Understanding Sourdough Ratios
Sourdough baking is a journey into the world of wild yeasts and bacteria, where a “starter” acts as the heart and soul of your loaf. This starter, a bubbly concoction of flour and water, houses a thriving symbiotic culture that provides the leavening power and characteristic tang of sourdough bread.
The key to a successful sourdough bake lies in understanding and mastering sourdough feeding ratios. These ratios, the proportions of starter, flour, and water used when feeding your starter, are crucial for maintaining its health and activity. Get the ratios wrong, and your starter could struggle to rise, leading to flat, dense bread.
This guide will explore the science behind sourdough ratios, offering practical tips and insights for bakers of all skill levels. Whether you’re a seasoned sourdough pro or just starting out, we’ll help you unlock the secrets to a vibrant, well-fed starter and, ultimately, a delicious loaf of sourdough bread.
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