I’ve maintained the same sourdough starter for years, refreshing it with 20g mature starter, 100g flour (usually a mix of 50% white flour and 50% whole rye or 50% freshly milled whole wheat), and 100g water1 twice a day, every day. And while this maintenance routine means I have a strong and lively starter with enough to fuel my larger bakes here at home, keeping a smaller sourdough starter to reduce waste can make sense for those baking in smaller quantities or in times of conservation. And this smaller sourdough starter doesn’t imply it’s any less vigorous or powerful, it’s simply just scaled-down and uses only one flour variety: all-purpose white flour.
The amount of mature starter carried over fluctuates based on the season.↩
