When you feed 100g of starter with 100g of water and 100g of flour, you are creating a lively levain ready for baking. This guide covers everything from mixing the dough to shaping and baking it into beautiful sourdough bread. You will learn the exact steps, timing, and tips to get great results every time.
Key Takeaways
- Feeding ratio matters: A 1:1:1 ratio of starter, water, and flour creates a balanced and active levain for baking.
- Timing is everything: Watch for the dough to double in size during bulk fermentation before shaping.
- Use the right baking vessel: A Dutch oven or baking stone helps achieve a crispy crust and great oven spring.
- Scoring the dough is essential: It controls how the bread expands during baking.
- Clean up as you go: Keeping your workspace tidy makes the whole process smoother and more enjoyable.
📑 Table of Contents
Understanding Your 100g Starter Feeding Ratio
When you mix 100g of starter with 100g of water and 100g of flour, you are following a 1:1:1 feeding ratio. This is one of the most popular ways to keep a sourdough culture active and ready for baking. The ratio is simple, easy to remember, and works well for most home bakers.
But what does this ratio actually do? When you combine these three ingredients, you are giving the wild yeast and bacteria in your starter a fresh food source. The flour provides carbohydrates, and the water activates the fermentation process. Within a few hours, your starter becomes bubbly, risey, and full of gas.
A healthy starter should double in size within 4 to 8 hours after feeding. The exact timing depends on your room temperature and the type of flour you use. Warmer kitchens speed things up, while cooler kitchens slow them down. This is why many bakers watch the dough rather than the clock.
Why the 100g Amount Works So Well
Using 100g of each ingredient makes the math easy. You can scale up or down without needing a calculator. If you want a larger batch, simply double everything to 200g of each. If you want a smaller batch, halve it to 50g of each.
This consistency also helps you build a reliable schedule. When you know exactly how much levain you have, you can plan your baking day with confidence. You will know when to mix, when to shape, and when to slide the loaf into the oven.
What Happens After You Feed Your Starter
Once you combine 100g of starter with 100g of water and 100g of flour, the real magic begins. The wild yeast cells start eating the sugars in the flour. As they eat, they produce carbon dioxide gas and alcohol. This is what makes your starter rise.
During the first hour, you may not see much happening. The starter is just waking up. After two to three hours, you should notice small bubbles forming. By four to six hours, the mixture should be noticeably puffy and domed on top.
Here is what to look for to know your starter is ready:
- The surface has a smooth, domed shape.
- You see small to medium bubbles across the top.
- The mixture has increased in size by at least 50 percent.
- It smells mildly tangy and pleasant.
- When you drop a spoonful in water, it floats.
If your starter passes these tests, it is time to move on to mixing the dough. This is called building the levain, and it is the foundation of your entire loaf.
How to Mix the Dough After Feeding
Now that your levain is active, it is time to build the final dough. You will need additional flour, water, salt, and your fed starter. A typical recipe might call for 500g of flour, 350g of water, 10g of salt, and 100g of your fed levain.
Start by combining the water and levain in a large bowl. Stir until the starter is fully dissolved. Then add the flour and mix until no dry bits remain. Let the dough rest for about 30 minutes. This is called autolyse, and it allows the flour to fully hydrate before you add salt.
After the rest, add the salt and begin mixing. You can use the pinch and fold method or stretch and folds. Both techniques work well. The goal is to develop gluten without overworking the dough.
Autolyse: The Secret Step Many Bakers Skip
Autolyse is the rest period before you add salt. During this time, the flour absorbs water and the gluten network begins to form naturally. This makes the dough easier to work with and produces a better texture in the final loaf.
To do autolyse, simply mix the flour and water (minus the salt and starter) and let it sit. Cover the bowl with a damp towel or plastic wrap. Wait for 30 to 60 minutes, then add the levain and salt. The dough will feel softer and more elastic right away.
Fermentation and Proofing Your Dough
Bulk fermentation is the most important phase of sourdough baking. This is where the dough rises and develops flavor. During this stage, the yeast continues to produce gas, and the gluten relaxes and strengthens at the same time.
A typical bulk fermentation lasts between 3 and 5 hours at room temperature. You will need to perform a series of stretch and folds during this time. These folds build strength in the dough and help it hold its shape as it rises.
Here is a simple schedule for stretch and folds:
- Perform the first set of folds 30 minutes after mixing.
- Do the second set one hour after the first.
- Do the third set one hour after the second.
- Do the fourth set one hour after the third.
Each set involves reaching down, stretching the dough up, and folding it over itself. You only need to do this four times, spaced one hour apart. After the last set, let the dough rest undisturbed until it has grown by about 50 to 75 percent.
How to Tell When Bulk Fermentation Is Done
Do not rely on the clock alone. Instead, watch the dough and look for these signs:
- The dough has increased in volume by at least half.
- The surface looks smooth and slightly domed.
- When you gently shake the bowl, the dough jiggles like jelly.
- The edges of the dough pull away slightly from the sides of the bowl.
- The dough feels light and airy when you lift a corner of the towel.
