• (Only begin this cycle after day 7 of your new sourdough starter)
• You start with peaked or non-peaked sourdough starter in a jar.

Has the Starter Peaked?

• A sourdough starter is peaked when it has large bubbles throughout, has doubled in size, smells like bread (not foul) and passes the float test.

Feed

• Move 30 grams of starter into a new, clean jar.
• The remaining starter is now sourdough discard and can be kept separately in the fridge for discard recipes. (I add discard to the jar regularly and use it when it gets full)
• Add 30 grams all purpose flour, 30 grams whole wheat flour and 60 grams of warm water.
• Use a small spoon or spatula to mix well. It should have the consistency of pancake batter.
• Screw a plastic lid on the jar, then unscrew one quarter turn so it is loose. Be sure to place a rubber band around the jar where the starter is now.

Rest

• Let the starter rest for no more than 24 hours. I usually rest it for about 12-18 hours before feeding it again.
• If you want to bake bread, you can start that process as soon as it peaks. You'll need to watch the starter carefully to make sure you don't miss the peak.
• If you don't want to bake bread soon, you can store the jar in the fridge after it peaks. If you store the starter in the fridge, you can keep it there for up to a few months. Or you can keep it in the fridge for a few days until it's time to bake again.
• Remove the starter from the fridge the morning before you want to bake bread. Then, feed it immediately. This will give the starter plenty of time to rise before you want to bake.
• When you remove the starter after a long period of time, you may need to remove the liquid that forms on top. This is called hooch and isn't bad for you, but it will cause your starter to be extra sour. If you are fine with the sourness, you can mix the hooch in before you start the feeding cycle.

Repeat the Cycle

• Repeat the feed and rest portions of the cycle indefinitely or pause the cycle in the fridge.