Have you ever wondered how hard it is to maintain a sourdough starter? 

Not hard at all! 

Here are a important tips!  If you are not using your starter you need to store it in the refrigerator with the lid on loosely.  It is important not to ever put the lid on tight as the pressure will build up in the jar and your jar will explode!  

When you are planning to use your starter take it out of the refrigerator at least the day before you need it.  I feed my twice before I bake bread with it.  I typically would feed it the evening before and then again in the morning prior to baking.  I always begin my bread making process at night so the starter has all day to 'do it's thing' after I have feed it again.  Before you use your starter you want to make sure the starter is active.  It will have lots of bubbles when it is active.  I do not weigh my flour and water before feeding the starter.  Lots of people do.  It's a personal preference.  You want the starter to look like a thick pancake batter.  I typically discard about half of my starter before feeding it (unless I am making several loaves of bread) and feed the starter.  I feed my starter

1/2 cup flour and 1/4 cup of water.   If you have chlorine in your water be certain to utilize distilled water.  Stir the starter well.  Place the lid on loosely and place the starter on the counter.  There are some weeks when I use my starter frequently so I feed it everyday and store it on the counter.  Otherwise, I store the starter in the refrigerator.  It's really that easy.  Once you get into a regular routine you will see how easy it really is to maintain.  Click on the link in the attached photo to watch a short YouTube Video and I will show you exactly what to do!  Remember practice makes perfect!!