you to go through a tremendous amount of flour, pretty quickly. As long as you feed it regularly, it can keep you company on the kitchen counter for as long as you like. There are quite a few ways how to preserve a starter culture or mother sourdough. Sourdough is extremely popular and once you get your starter alive, it will pretty much last forever as long as you keep feeding it. For each feeding, add 1 cup flour and 1/2 cup cool water. If you’ve already got a sourdough starter in the kitchen, you will need to maintain a daily feeding schedule to keep it alive and thriving. Your starter wants a warm environment. Every day, as you feed your starter, add the discard to your “discard jar” in the fridge. When feeding it, discard all the starter except for 25 grams and add 50 grams of water and 50 grams of flour to the 25 grams of remaining starter. When I was growing up, my family had a sourdough bread starter that was over 100 years old! If you keep feeding it and taking care of it, a sourdough starter can be something you pass down through your family. Do not refresh your starter again unless it smells like stinky feet or cheese. I'm running out of unbleached flour so I want to reduce as much waste as possible. Cover the bowl and let the dough rest for 1 hour. When it's refrigerated, the yeast slows down and becomes practically dormant. Use the weekly sourdough starter maintenance schedule if you plan to bake once or less per week. Individual slices can go straight into your toaster, but a whole life will need to thaw. Even if the starter is not being used, it is important to feed it at least once every week. 150g sourdough starter. To the jar of STARTER add: 2 tablespoons of the FLOUR mixture. Some people feed it every two weeks or so while it is in the fridge. Each day for next three or four days, add ½ c each water and flour to starter. Feed the 140 grams with 70 grams each of filtered water and bread flour. Once you’ve got about 250 grams or more, you can start baking these cheesy crackers! If you don’t already have a starter and are interested in baking sourdough, there are so many resources. If the weather is too hot, keep the starter in a bowl of water during afternoon time to reduce the temperature for the sourdough starter. Wild Starters work due to local wild yeasts and bacteria in our environment, on the baker's hands and the flours we choose. in the beginning, i'd say for the first two weeks or so, it's better to feed your starter twice a day to keep it's strength up. At this point, you can put it to sleep in the fridge and feed it weekly or less. Never take more than two uses of the starter at a time. But here 5 tips to help make sure your starter continues to give you awesome sourdough bread. If you can’t find a place that is warm enough, you can place your starter in the oven with the lamp lit. And homemade sourdough, fresh out of the oven, has to be the best. Let's take a look at both methods. As long as you are using it regularly, you can keep it on the counter and feed it daily. Be sure to let it rest on the counter at least 2 hours after each feeding to allow the new yeast to establish. How long it takes to get your starter going depends on many factors but it can take anything from 2-10 days. This can take anywhere from 2-3 weeks. To do this, the mix needs to be exposed to the air. At the end of six or seven days you should have about a cup and a half of starter, and you can transfer it to a permanent container and refrigerate it. Stiff sourdough starter is starter with low hydration level (less than 100%) and the consistency of dough. Depending on how wet your starter is and how long it is in the fridge, you may find a layer of dirty looking water on top of your starter. While the dough is resting, line a colander or bowl (or use a proofing basket known as a banneton,. The amount of flour used depends on the consistency of the sourdough starter. Just remember to take it out 24 hours before you need it and feed it with 1/2 dl (1/4 cup) all-purpose flour, 1/2 dl (1/4 cup) rye flour and 1 dl (1/2 cup) water. At the end of six or seven days you should have about a cup and a half of starter, and you can transfer it to a permanent container and refrigerate it. Cover and place in warm part of home for 12 hours. She attached a few instructions along w/ a cool story, an Alaskan myth of sorts, that spoke to the nurturing and life-sustaining powers of sourdough starter. Wrap in plastic or place in an airtight container and allow to rest at room temperature (75 F / 23 C) for 2 hours. Feed that starter (above ratio), then allow to sit for 4-5 hours before using. You really need to get yourself a quality starter culture to get it going. Remove 50% of the starter and replace with 25 grams (equal amounts of water and all purpose flour). Some previous starter names that stand out include: Bread Pitt, Fred, Albus, etc… 4. