4.3 Making the starter

4.3.1 Getting it Started

4.3.2 Maintaining and Recharging

Reinhart recommends recharging the mother starter at least once a week. I find that not to be necessary (at least with my starter) - doing so every 3-4 weeks has proven to be adequate. However, my qualitative observation is that the longer I’ve left it in the refrigerator, the longer the recharge fermentation takes. Only once or twice has following the recipe below failed; in that case I go back to step xxx in the process I used to make the starter in the first place and go from there. The normal recharge procedure is as follows:

2 3/4 cups bread flour (add some whole wheat if you like)
1 cup warm water
3/4 cup mother starter

  1. Mix all of the ingredients together using a non-metalic spoon/spatula or your fingers.
  2. Transfer to a clean ceramic bowl and cover with food service wrap
  3. Place in a warm place overnight, or until the starter has nearly doubled in bulk and is very bubbly.
  4. Transfer to a sealed food storage container and store in the refrigerator. I do recommend labeling the container with the date it was made.