Ingredients

Standard 1:1:1 Feed (Every 5–8 Days)

• 60 g sourdough starter
• 60 g water (70–90 °F, ideally filtered)
• 60 g all-purpose flour

Extended 1:2:2 Feed (If Feeding After 8+ Days)

• 60 g sourdough starter
• 120 g water (70–90 °F, ideally filtered)
• 120 g all-purpose flour

Instructions

This is how we feed and maintain O’Brien, our sourdough starter.

Discard Excess Starter

1. If liquid has collected on top (“hooch”), pour it off before feeding.
2. Weigh 60 g of starter from the fridge into a clean 16 oz deli container.
3. Discard any remaining starter (you can keep fresh discard for baking or compost it).
4. Warm 1 cup of filtered, refrigerated water in the microwave for about 35 seconds — target 70–85 °F.

Regular Feed (Every 5–8 Days)

1. Add 60 g of the warmed water to the 60 g of starter.
2. Add 60 g of all-purpose flour.
3. Stir thoroughly. Use a rubber spatula to scrape down the sides, then mark the starter level with tape, a china marker, or a rubber band.
4. Leave at room temperature until doubled in volume and bubbly (usually 4–6 hours, depending on room temp).
5. When active, either bake with it or return it to the fridge for storage.

Larger Feed (After 8+ Days)

1. Add 120 g of the warmed water to the 60 g of starter.
2. Add 120 g of all-purpose flour.
3. Stir thoroughly. Scrape down the sides and mark the level.
4. Leave at room temperature until doubled and bubbly.
5. When active, either bake with it or refrigerate for next time.