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for 24 hrs. Moved Permanently. Never put yeast in the starter itself. If not, keep it in the refrigerator (lid not attached tightly) and feed it once per week (this is what I do, no matter my baking plans). Adding it to some other source of sugar and water will cause a sourdough beer to ferment. After you have successfully started your sourdough starter, spread it on a Silpat. Once you see how it goes, you’ll feel more comfortable knowing how long it can sit overnight. Called a levain in French, a starter is a combination of (ideally stone-ground) flour. If you prefer, you may want to store your sourdough starter in the fridge and either (1) feed it once a week or (2) just leave it in the fridge until you a ready to use it. Feed it over two days to revive the starter, especially if you store the starter in the freezer or refrigerator. Shipping and Storage Information: Our Gluten-free Sourdough Starter Culture is shipped in a barrier-sealed packet as a dehydrated culture. Repeat one to three times a day. After the initial growing stage keeping a starter is not a lot of work. Sourdough starter may be kept on the kitchen counter, which is a good place for it if you are making bread every day. How to Take a Long Break from Your Starter If you're taking a break from baking, but want to keep your starter, you can do two things: 1) Make a Thick Starter: Feed your starter double the amount of flour to make a thicker dough-like starter. This will give it enough food to keep it alive while it's not being used. That means you can use discarded starter when you FEED your starter OR the sourdough starter you neglected and shoved to the back of your fridge! Simply stir it, measure out half a cup for a standard batch or one cup for a double batch of soft pretzels, and proceed with the recipe. San Francisco Sourdough Bread is made with a starter which includes natural airborne yeast. Or just go ahead and use that cup to bake loaves of friendship bread!. Plus keeping it on my counter encourages me to keep making sourdough; the more you make sourdough, the better you’ll get at it. You can keep the sourdough starter in the refrigerator and keep it fed for later use. Place the lid on loosely. Now you can keep it in the fridge until you want to bake bread with sourdough. Covering works to keep other things from contaminating the starter. You never get rid of it. What’s really, really nice about sourdough starter is that, if given love and the proper feedings it can be passed on in your family for generations! Most bread companies have starters over 50-100 years old!. Note that refrigerating the bread will make it denser and less fluffy. After 12 hours, dump half of your starter out and add equal parts flour and water again. If you don't use your sourdough often, feed it weekly with equal amounts of flour and water. Repeat step 2 every 24 hours until starter is pleasantly aromatic and doubles in size 8 to 12 hours after being fed, 10 to 14 days. You can use it in 12 hours, but we prefer to let it set at least 24 hours to give it a more tart/sourdough flavor. Think about if you take a break from your sourdough starter by putting it in the fridge for a week or so. Otherwise sourdough starter can live happily in the fridge for. Options are – inside the oven witht the light on, on top of the refrigerator, near the cooking range. +1 for 14 days as the upper limit in the fridge, but I'd say you'll definitely want to refresh before trying to make bread with a culture that old. Just leave it in the fridge until the next time that you want to make bread, refresh it as described, make your loaf and put the remainder of the refreshed starter back in the fridge where it will keep happily for a long time. I usually have about 6-7 ounces of starter left over to discard/use in my batter. Sourdough starter should be fed 1-2 times daily if maintained at room temperature, or weekly if maintained in the refrigerator. Luckily for us, a starter is not only incredibly resilient, but it also can be sent into "low power mode" by following a few tips on how to store a sourdough starter for a longer period of time. But first, a word of advice. We like to feed 5 Tablespoons of both flour and water. Note that refrigerating the bread will make it denser and less fluffy. If you feel like you are wasting flour when you follow the recommendations for feeding your sourdough, read on. A starter can be kept in refrigerator for a long time but it will eventually eat up all the sugars in the flour and get really really sour. Lightly cover and leave in warm, undisturbed spot. Let a minimum of six hours elapse between feedings. Or you can speed the process by using a proof box, warm cooler, or slightly warm oven to speed things up. The bubbly, pale ooze brewing in your (or your friend’s) fridge is a small habitat for yeast and bacteria, explains Lauren Nichols, a biologist at North Carolina State University. Here are a few more recipes you might enjoy:. Before each feed, you will discard HALF of the mixture, simply by scooping it out and throwing it away. You will keep this in your refrigerator, taking a portion out when you want to make a loaf of bread. Cover and place in warm part of home for 12 hours. 