A ripe sourdough starter is one that has been constantly given water and flour and left to come up to its climax height. The proper way to make sure a starter is ripe is the moment it begins to drop from its rise.

With a lot of things in the dough world, there seems to be one or two overlay in how these things are used.

What is a ripe sourdough starter?

A ripe sourdough starter is connected to the effectiveness and exercise of a starter. The sourdough starter that is longer can go without being properly monitored. Yeast spread through easily and gets really slow till they have something to feed on. When a starter is given saddled with more water and flour, the yeast starts working almost immediately, basically eating and puffing out gas and alcohol. This way, the starter is raised and flavored.

If you give it enough time, yeast will allow the starter to multiply in size based on how damp or hard the starter is mixed, with the amount of feeding it got.

However, the moment a starter gets to its maximum peak height, it is good to assume that the yeast in it is beginning to go out of nutrients.

At this point, they would probably be fully awake from their sluggish position and alert for more feeding. That is, it is alert to go in your bread dough.

If the starter is abandoned it drops down, the yeast in it will return back into its slow position. They will have to be monitored and fed all over again so that they can be as active as normal. Therefore, when you capture the rise in its climax, it makes sure that the yeast is energetic and ready to be fed at all times. Note that you don’t need a ripe starter to make sourdough. Oftentimes, sourdough is made using an unfed starter. It takes a longer period of time but yields a very sweet loaf of bread.

When you have a ripe starter, it hastens up the period in which it would require your bread to experience its rising periods. As a result, it is of utmost importance that one has a mature starter if the recipe requires it. If not, you will have a difficult time following the items in the recipe.

Note that “mature” here means the overall age of a starter. A relatively new starter is basically only thought to be ripe the moment it has passed through one month, two, or three of multiple feedings. This means that new starters are somewhat less plush, and durable, or firm compared to aged starters. In a new starter stage, new we say “mature”, we mean the conclusion of the methods.

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There are recipes for making starters that would most likely indicate that “when the starter is fully ripe”. In this case, these recipes are referring to when it is set to use when baking. A whole mature starter can be said to be one that has steadily doubled in its usual size daily within eight to ten hours or being fed.

The moment a fresh starter can gain those marks for two to three days straight, it can be used for baking. However, if you have graduated from this phase, and you are on a fresh recipe, mature in this sense means that the starter is ready and at alert for your everyday baking.


In the beginning, the process of preparing your own sourdough can be quite challenging. There are several methods to making a strong starter, however, using flour is always changeable.

Preparing a starter has to do with combining equal parts water and equal parts flour, which is basically for a 100 percent hydration level. Starters can however thrive at various hydration levels.

For a beginner sourdough starter condiments; you will need,

  • ¾ liter jar
  • One unbleached bag of multipurpose flour
  • 60g (1/2 cup) of wheat flour
  • Warm water

Day 1: Start preparing the starter

Mix 60g cup of whole wheat flour and 60g of warm water in a very big jar or container. You can combine using a fork until it’s smooth and flawless; continually, it becomes thick and doughy. If you intend to measure it by its bulk, put some more water to cut out the texture when necessary. Use a plastic foil to cover it and allow it to sit for 24 hours in a warm environment of about 75-80 F. Note that you can always make use of a proofing box set to your chosen temperature, or microwave with the door open and the light on.

Day 2.

You would have to check if there are little bubbles on the exterior. These bubbles signify fermentation, which is what we are trying to achieve here. However, it’s also fine if you don’t sight any bubble immediately; they have probably shown up and dissolved over the night while you were still asleep.

This occurs oftentimes. You really don’t need anything else for now. It doesn’t require additional flour or water. Simply let the starter sit for another 24 hours in its usual war position. While preparing, and after the starter has been created, a dark liquid would most likely show up on the starter; it is always seen on the surface. This liquid is known as “hooch” and it reveals that the starter would require food. At the same time, it has an awful smell. It’s a very normal odor so don’t panic. Anytime this liquid appears, it’s advisable to discard it, alongside any other discolored starter available at that time.

However, on this second day, leave the hooch in its position; you can dispose of it the next day when you begin with the food.

DAY 3.

