How to Refresh and Keep your Sourdough Starter
If you have been to our Natural yeast Classes or if you have bought some of our Natural Yeast on our website, you will need to refresh it before baking, or every couple of weeks in order to keep it healthy and active.
The process of feeding the yeast is called “refreshing”; weigh the starter and then add 50% of its weigh in water and 100% of its weight in flour.
The example below uses 100 g of Natural yeast, 50g of water and 100g of flour.
Small Print:
• Quantities can be adjusted according to the weight of the starter you are setting out to refresh.
• Use the quantity needed in your recipe and store the rest of your yeast in the fridge in a glass container.
• You will have to refresh the yeast every time before baking and about every two weeks to keep it alive.
• You need to make sure that you have enough refreshed yeast to be able to follow your recipe and to have some left to keep for future use.
• If you only have a small quantity left, refresh it twice in a row in order to increase the quantity.
• If you have too much yeast in your refrigerator, simply refresh half of the quantity needed in your recipe, and leave the rest in the fridge; for example if your recipe requires 200g of Natural Yeast , refresh 100 g of your yeast the night before and by adding 100 g of flour and 50g of water this will produce 200g by the following day.
The process of feeding the yeast is called “refreshing”; weigh the starter and then add 50% of its weigh in water and 100% of its weight in flour.
The example below uses 100 g of Natural yeast, 50g of water and 100g of flour.
Small Print:
• Quantities can be adjusted according to the weight of the starter you are setting out to refresh.
• Use the quantity needed in your recipe and store the rest of your yeast in the fridge in a glass container.
• You will have to refresh the yeast every time before baking and about every two weeks to keep it alive.
• You need to make sure that you have enough refreshed yeast to be able to follow your recipe and to have some left to keep for future use.
• If you only have a small quantity left, refresh it twice in a row in order to increase the quantity.
• If you have too much yeast in your refrigerator, simply refresh half of the quantity needed in your recipe, and leave the rest in the fridge; for example if your recipe requires 200g of Natural Yeast , refresh 100 g of your yeast the night before and by adding 100 g of flour and 50g of water this will produce 200g by the following day.
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