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How to Put it in the Fridge. 1. Give your starter a normal feeding (mine is 1/2 cup of filtered water and 1/2 cup of flour), mix it all together very well, place a lid or secure covering over the jar or container, and place it in the fridge. Keep in Mind: you do not have to wait for the starter to double in size after the feeding before placing.
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The starter doesn't seem to care, ha ha! After I feed it, I put mine loose lid on top, cover with a towel, and allow it to ferment for at least 4 hours up to 8 hours at room temperature. I am looking for it to become very bubbly and active and have a sweet, yeasty smell. Once it's active, I put it in the fridge.
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Typically, sourdough starter can stay in the fridge for up to 2 weeks without being fed. However, if you plan on keeping it longer than that or cannot feed it regularly, we recommend storing your starter in the freezer. This will help preserve its activity and prolong its lifespan significantly. If frozen, you can store your sourdough starter.
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Add 50g of water and 50g of flour. Give it a really good stir to ensure that it is thoroughly mixed through. Place the lid on the jar and screw in place. Place the jar of starter at the back of the fridge (where it's cold) and leave it there for as long as you need to.
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Thaw: Take the frozen sourdough starter out of the freezer and allow it to thaw gradually in the refrigerator. This helps prevent temperature shock. Stir and Discard: Once thawed, stir the starter to mix any liquid separation. Remove and discard a portion of the starter to make room for feeding.
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Add 1 scant cup (113g) flour and 1/2 cup (113g) lukewarm water to the 1/2 cup (113g) starter in the bowl. Mix until smooth, return to its jar or crock, and cover. Repeat this process every 12 hours, feeding the starter twice a day. Remove starter to bake with as soon as it's expanded and bubbly, then feed the remaining starter immediately.
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In a clean jar or container, mix 50g of the unfed starter with 50g warm water, stir until combined, then add in 50g flour. Set aside the fed starter for 12 hours, then feed it again using a fresh clean jar, combine 50g starter, 50g water and 50g flour. Mark the side of your jar with the height of the starter.
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Place the frozen portion into a clean jar. Allow the frozen sourdough starter to defrost at room temperature for around 4 hours or until it's liquid again. Add 50g of warm water and 50g of flour to the jar and stir vigorously. Allow it to double over the next 12 hours. Discard all but 50g of the sourdough starter.
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If it's a very liquid starter, you might have better luck making it a bit stiffer. To do so, add 2 parts flour and 1 part water (you can add equal parts flour and water after warming to bring it back to a more liquid state). Seal the jar and place it in the coldest area of the refrigerator. Feed your starter once a month.
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Take a small portion of your old sourdough starter, approximately 30 grams, and place it in a clean bowl. Add an equal part, 30 grams, of wholegrain flour and the same amount of warm water. Mix everything thoroughly until you obtain a smooth consistency.
How to Store and Use Sourdough Starter from the Fridge LaptrinhX / News
Also, smell and if it is not acidic or vinegar like but you detect mold, toss it! Step 2: Take out 1 cup from your jar and set it aside (make a sourdough discard recipe). Step 3: Add in a scant cup of flour and 1/2 cup of lukewarm water. Step 4: Use a wooden spoon to stir it and combine.
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Break the dried chips into pieces or pulverize it, place in an air-tight container, glass is preferable. To revive dried sourdough starter, weigh equal parts of the dried starter and warm water. Once completely rehydrated, feed it with 1:1:1 ratio of starter, flour, and water.
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For a stiff starter, retain a marble-sized piece and add 15 grams (1 Tbs) of water. Mush it up until it's soft and the water has turned somewhat milky in color. Then add 25 grams (2 heaping Tbs or 1 Tbs + 1 tsp) of flour. Keep it out for an hour or four, and then pop it back into the fridge. If you're going to bake with it, make sure to take.
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Sourdough starter can be stored on the counter or in the refrigerator. "If you're someone who bakes sourdough bread more than a couple of times a week, keep your starter in a cool, dry place. If you don't bake every week, keep it in the refrigerator," Pellegrinelli explains. Pellegrinelli also mentions that refrigerated starter will need to be.
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Dehydrated Sourdough Starter. One final way to store your sourdough starter is to dehydrate it. To do this, simply spread your sourdough starter on a dehydrator tray and dehydrate it at 115º Fahrenheit for 24 hours. Or, spread it thinly on a sheet of parchment paper on a baking sheet. Let it dry overnight.
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You want the consistency to be like a thick pancake batter. Cover the jar with a lid or cloth and let it sit at room temperature for 6-8 hours, or until it has doubled in size and is bubbly and active. If your starter is still sluggish after 8 hours, you can repeat the feeding process again.
