Sourdough Starter Q + A

What is sourdough starter?

It’s a symbiotic culture of bacteria and yeast that give our sourdough bread its taste, texture & rise!

Why isn’t my starter getting bubbly?

Watery sourdough starter never gets bubbly for me and when people online share recipes they may be using a bread flour. I use all-purpose flour and feel that I need to use a bit more AP flour to have a less-watery starter when following a recipe.

If you’re using water with chlorine in it, you may be killing microbes. I would assume the same case with bleached flour. So go with less harsh ingredients like filtered water and organic, unbleached flour.

How long can I leave my sourdough starter out?

Use your own discretion, but it took about 5 days to get to my Aunt & hers (& an identical one I had fed to watch) were okay!

If you've left your starter out on the counter for some time, check for mold or colors. When my sourdough starter isn’t fed consistently it starts to smell sour more than Earthy means it may be getting acidic.

Discard all of it (toss it out or use it up) and feed only a small culture. Then use for pancakes or pizza dough, feed again & then use it for bread. I do this to help the yeast colonies replenish.

Is an acidic sourdough starter bad?

I prefer a less acidic starter for a better quality bread.

How often should I feed my starter?

Used starters are healthy starters. So you use sourdough starter & feed it as often as you use it.

Download this guide if you need some help with your starter.

https://www.blackcanyonculture.com/howtohaveahealthysourdoughstarter

With grace and coffee,

Waynna