Potato Base Sourdough Starter Care and Feeding

March 23, 2011 at 12:33 pm 1 comment

It has occured to me that I have never shown the actual base that is use to make my sourdough bread. I’ve been making this bread for 30 years now. I have sold some over the years as well. One thing I have found is that it goes in cycles much like the seasons. Sometimes you can depend on it and others, it lets you down. Every once in a great while, usually in the winter, the base gets very sluggish and undependable. It becomes difficult to get a good sized loaf, let alone 3, out of a batch. When this happens, I have found the solution to be frequent feedings. Sometimes it can take almost a month to build back up. When you go to use your sourdough base to make bread it should be bubbly. If it’s quiet, more than likely it will be slow to rise and your loaves won’t be very big.

Today I took a couple of photos to share so that you can see what the base looks like when it comes out of the fridge, after it’s been stirred and finally, right after it’s been fed. If you are new to this process or just plain curious, please feel free to email or sign up on my blog. I am very happy to answer your questions and help you out if I can. Anyway, today it’s all about the base, what it looks like and basic feeding and care of your sourdough base.

sourdough starter just out of the fridge

Sourdough Starter from the fridge before feeding


sourdough starter in the new bowl

It's always a good idea to change bowls and refresh the starter.


Potato base sourdough starter should be kept in a glass container with  a cover. I use a stoneware dutch oven. The basic rule of thumb is to only use  glass and wood. Use a wooden spoon to stir it and feed using glass containers and keep it in glass as well. It runs on a 10 day cycle. You need to feed it at least once every ten days. It needs to be kept in the refrigerator in between feedings.

everything to mix to feed the sourdough base

These are the feeding ingredients all ready to be mixed.


To feed the potato base sourdough starter you need:

1 cup water

potato water or 3 Tbls. potato flakes (made from real potatoes) Hungry Jack

3/4 cup sugar

1 cup flour

You mix this together in a glass bowl and then add it to the sourdough starter and mix it in well. Then you leave the base out on the counter with the cover cracked. After 12 hours, you can take 1 1/2 cups out to use to make your bread.

sourdough starter beginning to bubble after being fed

sourdough starter beginning to bubble after being fed

I will be following up with more information regarding the making of the dough and making the bread and baking it. Please don’t hestitate to email me if you have questions. northforkbanb@hughes.net  Please also leave me comments or questions.

This is a wonderful way to make bread. It can be designed to fit whatever schedule you have and you’ll always have great bread on hand. It’s economical too.


Entry filed under: Baker Road Bakery, Baking, Recipes. Tags: .

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1 Comment Add your own

  • 1. syl  |  March 23, 2011 at 5:44 pm

    years ago on the ranch when the kids were growing up, sour dough starter was a must. It makes a wonderful sour dough chocolate cake…great with a glass of cold milk..


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