3 oz of starter is all you need to keep between baking sessions. This keeps it in good health long term. But if you’re not baking regularly (and still want to keep a starter on your counter), you’ll need to get in the habit of discarding excess starter. Even though sourdough starters are usually pretty resilient and hard to kill, if you neglect feeding it for too long, or if you go away on vacation and completely forget about your starter, the wild yeast can die off. As long as your starter is mature (i. Take it out every week or so to feed it. Here's what I use to keep my sourdough starter stash in the fridge. Add all the wet ingredients first, including the starter. If you’re aiming for a more tangy flavor, you should ferment your sourdough starter longer. , your kitchen) and ferments like magic (though it's really just science—and can be a fun thing to. A lot of people struggle to establish a starter. See more recipes from Modern Sourdough. Using a sourdough starter adds a certain depth to recipes, a layer of flavor that is not necessarily sour. my mom has been keeping a sour dough starter alive for 15 years! Can you believe it!? She makes *the best* sourdough bread. So, if you use 50g starter, replace with 25g flour (rye, wholemeal, strong white or a mix) and 25g water, then cover and place in the fridge. [editor's note: this post was updated in […]. The day before baking, feed it twice without removing any starter. The starter will usually keep for several months in the refrigerator but frequent use will renew the starter and keep it fresh. Warm up: If you choose to keep your sourdough starter in the refrigerator, allow it to wake up and warm to room temperature before feeding. Unless I use it to bake, I typically don't keep my discard. Sourdough starter may be kept on the kitchen counter, which is a good place for it if you are making bread every day. It took abut 2 days to "wake up" but then it went crazy - super bubbly. Repeat as necessary, every 12 hours, until you notice the starter doubling or tripling in volume in 6 to 8 hours. Optionally refresh it before use. If you got your starter out of the fridge thinking you were going to have time to make some dough up but it turns out you haven’t, just put it untouched back in the fridge. The answer to those two questions lies in the unpredictable nature of a sourdough starter. In a large bowl combine all ingredients. I'd say after 14 days on a bread or A/P flour starter you're more in the area of risky neglect than constructive neglect. When it's refrigerated, the yeast slows down and becomes practically dormant. Add 1 cup of flour and 3/4 cup of water to. If you plan to bake daily, you might like storing your starter on the counter. Here’s something to keep in mind: 1. This can take anywhere from 3 days to 2 weeks. As long as you still discard and feed every 1-2 weeks, it’ll be fine. Do this once a week to keep you starter alive. My mantra these days is that with sourdough we always have to be flexible and adapt as the starter and dough tells us to. All-purpose UNBLEACHED flour is fine. It's used for flavor more than anything else, so a sleepy starter from the fridge or a fiercely bubbling starter on the counter, or a new starter that's not quite ready—they're all just as good. 1 cup of sourdough starter 2 cups of bread flour 1/3 cup warm water (or less) 1 tsp salt Note: Unlike "normal" bread, sourdough does not require sugar - the natural yeasts work on the carbohydrates in the flour. The starter is ready to use in 12 hours, but I like to let it set about 24 hours before using for a more traditional sourdough flavor. You can feed it with any flour that you have on hand, just DO NOT use bleached flours. Feed your fridge starter once a week if you plan to bake with it regularly. 