If you bake with a gas oven, you may want to preheat it during the last hour of bulk fermentation. This gives the oven time to reach the right temperature while your dough finishes rising.
Shaping and Baking Your Sourdough Bread
Once bulk fermentation is complete, it is time to shape the loaf. Gently turn the dough out onto a lightly floured surface. Use a bench scraper to help you fold the edges into the center. This creates surface tension, which helps the loaf hold its shape during proofing and baking.
After shaping, place the dough into a banneton or a proofing basket. Cover it and let it undergo final proofing. This can take one to two hours at room temperature, or you can refrigerate the dough overnight for a slower, more flavorful rise.
When you are ready to bake, preheat your oven to 475°F (245°C) with a Dutch oven inside. The Dutch oven traps steam and creates the perfect environment for a crispy crust and excellent oven spring.
Turn the dough onto parchment paper, score the top with a sharp blade, and carefully lower it into the hot Dutch oven. Cover with the lid and bake for 20 minutes. Then remove the lid and bake for another 20 to 25 minutes until the crust is deep golden brown.
Cleaning Up After Baking
Baking sourdough can be a messy process. Flour gets everywhere, and dough can stick to surfaces. Take a few minutes to clean your workspace while the bread cools. Cleaning between the oven and counter is especially important since flour and dough bits tend to collect in those tight spaces.
If you used a baking stone or steel, let it cool completely before cleaning. Wipe off any residue with a damp cloth. Cleaning the top of the oven above the grill element is also a good idea after a baking session, as splashes can build up over time and affect your oven’s performance.
Common Mistakes and How to Avoid Them
Even experienced bakers make mistakes. Here are the most common ones and how to fix them.
- Overfeeding the starter: Too much water dilutes the yeast activity. Stick to the 1:1:1 ratio and adjust only when you are ready to bake.
- Skipping the autolyse: This rest period makes a big difference in dough texture. Do not rush past it.
- Underproofing the dough: If you shape and bake too early, the loaf will be dense and heavy. Wait for the right signs of readiness.
- Baking at too low a temperature: Sourdough needs high heat to develop a good crust and achieve oven spring. Use a thermometer to verify your oven temperature.
- Forgetting to score: Scoring controls where the bread expands. Without it, the loaf can burst unpredictably and look uneven.
- Not using a baking vessel: A Dutch oven or cloche traps steam and produces a much better crust than an open baking sheet.
Each mistake is a learning opportunity. The more you bake, the better you will get at reading your dough and adjusting your process. Keep notes on each bake, and you will build a personal recipe that works perfectly for your kitchen.
Final Thoughts on Baking With Fed Starter
Feeding 100g of starter with 100g of water and 100g of flour is the first step toward a beautiful loaf of sourdough bread. From there, it is all about timing, patience, and attention to detail. The process may seem intimidating at first, but each step is simple and rewarding.
Remember that sourdough baking is as much art as it is science. Your kitchen, your flour, and your starter are all unique. The ratios and timelines in this guide give you a solid foundation, but feel free to experiment and adjust to suit your taste.
Start with this 1:1:1 feeding method, follow the steps, and enjoy the process. Before long, you will be baking loaves that rival your favorite bakery. The satisfaction of pulling a warm, crusty loaf out of your own oven is truly unbeatable.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour for the feed?
Yes, you can use all-purpose flour to feed your starter. However, bread flour has a higher protein content, which produces a stronger gluten network and a more active fermentation. If you only have all-purpose flour, your starter will still work just fine. You may notice a slightly less vigorous rise, but the bread will still turn out delicious.
How long should I wait after feeding before I mix the dough?
Wait until your starter has doubled in size and passes the float test. This usually takes 4 to 8 hours depending on your kitchen temperature. The starter should be bubbly, puffy, and have a pleasant tangy smell. If it has not risen enough, your dough will not get the right lift during baking.
Can I refrigerate the starter after feeding?
Yes, you can refrigerate the starter after feeding, but it is best to let it sit at room temperature for at least 1 to 2 hours first. This gives the yeast a chance to become active. Once refrigerated, the fermentation slows down significantly, and you can use the starter within 7 to 14 days. Before using, take it out and feed it again a few times to bring it back to full strength.
What if my dough is too sticky after mixing?
A slightly sticky dough is normal for sourdough. If it feels overly sticky, resist the urge to add too much extra flour. Instead, use wet hands or a wet bench scraper to handle the dough. You can also let it rest for 15 minutes during mixing. The gluten will develop and the dough will become easier to work with as it rests.
Do I need a Dutch oven to bake sourdough bread?
A Dutch oven is highly recommended for beginners because it traps steam and creates excellent oven spring. However, you can also use a baking stone or a baking sheet with a pan of water placed below to create steam. The key is to keep moisture in the oven during the first 20 minutes of baking. This helps the crust stay soft while the bread expands.
How do I know when the bread is fully baked?
The bread is done when the crust is deep golden brown and the internal temperature reaches 205 to 210°F (96 to 99°C). You can also tap the bottom of the loaf with your knuckle. If it sounds hollow, the bread is fully baked. Let it cool completely on a wire rack before slicing, as the inside is still cooking as it cools.
