Hi Rouba, Thanks for your question and welcome to the world of sourdough bakers! It sounds like you might find our article on feeding and maintaining a sourdough starter helpful. You've almost got the process correct, with just a few adjustments in the order which you perform them. If you store your starter in the fridge, you'll want to feed it at least once a week. To begin each feeding, start by discarding (or using in another recipe) about 4 ounces of the starter (alternatively, you can also discard all but 4 ounces, either way works). Then you'll want to add back in 4 ounces of flour (a scant cup) and 4 ounces of water (1/2 cup) and stir. Leave it out until it bubbles and then you can use it in a recipe that calls for fed starter, or you can put it back in the fridge for another week.

If you end up using it in a recipe, re-feed your starter before putting it back in the fridge to ensure you'll have enough starter for the next feeding. I hope that helps! Check out our full Sourdough Baking Guide for additional information. Happy baking! Kye@KAF

• Reply