Starter FAQ

Got sourdough starter woes or questions about the art of fermentation? We’re here to help, whether you're a newbie baker or a seasoned dough whisperer. Let’s dive into some common questions we get from fellow sourdough adventurers!

 

 

What’s a sourdough starter, and why is it alive?!

A sourdough starter is like your kitchen pet, made of just flour and water but filled with wild yeast and good bacteria. It bubbles, grows, and ferments your dough, giving it that classic sourdough flavor. Yep, it's alive and needs love (aka feeding)!



What’s feeding my starter, and how often do I do it?

Feeding your starter is like giving it breakfast. Remove half (don’t worry, you can use that discard for pancakes!), and add fresh flour and water. Feed it daily if kept at room temp or once a week if it’s chillin’ in the fridge.



What’s the best flour to use?

Starters aren't picky, but they do have preferences! All-purpose flour is a solid choice. Whole wheat and rye flour can make your starter really happy too, but don’t overcomplicate it—your starter’s pretty adaptable. Just a few feedings of new flour type and you're good.



My dough isn’t rising! What went wrong?

No need to throw in the towel. It could be a few things: maybe your starter wasn’t active enough, the room’s too cold, or you didn’t let it rest long enough. Patience is key—sometimes it just needs more time, (or just ask our Mavens).

 

Why does my starter smell like vinegar?

That’s totally normal! If it smells like vinegar or even nail polish remover, your starter's hungry. Give it a good feeding, and it’ll bounce back.


Can I still use my starter if I forgot to feed it for a few days?

Yes! Starters are resilient. If it’s been neglected for a few days, discard most of it, feed it well, and give it some time to revive.


Help! There’s liquid on top of my starter. Is it ruined?

Nope, that’s called "hooch." It just means your starter is extra hungry. Stir it back in or pour it off, then feed your starter.



How do I know when my starter is ready to bake with?

When it’s doubling in size a few hours after feeding and looks super bubbly, it’s ready to go! The ultimate test? Drop a spoonful in water—if it floats, you’re good to bake.



Do I have to bake every day?

Definitely not! Sourdough is patient. Keep your starter in the fridge, and you can bake when you’re ready. Just feed it up a day before you plan to bake.

Got more questions or feeling stuck? Reach out to us by using the chat button --> we're always ready to help you rise to the occasion (pun intended!).