50% hydration (1:5:2. After each cup of flour the dough will begin to stiffen. If you are not baking with it it goes back in the fridge and it turns back into Put Away Farm. Each feeding takes less than five minutes. You can store your sourdough starter in either the refrigerator or on the kitchen counter. Keep fresh-smelling and pale sourdough starter even if it has not bubbled. Start with equal amounts of organic rye flour and water by weight. Be sure to cover it well to protect it from freezer burn. If you want to store a larger quantity, simply add sufficient flour and water to make the amount you want. Once you have a starter going, you can keep it in your fridge indefinitely, long after the coronavirus crisis has passed, as long as you continue to cultivate your little colony of yeast and. Never take more than two uses of the starter at a time.   The Alaskan sourdough starter has the shortest proof time (generally around 3 hours) so if are home during the day and can provide the feedings closer together, this may be a good choice. The refreshed starter can be used make bread on the third day. You can keep the sourdough starter in the refrigerator and keep it fed for later use. Make very stiff starter and keep it in the fridge. Photo: Rebekah Pierce Caption: Sourdough starter is easy to make with a little bit of patience and dedication to the task. Think about if you take a break from your sourdough starter by putting it in the fridge for a week or so. Keep a refrigerator thermometer in it and adjust the controls until your temperature is somewhere between 42 – 50 degrees F. Stop when it feels like the dough that you want to roll out. The worse it might be then is dead. Once your starter is good (at day 7, I think it probably already is), you can also make things easier for you by refreshing the starter and then placing it in the refrigerator. Each day is the exact same process to feed the starter. Therefore, your starter can be stored in the fridge for up to 10 days and taken out when needed. Generally, the mature starter should be fed as on Day 3 about once every month. You'll need to pull the starter from the fridge at least 1 day before starting the sourdough bread process, discarding 50% of the starter, giving the starter a fresh feeding (60 grams of flour and 60 grams of water), covering the starter, and placing it back on the counter in a warm spot. Do not refresh your starter again unless it smells like stinky feet or cheese. If you use one cup of sponge starter in your next loaf just decrease the recipe by 1/2 cup of flour and 1/2 cup of water. These crackers call for 1 cup. Then mix in another 500g of flour and 500g of water, 10g of salt, stick it in oiled tins, dust the top, leave for 2hrs,. Mix sourdough starter, water, oil, salt, baking powder, and 4 cups of. Once a week, remove your sourdough starter from the fridge, pour into a bowl and feed it with 1 cup of whole wheat flour and 3/4 to 1 cup of water (the thicker starter above was fed the 1 to 3/4 c. After you add the 180 grams of starter to your recipe, set the leftover starter aside, feed it, let it sit for an hour or two, then store it in the fridge until it is time to feed it again. At a minimum, all you have to do is mix in some flour and water once in a while to keep it alive during periods when you're baking infrequently. Discard all but 25 grams that you will put into a clean jar. Add 200g flour and 200g water, mixing, covering and leaving overnight. If you want to get into making sourdough bread, you need a reliable recipe, a starter, and some basic tools. Instructions on maintaining sourdough starter at both room temperature and in the refrigerator are included with your starter and can be found here. Then, all you need to do is to take the starter out of the fridge about 10 hours before you want to mix your final dough and refresh it…. What you’ll do. You don't have to feed it at night, you can do it anytime, just give it at least 6-12 hours to ferment (until it looks bubbly, especially on the sides of the jar) before you use it to make your bread. Then pull them out an hour before cooking time. Summary You can buy gluten-free sourdough bread or bake it yourself. The starter will keep indefinitely in the refrigerator as long as it is replenished regularly. If you don’t plan to use your starter as frequently, you can keep it in the fridge with a normal lid. 1 packet of dehydrated Sourdough Starter Culture made from brown rice. Keep these 20 grams in the fridge until you want to make more rye bread or refresh it now to be sure of having enough in the fridge when you next need it. at least 3 months old), your starter should be happy in the fridge for about 2 months without any attention. If it cold out, leave it in the oven with the light turned on! * Make your bread during the peak. When you plan to use the starter, pull it out of the refrigerator 24 hours in advance to feed it and allow it to warm up and grow. The starter container goes back in the fridge. by Dayna Evans Mar 30, 2020, 11:00am EDT Photo-illustration by Eater. After that, your starter will be ready to use and you'll only need to feed it about once a