Sourdough is having a moment—many people are hunkering down at home and embarking on new projects, including baking homemade bread. Using store-bought yeast is one option if you can find it, but making a sourdough starter is more exciting. It utilizes the wild yeasts in its environment (i.e., your kitchen) and ferments like magic (though it’s really just science—and can be a fun thing to try with your kids while they’re out of school). Your starter becomes a living thing with a totally unique identity, almost like a pet, or at least a houseplant; you care for it and, in a sense, it cares for you. These sourdough starter tips will help you get the hang of it.
Creating a sourdough starter is not a complicated process—you just mix flour and water together and wait—but then what? It’s time to start the feeding and maintenance process. There are a few tips and tricks to help you maintain a long and healthy relationship with your starter.
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Think making a sourdough starter from scratch is too hard to do? Think again! Grab my beginner recipe on the blog right now… all you need is flour, water, and a little bit of time. You can even start tonight
{recipe on theclevercarrot.com, or linked in profile!} #sourdough #sourdoughstarter
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Feeding Sourdough Starter
There are many schools of thought regarding how and what to feed your starter. The truth is that there’s no “wrong” answer, and it’s purely a matter of preference. Starter is fed with a ratio of the original ferment to water and flour.
I maintain what’s considered a thick starter. It’s a forgiving and sturdy ferment (her name is Rose) that has a medium-to-strong sourness. The ratio for mine is 1:2:3, which translates to one part starter, two parts water, and three parts flour, by volume. I use room temperature starter, just slightly warm filtered (tap) water and unbleached, all-purpose flour.
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My three starters! Part of an upcoming writing project, I’m pleased to introduce these girls: (L to R) Maude, Betty, and Rose. Maude and Betty are just a few weeks old, and Rose is the elder lady, at more than three years of age. All were fed at the same time this morning, and were all at the line of the rubber band about six hours ago. As you can see, Rose is the most active but I’m excited to bake with all of these lovelies this weekend and compare the results. #breadnerding #sourdough #starters #sourdoughstarter #wildyeast #eatlikeamother #chicagobreadclub #chicagobaker #procrastibaking
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For a typical feeding, I mix 100 grams of starter, 200 grams of water, and 300 grams of flour. I let the ferment sit at room temperature for 4-6 hours (or until tripled in volume) before I put it to work. If I’m not going to bake until the next day or after that, I let her sit out for 3-4 hours and then refrigerate. When I’m ready to rock, I bring her out and let her come to room temperature again (about an hour) before baking.
Another popular ratio is 1:1:1, which means if you start with 100 grams of starter, you add 100 grams of water and 100 grams of flour. This creates a ferment that’s thinner (more like pancake batter), but it’s also quite versatile and easy to convert to other types of flour if you want.
If your starter is healthy, you should notice that it is bubbly and fragrant and should double/triple in volume after a few hours.
Can You Feed Sourdough Starter With Other Types Of Flour?
As I mentioned, I use unbleached all-purpose flour, but you can use whatever you prefer. Whole-wheat, barley, einkorn, spelt, rye, even rice flour all work well and create distinct flavor profiles that will transfer into your bread or other baked goods.
Avoid buckwheat because it’s actually not a grain, but rather a seed that’s related to rhubarb. There are methods to making a gluten-free buckwheat starter that involve a more complicated fermentation process, but adding it raw won’t work for your starter.
Having trouble finding flour in stores (in-person and online) right now? It might be worth reaching out to a local bakery.
A Special Note About Rye
Rye flour is a (not so) secret weapon for sourdough bakers! If your starter is taking a long time to double, it may be lacking some of the microbial strength it needs to do its job in your baking. I regularly substitute about 10 percent of my AP flour when feeding for rye flour. I think it supercharges my starter and adds a slightly sweet and nutty flavor.
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Oh and here’s the crumb shot of aforementioned herbed sourdough. Such a plump little loaf, which is how I felt about myself today after yesterday’s feast!
. . . #eatlikeamother #sourdough #igbreadclub #breadsofinstagram #herbsdeprovence #francophile #baker #homemade #wildyeast
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What Happens If You Forget To Feed Your Starter?
The general rule is not to let your starter go longer than two weeks without being fed, but we all know that it happens.
If you come across a starter that you’ve ignored for a bit too long, you may not be out of luck. Check the starter carefully: If there is any mold or fuzz growing on it, throw it out. If it’s been sitting unfed for a while, you probably will see some grayish liquid on the top. This is called the ‘hooch,’ a naturally occurring alcohol that’s part of the sourdough fermentation process. Pour it off and discard that liquid. Feed the desired quantity of the remaining starter, and feed it more often than usual over the next few days (every 6-12 hours) to revive your old friend. Keep in mind that the volume will triple each time, so you don’t have to start with a very large quantity of ferment.
