Feeding and Maintaining Nonna Bella: Keeping Your Starter Healthy
Nonna Bella has been thriving for 200 years, and with a little care, she’ll continue to bring joy to your baking for years to come. Here’s how to feed and maintain your Tuscan sourdough starter to keep her healthy and active.
What You’ll Need:
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Active Nonna Bella starter
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All-purpose or bread flour
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Lukewarm water
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A clean glass jar
Steps:
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Feed Weekly (or Daily if Baking Often): If you bake regularly, keep Nonna Bella at room temperature and feed her daily. If not, store her in the fridge and feed her weekly. To feed, discard all but 1/4 cup of starter, then add 1/2 cup flour and 1/4 cup lukewarm water. Stir until smooth.
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Watch for Activity: After feeding, Nonna Bella should double in size within 4–6 hours at room temperature (70–80°F). If she’s sluggish, move her to a warmer spot or feed her twice a day until she’s active again.
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Store Properly: If refrigerating, feed Nonna Bella, let her sit at room temperature for 1–2 hours, then store in the fridge with a loose lid. Before baking, take her out, feed her, and let her become active (usually 1–2 feedings).
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Signs of a Healthy Starter: Look for bubbles, a tangy aroma, and a creamy consistency. If you see mold or a bad odor (like acetone), discard and start fresh with a backup of dehydrated Nonna Bella (included with your order).
Tip: Need more help? Check out our FAQs or connect with our baking community (www.pages/nonna-bellas-baking-community) for advice.