Maurizio Leo, post author

July 17, 2017 at 1:51pm

In reply to by Tyler (not verified)

Hi, Tyler! I'm assuming you mean how much of the sourdough starter used in this recipe you should hold aside to perpetuate your starter -- the answer is it really depends on your feeding schedule, what flour you're using for feedings, and the temperature you're keeping your starter at. I'd say a good rule is to keep 20% and feed that with fresh flour and water, this should last about 12 hours before needing another feeding at warm room temperature (75-80ºF). For example, I keep 20g mature starter and feed it with 100g flour and 100g water (20g starter divided by 100g flour equals 20% in baker's math) every 12 hours here in my warm kitchen. I hope this helps, please let me know if this is unclear -- happy baking!
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