Feeding my starter 🌸

Feeding your sourdough starter is crucial for building a healthy culture that will yield delicious bread. By using 150 grams of organic flour and 150 grams of water, you're creating a balanced mix that enhances fermentation. It's best to use organic unbleached flour, like Kirkland's, which incorporates nutrients essential for the growth of wild yeast and bacteria. After mixing your ingredients, storing the starter in the refrigerator is key when not in use. This slows down the fermentation process, allowing it to last longer without frequent feedings. However, remember to take it out and feed it at least once a week to maintain its activity. As your starter grows, you may notice it rising and falling. This is a normal behavior and indicates that the yeast is thriving. Always ensure you wash your hands and utensils thoroughly after handling raw flour, to maintain a clean baking space. Happy baking!