week to keep it lively and active. Wild Sourdough Starter Links. If you haven’t baked with it, refresh and feed your starter as usual, rest for about 1-2 hours so it begins to rise, then pop it in the fridge in a jar or airtight container. Total time from soaking to active starter: you could see a full revival in less than two days if your kitchen is a moderate temperature. You can use it in 12 hours, but we prefer to let it set at least 24 hours to give it a more tart/sourdough flavor. In the article, it says the sourdough can keep indefinitely in the fridge, but in another part it says that if I forget to feed the starter, I should take it out of the fridge and feed it. If you're baking every day or two, just the process of using what you need and adding flour and water to the remainder will keep the starter replenished. Friends, acquaintances, family members, cheery in those early hours of quarantine, “Guess now is the time to finally try. As long as you still discard and feed every 1-2 weeks, it’ll be fine. Lightly oil the bowl and place the dough inside. The Complete Sourdough Starter Guide Watch the Complete Sourdough Starter Guide Video. During the summer, however, you may need to feed your starter twice a day. Sourdough starter may be kept on the kitchen counter, which is a good place for it if you are making bread every day. How long it takes to get your starter going depends on many factors but it can take anything from 2-10 days. If you'll only be using your sourdough once or twice a week (or less), you can keep it in the refrigerator. Note about sourdough starter: This recipe uses unfed 100% hydration sourdough starter discard. Before using"feed" the starter with the feed ingredients. per cookie). All-purpose flour is fine--a high protein flour is not necessary. The Complete Sourdough Starter Guide Watch the Complete Sourdough Starter Guide Video. Experiment Time! We are always told that we need to feed our starter several times after taking it out of the fridge before baking. At this point starter is mature and ready to be baked with, or it can be moved to storage. Sourdough microorganisms produce acid and when a starter's been sitting around for a long time, that acidity inhibits activity. Add the water to the bowl with starter and whisk well. If you want to have a lighter sourdough starter, you can certainly use all purpose flour. These are the instructions to make your own sourdough starter by using dried starter flakes. Just make sure you feed it every 7 to 10 days. You can do both of them the day before but keep the autolyse in the fridge, and the starter at room temperature. The first and most important thing we have to do is make sure our starter is good and active. Luckily for us, a starter is not only incredibly resilient, but it also can be sent into "low power mode" by following a few tips on how to store a sourdough starter for a longer period of time. Sourdough microorganisms produce acid and when a starter's been sitting around for a long time, that acidity inhibits activity. I then fed it (1:1:1 by weight) and left it at room temparature. You can also try proofing it in the fridge for a longer period of time and test out how that goes. Put about a tablespoon of dehydrated starter flakes into a clean, quart-sized, wide-mouth Mason jar. In order to make good sourdough you need an active sourdough starter. Lightly oil the bowl and place the dough inside. Welcome to part one of a two part video series for how to make sourdough bread, with nothing more than flour and water. If you plan to bake daily, you might like storing your starter on the counter. You'll need to pull the starter from the fridge at least 1 day before starting the sourdough bread process, discarding 50% of the starter, giving the starter a fresh feeding (60 grams of flour and 60 grams of water), covering the starter, and placing it back on the counter in a warm spot. Combine buttermilk, water, flour, and caraway seeds in a glass jar (or other non-reactive container). This is where you can discard your extra starter while feeding and even use the starter in other baking products such as pancakes, cupcakes etc. If the weather is too hot, keep the starter in a bowl of water during afternoon time to reduce the temperature for the sourdough starter. When you pull the sourdough out of the freezer, treat it as Day 1. All-purpose UNBLEACHED flour is fine. Say you want to keep 150 grams of starter because that will give you the perfect amount of “extra” for your favourite recipe you use most of the time, the a 1:1:1 ratio needs 50+50+50. Sourdough starter can last years as long as you keep feeding it occasionally. I’m running out of unbleached flour so I want to reduce as much waste as possible. The percentage indicates the hydration