Feeding the Sourdough Starter

Today's kitchen task is feeding the sourdough starter. There are many recipes out there for beginning a starter, but caring for it tends to be neglected. Usually, the instructions are limited to, "don't forget to feed it weekly." I've found that nurturing it over time has been just as important. The quality of the starter I have now is far better than when it was young. I'll address how to catch a 100% wild starter at a future date.

First, bring the starter up to room temperature from the refrigerator. Once there are signs of activity - bubbling, color change, or the like - then empty into a clean bowl. Wash the jar in hot, soapy water, and allow to air dry. Add ½ cup whole wheat flour and ¼ cup filtered water to the starter. Stir the flour and water until well blended, making sure to add as much air to the starter as possible during the feeding. Oxygenation is just as important to the feeding process as adding more flour and water. When the starter is a smooth consistency, then add it back to the clean jar, seal and refrigerate. Allow the starter to incorportate the new flour for at least a day before using it as leavening. Ideally, feed once a week.