@fastslowsourdough: You can bake lots of bread without keeping lots of starter. I used to keep a HUGE jar of sourdough starter. Especially once I started baking multiple loaves, I thought that meant I had to keep more starter on hand, and I’d stress that there wouldn’t be enough to bake with. Then one day I learned something that completely changed how I do it. You can keep just a tiny amount of starter and simply build it up when you’re ready to bake. Instead of maintaining a big jar all the time, you split off a small amount and use flour + water to grow it to whatever your recipe needs. For example: If you’re baking 3 loaves and need 390g starter total: You might start with just 30g of starter, then feed it up to the full amount. The remaining 360g coming from equal parts flour and water. Yes, it’s a little different to the classic set-ratio method, and it technically means you’re using quite a high ratio of flour and water. And no, I don’t necessarily recommend this when you’re brand new, ratios are usually easier to wrap your head around at first. But down the track? Total game changer. Less flour wasted. No giant jar taking up fridge (or bench) space. Let me know in the comments if you’ve tried this approach 👇 #sourdough #sourdoughforbeginners #beginnersourdough #beginnersourdoughtips #sourdoughtipsandtricks

Fast Slow Sourdough 🥖

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Saturday 31 January 2026 20:02:24 GMT