of the flour in the starter. Instructions for using this culture are included and may be found here. If you intend to bake frequently, you’ll be better off keeping your sourdough starter at room temperature. If you want to make Sourdough, you need to make a starter. BEYOND THE FIRST WEEK Feedings + Storage. And if you want to make bread you will need to take it out a couple days before you want to bake bread with it, and give it a couple feedings to get it bubbly and active. When you've accumulated enough excess starter, you can use it in recipes. Room-temperature starters must be fed at least every day, per your starter's recipe. When it's refrigerated, the yeast slows down and becomes practically dormant. Reseal the original starter and put back in the fridge (for back-up purposes) Measure out 1/4 cup filtered water + 1/2 cup plain unbleached flour. Then leave it, covered, until it achieves that thick, bubbly, jelly-like stage. But while sourdough starter is easy to make, bakers have to work to keep it alive by “feeding” it a little water and flour every day. Min teaches sourdough classes in Solana Beach, CA. Be sure to cover it well to protect it from freezer burn. You can take a relatively small amount of starter – say, one teaspoon – from your starter container while leaving the rest in the refrigerator. As you get more confident (and after some reading up) you can do things like letting it cold prove in the fridge for a few hours/days for a deeper flavour, use more water for a softer crumb and get all fancy pants with different flours and additions. You can also just store the leftover starter (in a Ziploc if it’s easier) and bake with it whenever you want — you don’t have to keep sharing it every 10 days. Even if the starter goes dormant, you can bring it back with regular feedings a few days before you plan to bake bread. If you use the sourdough starter regularly, you can feed your sourdough starter once a day. Once you plan on using it, remove from the fridge and allow to come to room temp. If you come across a starter that you’ve ignored for a bit too long, you may not be out of luck. To keep bread fresh longer, avoid buying sliced bread. If you're new to bread baking, check out this easy bread baking guide, and if you're too impatient to start your own starter, there are places that sell fresh sourdough starters online. Dump them in a nonreactive (glass, porcelain, stainless-steel, plastic) container, mix by hand into a stiff paste, cover, and let stand at room temperature (68 to 72°For 20 to 22°C) for 24 hours. Feed Your Sourdough Starter Regularly. Sourdough starters are often referred to as a percentage ‘hydration’, for example 100% hydration sourdough starter. You can feed it with any flour that you have on hand, just DO NOT use bleached flours. Work quite quickly to keep the shape of the loaf. * Dump the unused starter back into the mother pot. To keep the starter alive over extended periods of time without being used, it’s necessary to add fresh flour and milk to the starter every 6-8 weeks so that the yeast and bacteria will have food (sugars) to eat. Day 3: Repeat the above steps for Day 2 daily until you see that your starter is bubbly and active. Just smear some fresh sourdough starter in a thin layer over a piece of parchment paper and let dry. Cover container and store in refrigerator. Storing Sourdough Starter in Refrigerator. After you add the 180 grams of starter to your recipe, set the leftover starter aside, feed it, let it sit for an hour or two, then store it in the fridge until it is time to feed it again. After 2 hours, place in the refrigerator for at least 2 hours or up to 48 hours to ferment. To do so, add 2 parts flour and 1 part water (you can add equal parts flour and water after warming to bring it back to a more liquid state). Obtain a Starter First thing’s first: You need a starter. One of the reasons to avoid plastic if you can too. Replenish it, keep it stored in the refrigerator, and it will last indefinitely, acquiring more tanginess and personality as the years go by. Otherwise, just put it in the fridge, covered, and give it a feed every few days. Place the lid on loosely. 80°F to 85°F (26°C to 29°C) is ideal. I then fed it (1:1:1 by weight) and left it at room temparature. Feed your sourdough culture 6 - 8 hours before you want to make your bread. So long as you never use more than half your starter at once, you should be able to keep it alive. That’s a nice warm place, and the starter should like it and do well. Freezing reduces the power of natural yeasts, so it is best to refresh the sour before putting it in the freezer. 