If the bubbles are obvious or not, you should begin the feeding method regardless. Take out roughly half of the starter from the container(you would most likely have about 60g left out of it). Make sure to use a spoon. The substance will lengthen. Put an additional 60g (that is ½ cup) of multipurpose flour and another 60g (1/4 cup) of warm water. Put together with a fork till it becomes spotless and smooth. At this point, the substance has to look like a thick pancake mixture of plain yogurt so you have to put more water as required. Cover it up and let it sit in a warm temperature position for 24 hours.

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DAY 4,5,6.

Repeat this same method as mentioned in Day 3. Take out and disperse half of the starter and give it food with the regular 60g (1/2 cup of multipurpose flour), and 60g(1/4 cup of warm water). When the yeast begins to come up, the starter will also rise, with bubbles forming on the surface all through the culture.  When the starter drops, you will have to feed it all over again.

DAY 7.

Here, your sourdough starter ought to have doubled in its size. You would most likely see lots of large and tiny bubbles. The substance will be flabby, light, and would resemble roasted marshmallows. It would most likely smell really good also. If all these works, your starter would be most springy.

The final step is to move your sourdough starter into a perfect, neat container or jar.


Put room temperature water in a container, cup, or glass jar and drop a tiny bit, probably a tablespoon or teaspoon of the starter in the water. If it drifts or floats, you are good to go. However, if it sinks, the starter would require more time to grow and come up, it would either do this with a different feeding or more time to rest and grow bubbles.


If it’s time to make use of your sourdough starter in any condiment or recipe, ensure you give it food and let it sit at the normal room temperature for about 4-8 hours before you make use of it. It has to double in quantity and the bubbles will begin to divide the surface this time around. This means that it is firm and springy enough to use.


Sourdough Discard English muffins;

You can always include this on top of your list of food items to prepare with your sourdough starter discard. This recipe needs double rises, which would make it more time-concentrated during its preparation. The soft muffins, however, that have corners and a little pungent taste, are totally worth it.


One of the easiest methods with which you can use an extra sourdough starter is by preparing crackers. Put the discard in the flour, with butter, salt, and herbs to create a dough. Crackers refrigerate properly also. In other words, there’s no reason whatsoever to disperse that additional discard.


A very good way to use your sourdough starter is by preparing biscuits with the starter in replacement of the usual buttermilk, to make a soft dough for the biscuits.

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Try not to waste your sourdough starter by making banana bread. This would require you to use some old bananas and your sourdough starter. This is a very good closet clean-out recipe. You can always replace several nuts and parched fruits based on what is available. Similarly, you can make pumpkin and some other fast bread.


These recipes that make use of cream cheese can always be prepared with sourdough starter discard instead. You can also include sourdough starter to classic chocolate chip cookies for a nippy taste.


The moment you have prepared your own sourdough starter, you will have to give it food on a regular basis. If you bake items with the sourdough recipe, you may require preserving them on your counter, at a normal room temperature. When this signifies feeding it twice daily, it could also mean your starter will be set to bake anytime you are ready. If you don’t use it regularly, preserve it in the refrigerator, while feeding it once every week.


113g(1 cup) all purpose flour.

½ cup (also 113g) of lukewarm water.


To preserve your starter at room temperature;

  • Mix the starter properly and disperse all but 4 ounces (1/2 cup). Put the water and flour. Mix it till it’s smooth and spotless, then cover. Repeat this method every 12 hours. Take out 1 cup of starter for baking when it’s enlarged and fluffy. Afterward, feed the rest of the starter as soon as possible. Go back to the usual 12-hour menu and for later feedings.

To preserve your starter in the refrigerator.

  • Take out the starter from the fridge. There would most likely be a little clear liquid on the surface. You can always drain or sieve it off, or stir it in. It depends on your choice.
  • Take out all but 4 ounces (1/2 cup) starter. Put the flour and lukewarm water into the rest of the starter. Whisk it till it’s really smooth, and cover afterward.
  • Let the starter sit at normal room temperature (about 70 degrees F) for roughly two hours. This would give the yeast an opportunity to warm up and start to feed. After at least two hours, freeze it.


If the indent shoots back easily but not totally, your sourdough bread is fit and good enough to bake.


You should stir your sourdough starter thoroughly till you have no clumps of parched bits of flour in it.


If you are about to use your sourdough starter as a condiment, feed it and let it sit at normal room temperature for about 4-8 hours before you begin to use it. It has to double in a large quantity with bubbles breaking the outer part this time around. This would imply that it is healthy and springy enough for usage.


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