Sourdough maintenance
On average, sourdough remains active for 3 days after refreshing. So, every 3 days, you’ll need to refresh the leaven by adding 50% of its weight in water and flour. For example, if you have 300g of sourdough left, add 75g of flour and 75g of water. Remember that sourdough is alive and that you need to feed it to keep it going. If you go several days without making bread, or if the ambient temperature is high, close the jar tightly and put it in the fridge. It will keep for a few weeks. Depending on the frequency of your kneading, you can modify the initial quantity of sourdough.