ALL ABOUT STARTER

The lazy approach is keeping your starter in the fridge at all times. Leaving it on the counter will activate it but will also allow it to run out of "food" quickly. Keeping it in the fridge allows you to ignore and use it and feed it once a week. Perhaps even up to 2 weeks.

SOURDOUGHCLASS

5/6/20261 min read

Once you have “discarded” some of your starter, you’ll have to feed it. Us lazy bakers use discard straight from the fridge to bake our loaves with. But you can use "sourdough discard" in many recipes including pancakes, muffins, and other breads. Once you feed your starter, in the lazy approach you put it back in the fridge and leave it there until you're ready to use it again. You should observe it to be bubbly and active after a few days in the fridge.

Feeding your starter

Place your jar with some starter in it on your scale and zero it out
Add 50g water
Add 50g of flour
If you wanted to make more starter just add more flour and water and keep it equal parts in weight (grams)
Mix well
Refrigerate

If your starter doesn't look bubbly and you would like to use it you have two options:

Feed your starter and leave it on the counter and it should bubble up and active within a couple of hours OR
Take some starter out into another container
- Feed the first container 50/50 of water and flour and return it to the fridge (to be used another day)
- Feed the second container 50/50 of water and flour and leave it on the counter until it bubbles and looks active. Use the entire contents of this container in your loaf.