Understanding Your Sourdough Starter

Your sourdough starter is a living ecosystem of wild yeasts and bacteria that will be your lifelong baking companion. Understanding how to care for it is crucial to sourdough success.

What Makes a Healthy Starter?

• A healthy starter should:
• Double in size within 4-8 hours of feeding
• Smell pleasantly sour and yeasty
• Show consistent bubble activity
• Pass the float test when active

Feeding Schedule and Ratios

• Daily Feeding (Room Temperature)

• Discard half of starter
• Add equal weights flour and water
• Common ratio: 1:1:1 (starter:flour:water)

• Weekly Feeding (Refrigerated)

• Feed before refrigerating
• Can go 7-14 days between feeds
• Bring to room temperature before using

Flour Types and Their Effects

Different flours create different starter characteristics:

• Whole Wheat

• Ferments quickly
• Rich in nutrients and wild yeasts
• Creates tangier flavor

• Rye

• Most active fermentation
• Strong, earthy flavor
• Excellent for starting new cultures

• White Bread Flour

• Consistent performance
• Milder flavor
• Good for maintenance feeding

Storage Solutions

Proper storage keeps your starter healthy:

• Glass Jars

• Easy to see starter activity
• Won't absorb odors
• Mason jars are perfect

• Plastic Containers

• Lightweight and unbreakable
• Ensure food-grade plastic
• May absorb odors over time

Troubleshooting Common Issues

• Starter Not Rising

• Check water temperature (too hot kills yeast)
• Ensure flour isn't bleached
• Increase feeding frequency
• Try different flour type

• Mold Growth

• Fuzzy growth on surface
• Usually green, black, or pink
• Discard and start over
• Prevent by regular feeding

• Separation (Hooch)

• Dark liquid on surface
• Sign starter is hungry
• Stir in or pour off
• Feed more frequently

• Sluggish Activity

• Cold temperatures slow fermentation
• Try warmer location
• More frequent feeding
• Add small amount whole wheat flour

Signs Your Starter is Ready to Bake

• Doubles in size consistently
• Passes float test
• Peak activity after feeding
• Pleasant aroma
• 7+ days old

Understanding your starter's rhythm and needs will lead to better bread and years of successful baking!