Comments on: Keeping a Smaller Sourdough Starter to Reduce Waste

By: Rob Beck

Rob Beck — Fri, 29 Dec 2023 13:41:32 +0000

Hi Maurizio, I’m trying your small starter and I like to keep mine in the fridge because I don’t bake every week. With my previous larger starter I refreshed once per week. Should I do the same with the smaller starter as I see you say below the starter can be left in the fridge for up to 3 weeks. Do you leave it without refreshing?

Loving your site and all the incredible info! Thanks!

Before placing my starter in the fridge:
Using a ripe starter, discard down to 20g
Refresh the starter with the ingredients listed in the table below
Let sit on the counter for 30 minutes to 1 hour
Place in fridge for up to 3 weeks

By: Lukas

Lukas — Tue, 19 Dec 2023 16:55:46 +0000

Hi Maurizio,

I created a full size starter using your original recipe, then scaled it down to this size outlined in this recipe . However I’ve noticed since then my starter does not seem to rise as or bubble as much despite the same environment . Perhaps it’s possibly my original starter wasn’t as mature as I thought. Will a starter of this size eventually able to get more mature or is it better to upsize back? Thank you !

By: Amanda

Amanda — Tue, 05 Dec 2023 01:54:03 +0000

I love my tiny weck jar also for this purpose ( best preserving jars too) and when refreshing and stir the starter I use a wet chopstick- no waste, minimal cleaning. and KN ( below)- if planning to use starter after it’s been stored for a long time, I like to give it min 2 or max 3 quick refreshes to get it really happening. Use small amount of starter to larger proportion of flour, and I like to include about 1/5ths whole rye flour in the refresher flour as well.

By: Maurizio Leo

Maurizio Leo — Fri, 20 Oct 2023 11:53:59 +0000

In reply to Jeanette T. It doesn't have to be organic, no. You can really use any flour you'd like! (Sorry for the late reply )

By: Maurizio Leo

Maurizio Leo — Fri, 20 Oct 2023 11:53:32 +0000

In reply to ks. It also depends on the flour you're using and the temperature it's kept at... Good Q! I use 1:5:5 here to ensure the starter is plenty ripe by morning time.

By: Maurizio Leo

Maurizio Leo — Fri, 20 Oct 2023 11:52:19 +0000

In reply to KN. Hey there! Yes, it can work, but I prefer giving it a room-temp feeding at least every two weeks or so.

By: KN

KN — Sat, 14 Oct 2023 09:41:05 +0000

Hi! First time baker here and finally got a sourdough starter that will rise and fall consistently thanks to your guides!
– Is it possible to keep this smaller sourdough in the fridge to extend the refresh time as well?

By: ks

ks — Tue, 01 Aug 2023 07:24:05 +0000

I am a little confused about the ratio of starter to feeds, for the amount of time needed to make a mature starter. Here you mention that with a ratio of 1:5:5 the starter is ready for the next feed in 12 hours. However when you make a levain over 12 hrs, you use a ratio of 1:10:10 for the levain to be mixed in the dough 12 hrs later. What ratio should I use, if I want the starter/levain to be ripe for making the dough?

By: Jeanette T

Jeanette T — Sun, 19 Feb 2023 15:13:06 +0000

I apologize if someone has already asked this, but is it best to use organic flours to feed your starter or does it matter? Also, do you feel that using different types of flour to feed negatively affects its strength? I generally use organic bread & rye or build a 100% organic rye. Btw, I had great results with your stiff starter bread recipe. Thanks, Maurizio, for your time and sharing your knowledge.

By: Maurizio Leo

Maurizio Leo — Mon, 23 Jan 2023 14:54:45 +0000

In reply to Phillip Stern. Thanks for the comments, Phillip! Really interesting process and it sounds like it's working quite well for you. I've never been able to use my starter so close to taking it out of the fridge, but I do know other bakers who have. I always say, do what works for you (and your starter) Happy baking!