How should I store and feed my sourdough starter if I bake only once a week (refrigerator storage)?

Question

How should you store and feed your starter if you only bake once a week? Learn the proper method for refrigerator storage and weekly feeding schedules.

Answer 1

Store your sourdough starter in the refrigerator. Feed it once a week by taking it out, discarding all but a small amount (about 1-2 tablespoons), feeding it equal parts flour and water, letting it sit at room temperature until active (bubbly and doubled in size), and then returning it to the refrigerator.

Detailed Explanation:

Storing your sourdough starter in the refrigerator significantly slows down its activity, making it manageable for infrequent bakers. Here's a step-by-step guide:

1. Refrigerate the Starter: After feeding your starter and allowing it to become active (bubbly and doubled in size), place it in an airtight container and store it in the refrigerator. A glass jar or plastic container works well.

2. Weekly Feeding: Once a week, remove the starter from the refrigerator.

3. Discard: Discard all but a small amount of the starter (about 1-2 tablespoons). This prevents excessive buildup and ensures the starter has enough food to thrive.

4. Feed: Add equal parts (by weight) of flour and water to the remaining starter. For example, if you have 1 tablespoon of starter, add 1 tablespoon of flour and 1 tablespoon of water. Use unbleached all-purpose or bread flour.

5. Mix: Mix the starter, flour, and water thoroughly until well combined.

6. Proof at Room Temperature: Let the fed starter sit at room temperature (ideally around 70-75°F or 21-24°C) until it becomes active. This usually takes 4-8 hours, depending on the temperature and the starter's strength. You'll know it's ready when it has doubled in size and is bubbly.

7. Refrigerate: Once the starter is active, return it to the refrigerator until your next baking session.

Pro Tip:

If you notice a layer of dark liquid (hooch) on top of your refrigerated starter, it's a sign that it's hungry. Simply pour it off before feeding. The hooch is alcohol and acids, a byproduct of fermentation, and while it's not harmful, it can make your starter taste more sour.