How does the Peak-to-Peak Method strengthen a weak sourdough starter? (2024)

FAQs

How does the Peak-to-Peak Method strengthen a weak sourdough starter? ›

By simply catching your starter near its peak and refeeding at that time, you can significantly strengthen a weak starter. If you discard and feed at peak, you are carrying over the largest concentration of yeast cells possible in your carryover starter for the next feeding.

The Peak-to-Peak feeding method is a technique for reducing the acidity of a weak, acidic sourdough starter. It is accomplished by discarding and refeeding your sourdough starter as soon as the starter peaks, with three to five short-interval feedings.

Begin by discarding all but 1/2 cup of the old starter. Then, feed the remaining starter with fresh flour and water. The feeding ratio should ideally be 1:1:1 (starter:flour:water). Leave the mixture at room temperature until it becomes bubbly and active, which usually takes about a day.

You can develop dough strength by kneading the dough or trough stretch and fold during bulk fermentation. Laminating the dough is another method. You can also use flour with higher protein content.

Bring Starter to Room Temperature: If your starter is refrigerated, remove it from the refrigerator a few hours or the night before to come to room temperature. If your starter is at room temperature, you'll want to feed it daily or at least every other day to keep it bubbly and happy.

Most commonly, the issue here has to do with temperature (which is very important). If your sourdough starter is kept at a low temp, even 70°F (21°C), it will slow fermentation activity and appear to be sluggish, taking longer to rise and progress through the typical signs of fermentation. The solution: keep it warm.

Changing the feeding interval, or frequency, is the single most important tool in strengthening a starter. By simply catching your starter near its peak and refeeding at that time, you can significantly strengthen a weak starter.

Method 1: High Feeding Ratio

Sometimes you can remediate a weak, acidic starter with a single high feeding ratio. The most common “high feeding ratios” are 1:5:5 and 1:10:10. These ratios help knock down the acidity of your starter with one large feeding.

A sourdough starter tends to get runny when it's hungry. Simply feed it more often. If you feed your starter once a day, up it to twice a day, once in the morning and once again at night. You can always use the extra starter to make a yummy treat like Sourdough discard brownies, or whip up some pancakes.

Why is my sourdough not strengthening? ›

If your dough does not develop a sufficient gluten network, it will be wet, sticky and have no structure. The chains of gluten give your dough strength and structure. Without these it will be sloppy and hard to handle. Gluten development is strengthened by adding salt to your dough, so don't forget to do this!

For most bakers, the answer is a clear no. Maurizio Leo, author of the award-winning bread cookbook The Perfect Loaf, still uses the first starter he ever made; it's now 12 years old. And while he's sentimental about that starter, he says its age doesn't really impact his bread.

The truth is, the activity of your sourdough starter can vary from week to week, depending on the humidity, temperature, how often and how much you feed your starter. During the winter months, when the temperature is cooler, the sourdough slows down and does not feed as ravenously.

Sign #1. After feeding your starter, it should double or triple in size with bubbles visible on the surface and sides of the jar.

Typical feeding ratios are 1:2:2 or 1:3:3 (old sourdough: fresh flour: water). However, even extreme ratios like 1:50:50 would still work. In that case, the freshly fed sourdough would just require more or much more time to grow and reach its peak, as judged by the maximum volume increase in the jar (at least doubled).

Yes, you can overfeed your sourdough starter. Audrey explains: “Every time you add more flour and water, you are depleting the existing population of natural bacteria and yeast.” If you keep adding more and more, eventually you'll dilute the starter so much that you'll just have flour and water.

Things that Will Kill A Sourdough Starter

Starvation - if you don't feed your starter for a long period of time it will develop harmful bacteria and mold.