Frequently Asked Questions
Whether you’re completely new to sourdough or have been baking for years, we’re here to make getting started as simple as possible. Below you’ll find answers to some of the most common questions about our sourdough starter.
What is a sourdough starter?
A sourdough starter is a living culture of wild yeast and beneficial bacteria. When properly fed and cared for, it can be used to naturally leaven bread and make sourdough bread, pizza dough, bagels, rolls, pancakes, and much more.
My starter rises and then falls back to its normal level each day. Is this normal?
This is completely normal and a sign that your starter is active. After feeding, the starter will rise as it becomes active and then naturally fall back down as it uses up its food.
If you’re keeping your starter at room temperature, it should be fed daily. At this point, you can move on to the maintenance schedule in the feeding instructions.
If you have any questions or need additional help, please don’t hesitate to contact us. We’re always happy to help!
My starter was rising fine, but it stopped rising. What should I do?
This can sometimes happen if your starter becomes too thin. When you last fed it, was the consistency similar to smooth peanut butter?
If not, we recommend discarding all but 40 grams of starter, then feeding it with 150 grams of water and 150 grams of flour.
Mix thoroughly until the starter is smooth, with no clumps or dry spots. The final consistency should be similar to smooth peanut butter. Consistency is important, so you may need to add a little more flour or water to achieve the right thickness.
Once mixed, give your starter another 24 hours and check for signs of rising and activity. If it doubles you can then resume your maintenance feedings.
If your starter still isn’t rising after following these steps, please contact us. We’re happy to help you troubleshoot it.
What’s the difference between dry and liquid sourdough starter?
Our dry starter is dehydrated for easy shipping and long-term storage. It needs to be reactivated with flour and water before baking.
Our liquid-active starter arrives in its living, hydrated form and should be fed promptly after delivery.
If you’re purchasing starter as a gift or don’t plan to use it right away, our dry starter is generally the better choice.
Is your starter good for beginners?
Absolutely. You don’t need previous sourdough experience. We provide easy-to-follow instructions that walk you through the process of activating, feeding, maintaining, and baking with your starter.
How long does it take to activate the dry starter?
Activation time can vary depending on room temperature, flour, water, and other environmental conditions but typically takes 1-4 days. You should begin seeing signs of activity as the starter wakes up, but don’t worry if yours takes a little longer than expected.
Sourdough is a living culture, and every kitchen is a little different.
How do I know when my starter is ready to bake with?
A healthy starter should show consistent activity after feeding, including bubbles and noticeable expansion. Once your starter is reliably rising after feedings, it’s generally ready to begin baking with. You can generally start using your starter for baking after the third successful feeding. Successful meaning it at least doubles after each feeding.
What kind of flour should I use?
A good-quality unbleached and unenriched flour works well for maintaining a sourdough starter. Bread flour and unbleached all-purpose flour are both popular choices.
What kind of water should I use?
Do not use distilled, reverse osmosis, ozonated or alkaline water. Tap water can also be a hit or miss depending on your area. I highly recommend using Natural spring water. It can be found at almost any grocery store and is relatively inexpensive.
How often do I need to feed my starter?
Once a day if you keep your starter at room temperature and bake frequently, it will need regular feedings.
If you don’t bake very often, you can keep your established starter in the refrigerator and feed it once a week.
Can I keep my starter forever?
With proper care, a sourdough starter can be maintained indefinitely. That’s one of the things we love most about sourdough—a starter can become something you continue using for years and even pass along to someone else.
Can I make more starter from the amount I receive?
Yes! You only need a small amount of starter to establish a much larger active culture. Once you begin feeding it with flour and water, the amount of starter will increase.
What can I make with my sourdough starter?
There’s much more to sourdough than a traditional loaf of bread. You can use your starter for:
Artisan sourdough bread
Sandwich bread
Pizza dough
Bagels
Dinner rolls
Pancakes and waffles
Crackers
English muffins
Cinnamon rolls
And much more
Do I need special equipment?
No. You can get started with basic kitchen supplies such as a clean jar, flour, water, and a spoon or spatula.
A kitchen scale is highly recommended because measuring ingredients by weight makes feeding your starter much easier and more consistent.
My starter isn’t rising. Is it dead?
Not necessarily. Temperature, flour, water, feeding ratios, and how recently the starter was activated can all affect how quickly it rises.
If you’re having trouble, contact us before giving up on your starter. We’re happy to help you troubleshoot it.
Can I store the dry starter before activating it?
Yes. One of the biggest advantages of dried sourdough starter is that it can be stored until you’re ready to activate it. Keep it sealed and stored in a cool, dry place.
Is sourdough starter a good gift?
Our dry starter makes a wonderful gift for bread lovers, home bakers, and anyone interested in learning sourdough. Because it doesn’t need to be activated immediately after delivery, the recipient can start it whenever they’re ready.
Still Have Questions?
Send us a message! We want you to feel confident caring for your starter and enjoying the tradition of homemade sourdough.