10 grams starter: 50 grams flour: 25 grams water) and frozen in teaspoon-sized scoops, placing the scoops on a baking tray and placing the tray flat in a freezer. Ripening times in the dough will slow down; you’ll be working at sourdough pace now. You make a poolish consisting of 200 g flour and 200 g water. Common recommendations for countertop starters When you first get your sourdough starter going, it is important to follow the directions and discard a. As long as you do some pretty minimal upkeep, you can bake bread basically forever using a starter, salt, flour, and water. But if you’re not baking regularly (and still want to keep a starter on your counter), you’ll need to get in the habit of discarding excess starter. and how I am still learning. The beauty of using starter for waffles is that the starter doesn't have to be completely active to still make a nice waffle. During the summer, however, you may need to feed your starter twice a day. Dump them in a nonreactive (glass, porcelain, stainless-steel, plastic) container, mix by hand into a stiff paste, cover, and let stand at room temperature (68 to 72°For 20 to 22°C) for 24 hours. That means it's. Cover loosely; let stand in warm place at least 1 day until bubbly. Starting on the third day, you'll feed the starter twice daily at even intervals for two days. When I was growing up, my family had a sourdough bread starter that was over 100 years old! If you keep feeding it and taking care of it, a sourdough starter can be something you pass down through your family. And we’re gonna come back and check on it in 24 hours. Mix and ferment for 3-8 hours. Previously, after shaping the boule and placing it in a towel-lined bowl, I would transfer the dough to the fridge for 1 hour, then bake it. Just remember to make sure that the container is not airtight and remember to feed your starter everyday. This will slow the mixture down so it won't need as much feeding. In the article, it says the sourdough can keep indefinitely in the fridge, but in another part it says that if I forget to feed the starter, I should take it out of the fridge and feed it. You want to give your sourdough LOTS of food to encourage growth and reduce acidity to the point that your starter becomes very strong and active. ) You need to let this sponge sit out at room temperature for at least a couple hours, but it can be as long as 8 hours if you want. This keeps it in good health long term. I'd do that if you're dosing your starter with something in particular such as a San Francisco strain. If I'm gonna use it, I pull it out the day before. When you plan to use the starter, pull it out of the refrigerator 24 hours in advance to feed it and allow it to warm up and grow. Option A: frequent use. If you feel like you are wasting flour when you follow the recommendations for feeding your sourdough, read on. We generally take ours out of the fridge the night before we start a day of feeding and baking, or in the morning and begin feeding later that day. Keep a tiny bit in a pot or bag in the freezer and change it every 3 or 4 months for a fresh piece, or scrape some wet starter in a thin layer onto some parchment paper and allow it to dry out completely until hard and moisture-free. I keep 200g of starter in the fridge until a few days before I. Photo: Rebekah Pierce Caption: Sourdough starter is easy to make with a little bit of patience and dedication to the task. Because the dough needs to rest in the fridge for 12 to 24 hours, it means you can really make it work within your own schedule: I generally feed my starter in the morning on day 1, make the dough in the afternoon when the starter is ripe, then bake the baguettes in the morning or in the afternoon on day 2. To thaw sourdough bread, you simply need to place a loaf of frozen bread in your fridge overnight. At this point, you can put it to sleep in the fridge and feed it weekly or less. But after that you will be rewarded with a stable sourdough culture that you can keep in your fridge forever, as long as you feed it once a week. It's still there. After you feed your starter, you can let it sit out for several hours before returning it to the fridge or put it in the fridge right after feeding it. Adjust the water and flour to create a dough that looks and feels just like what you get with our. After building my leaven for sourdough loaves, I am left with only about 75g of refreshed starter, which means I can make some sourdough pizza dough (or another recipe that uses 50g of active starter) and then put my 25g of refreshed starter back in the refrigerator to wait for me to refresh and bake again in about another week or so. Discard starter can be stored in the refrigerator for up to a week and is great for pancakes, waffles, or any other recipe calling for sourdough discard. Repeat every 12 hours for two weeks. King Arthur's site says keep it at room temp for 2 hours, then.