Yes, you can feed sourdough starter straight from the fridge. If you've stored your sourdough starter in the fridge, you will need to discard first and then feed as per normal.
Reviving a sourdough starter that has been stored in the fridge for a longer period of time is a good idea. This can be done by feeding it equal parts flour and water, allowing it to sit at room temperature for 12 hours, and then feeding it again.
Schedule for feeding your sourdough starter: Your starter needs to be fed about 1x per week if refrigerated, and every day if left at room temperature. Generally, about 5-6 hours after feeding my starter is ready. The time may vary based on room temp, dough temp, etc.
When you want to use your sourdough starter in a recipe, feed it and stand at room temperature for 4-8 hours before you intend using it. It should at least double in volume and bubbles will start breaking the surface in this time, which will indicate that it is strong and 'active' enough to use.
First, take it out of the fridge and let it come to room temperature. Then, feed it with equal parts flour and water (by weight) and let it sit at room temperature for a few hours. After that, it should be ready to use in your baking!
Sourdough bread can be time consuming to make, and it can be difficult to fit it all in in just one day. Leaving it to rise in the fridge overnight means you can just pop it into the oven the next morning. This can be handy if you don't want to spend all day in the kitchen, or simply need to go out during the day.
Loaves can overproof quickly on the countertop and 30 minutes at room temperature can make a big difference.
When you need to use your starter, you can use it straight from the fridge or let it come to room temp first if you want. If you use it straight from the fridge, it will just add a few minutes to your dough proofing time.
The best way to store a sourdough starter in the fridge is to place it in a glass or plastic container covered with a lid. The lid should not be air-tight as it needs a little air but we do not want pests getting into the starter.
People often worry if they've killed their starter by leaving it in the refrigerator for a long time without feeding it. When it's refrigerated, the yeast slows down and becomes practically dormant. A yellowish liquid usually forms on top, referred to as "hooch" by sourdough folks.
Overfeeding a sourdough starter will put the culture out of balance. When you don't feed your sourdough starter enough, it will become very acidic because you aren't giving it fresh flour or fresh water and the waste will build up inside the jar.
Starter takes time to eat through the sugars and starches in the flour, and it hasn't yet had enough time to become active. This is why it is recommended to wait between 4 and 12 hours before using the starter in your bread recipe.
You'll want to cover your sourdough starter, but only to stop things from falling into it and to keep it from forming a skin on top and drying out. Otherwise, remember that your starter is alive and needs to breathe a little bit. A lid is fine, so long as it's not completely air-tight.
If your recipe calls for more than 227g (about 1 cup) of starter, feed it without discarding until you've reached the amount you need (plus 113g to keep and feed again).
You'll need to feed it every time prior to making bread dough. This is referred to as “activating” your starter. Then, to keep it alive, you'll need to maintain it with regular ongoing feedings to keep it strong.
A mature sourdough starter can last for several weeks to months if kept in a refrigerator without being fed. If your sourdough starter has been in the fridge for a while and you want to give it a refresh, follow the steps below. Discard all but 25 grams and add 100 grams of filtered water and 100 grams of flour.
METAL: Stirring your starter with a metal spoon or placing it in a metal bowl won't kill your starter. While we don't recommend making or keeping your starter in contact with reactive metals like copper or aluminum, stainless steel is harmless.
It is better to keep your sourdough starter out of direct sunlight. While the warmth of a sunny window sill will certainly enhance the growth of the wild yeast and bacteria, the direct sunlight can do more harm than good.
You should feed the starter equal or greater than its weight after discarding a portion. You should wait at least 2-4 hours or until the starter is at its peak before you use it in your baking.
The rule of any kitchen is “When in doubt, throw it out,” but I wouldn't panic and toss your starter if you only missed 1-3 days of feeding. If it's more than 3 days AND you have a warm kitchen, you'll have to make the call based on how well you know your starter.
If you don't feed it often enough, the sourdough starter starts to smell like alcohol. You may also find that the starter loses its vibrancy and doesn't get too bubbly and active after a feeding. Don't worry, you can always get the starter to recover.
Before placing your sourdough starter into the fridge, you need to feed it. I recommend feeding your starter with a 1:2:2 ratio before you place it into the fridge.
A starter stored in the fridge can be fed once a week. If you plan to use it often, you can store it for up to two months without feeding. When you want to use the starter again, remove it from the fridge for a few hours, then feed it every 12 hours for 36 hours before you make bread with it. Need a really long break?
The temperature of the water will affect the activity of a sourdough starter. The ideal temperature for a sourdough starter is between 24 - 28C (75 - 82F). Particularly if you are working in a cold climate, feeding your sourdough starter with warm water will help to boost the activity of the bacteria and yeast.