Here are some facts/tips on all things starter;
Feeding your starter:
The guideline for feeding your starter is typically 1:1:1 ratio.
EXAMPLE: 100 g starter / 100 g flour / 100 g water OR 1 cup starter / 1 cup flour / 1 cup water. So on and so forth..
If you are making more than 1 loaf then you need to increase the amount of flour/ water you feed your starter so that way you have enough "fed starter" to get your 60g of starter into each loaf.
THIS RATIO ISN'T A RULE. You can add more/less flour/water as needed.
Example feeding of my starter, Clint Yeastwood.
He's been in the fridge for a few days, so I take him out and let him come to room temp.
Once at room temp, I "feed" him flour and warm filtered water. I have not discarded any here because my "discard" counted as when I made my loaf last week.
You only discard if you are not using any starter in a loaf and you are just feeding your starter everyday.
I want my starter to be thick and chunky ( but you want all of the flour to be fully mixed in).
I add my flour first, and then add a little bit of water, then stir. I'll add in more water as needed.
I use a spatula to scrape down any excess starer that is on the sides of the jar, cover with a coffee filter and use the outer rim of the mason jar to secure the coffee filter.
Mark your level of the starter and leave out on the countertop. You will know it is ready to use once it has doubled in size and has a lot of visible bubbles.
Consistency of the starter: Think THICK PANCAKE BATTER.
Some people like to make their sourdough with a higher hydration content, which is fine, if that works for you, great. However, I have found that my starter is the strongest when it is THICCCCK.
Example: one of our customers starter wasn't rising and she sent me a video of her starter, she was using the 1:1:1 ratio and her starter was too liquidy - it would form bubbles but never really rise. I had her add 3-4 tablespoons of flour to lower the hydration, she covered the starter and BOOM, it started doubling in size.
Using Rye or Whole Wheat when feeding your starter will help strengthen the starter.
The fridge is your friend. Going out of town, fridge. Not baking this week, fridge. Use the fridge when you need to. HOWEVER, when you are going to feed your starter again to start baking, you want it to be room temp before you feed it. The warmer, the better. And after you feed it, let it rise on the countertop.
I prefer to use unbleached all-purpose flour.
