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Over Ripe Sourdough Starter

The general consensus for optimum starter’s ripeness is the window between it reaching its peak and when it collapses. Active, but not ripe, sourdough starter.


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Rest uncovered for 2 to 2 ½ hours then cover and keep in a warm place (70.

Over ripe sourdough starter. Underneath you’ll find the liquid starter. Rest uncovered for 2 to 2 ½ hours then cover and keep in a warm place (70. Weigh out 113 grams starter, and discard any remaining starter.

This is a perfect use of your sourdough starter discard! A ripe sourdough starter is connected to the effectiveness and exercise of a starter. If you watch it for a minute, you can see the bubbles forming and coming to the surface in slow motion.

The sourdough starter that is longer can go without being properly monitored. This is a perfect use of your sourdough starter discard! It's beginning to expand, and has many more bubbles.

The ripe sourdough starter is made up of a balanced population of wild yeast and acid producing bacteria which has the ability to leaven bread and impart organic acids into the dough. The rise will depend on the starter’s wetness or stiffness, and of course, the amount of ‘food’ (flour) that it’s fed. If so scrape the top layer of crust off and discard.

The same starter at 1 p.m., 5 hours after feeding. Two happier looking sourdough starters ready to go. Regardless, discard 200g (about 1 cup) so that you are left with 100g in the container *.

The ripe sourdough starter is made up of a balanced population of wild yeast and acid producing bacteria which has the ability to leaven bread and impart organic acids into the dough. Add 100g water, stir to break up the starter, then and 100g flour (whole wheat/rye. Mix the starter, flour, and water, cover, and let the mixture rest at room temperature for approximately 12 hours before repeating.

Yeast spread through easily and gets really slow till they have something to feed on. Other’s may find that their sourdough has developed a hard crust on the top. A ripe sourdough starter will rise up to triple its original size.

What is a ripe sourdough starter? A starter which has been fed and watered and allowed to ferment fully).


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