For example, if you use a 1:1:1 ratio for your feeding, and you feed 20 grams of starter you’ll have 60 grams after the first feeding; 180 after the second; and 360 after the third, and so forth. So don’t despair if you are starting with a small quantity. With a few feeds, your starter will be back in action: bubbly, happy, and ready for your next baking adventure.
How To Use Sourdough Starter
There are near infinite variations on sourdough bread, but your sourdough starter is also good for lots of other baking projects! Here are just a handful to get you started:
Extra Tangy Sourdough Loaf
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Do you crave that distinctive sourdough taste? Then this recipe is for you! Find out how to make our extra-tangy sourdough loaf at the link in our profile.
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This classic loaf has a mellow tang, for those who want to taste a little sour in their sourdough bread. Get the Extra Tangy Sourdough Loaf recipe.
Sourdough Pancakes
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I’ll confess….I’m a pancake-a-colic. I never met a pancake I didn’t like. But sourdough pancakes? It’s a whole new ballgame. I’m 100% in love. Find sourdough starter and the recipe for these pancakes on tastesoflizzyt.com #pancakes #sourdough #sourdoughpancakes #breakfasttime #pancakesforbreakfast #brinner # @thefeedfeed #feedfeed @foodblogfeed #foodblogfeed #BuzzFeedFood #FoodGawker #Yum #thebakefeed #foodforlife #InstaFood #buzzfeast #foodiegram #forkfeed #forkyeah #eater #Foodiefriends #InstaYum #BHGfood #f52grams #cheatdayeats #eeeeeats #thebakefeed #foodblogeats #tastingtable
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Sourdough starter makes these pancakes fluffy and light—they’ll be a family favorite! Get the Sourdough Pancakes recipe.
Sourdough Skillet Pizza
Photo Credit: Chowhound
This thick and crunchy pizza crust calls for using sourdough starter in a pre-ferment, which adds volume and a distinctive flavor to this easy, delicious pizza baked in a skillet. Get the Sourdough Skillet Pizza recipe.
Pumpkin Sourdough Focaccia
Photo Credit: Heather Reid
Rich and fragrant pumpkin sourdough focaccia is the perfect comfort food to accompany all your soups and stews. Get the Pumpkin Sourdough Focaccia recipe.
Sourdough Biscuits
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Honey, I'm home! Use your extra sourdough discard it to make these buttery, ultra-flaky Sourdough Biscuits. You know what I say, hooray for no food waste! Get the recipe on the blog now: https://loveoo.li/SourdoughBiscuits (clickable link in profile!) . . . . . . #loveandoliveoil #castiron #skilletrecipes #sourdoughdiscard #biscuits #abmfoodie #foodphotography #beautifulcuisines #foodandwine #instagood #instafood #foodstagram #feedfeed @thefeedfeed #buzzfeast #f52grams #bhgfood #huffposttaste #thekitchn #lovefood #tastingtable #thebakefeed
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Put that sourdough discard to decadent use in these flaky, yeasty biscuits which are baked in a traditional cast iron skillet. Get the Sourdough Biscuits recipe.
Sourdough Soft Pretzels
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Sourdough Soft Pretzels have a wonderful flavor and chewy bite. Just when you thought homemade soft pretzels couldn’t get any better, they do! Link to blog in bio. #recipes #bakefromscratch #scratchbaking #bakingsense #bakedgoods #breadbaking #breadtalk #breads #breadlove #breadbaker #homebakedbread #sourdoughbread #sourdoughbaking #bakers #pretzels
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These chewy pretzels take a little time (mostly hands off) but they are worth the effort! Get the Sourdough Soft Pretzels recipe.
Sourdough Carrot Cake
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SOURDOUGH CARROT CAKE
So…this is what happens when you add leftover starter + fragrant chai spice to @inagarten’s amazing carrot cake (with mascarpone frosting-yum!). Insanely. Good. Grab the recipe now on theclevercarrot.com! #carrotcake #sourdoughbaking
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This luscious, modern approach to carrot cake utilizes discarded starter and chai spice—it’s even better when baked in advance, so it’s perfect for a celebration. Get the Sourdough Carrot Cake recipe.
See Chowhounds’ community tips for additional guidance on your sourdough journey, and stay tuned for more.
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