Vincent Bronson

Sourdough Guide For Novice Vincent Bronson

If you only bake a few times a month, keep your starter in the fridge and feed it once a week. If you're an avid baker, store your starter at room temperature and feed it at least once a day. A sourdough starter is a live fermented culture of flour and water. Once it's "fed" with additional flour and water, it becomes bubbly and active. A small portion is used to make bread dough rise- instant yeast is not required