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13 votes

Why throw away so much sourdough starter? Tartine Book no. 3

At the beginning, you are throwing out a lot because you are just feeding the culture. You're just seeding the growth medium (fresh flour and water) with the young culture, so you want to be sure that ...
  • 11.4k
11 votes
Accepted

Starters vs Entree

Entree in American English means main course, despite the original French meaning. This name is a sort of historical accident. Originally there were far more courses than just starters/appetizers, ...
  • 57.7k
10 votes

One time sourdough starter

I would recommend you find a (hobby) baker locally. Almost everyone who maintains a sourdough has some extra that they would otherwise discard. I have read about local Facebook groups etc. of people ...
  • 55.3k
9 votes

Will a Sourdough starter from one locale change to yeasts of current locale over time?

Short answer: YES, a sourdough culture can change when moved to a different location. But the amount and types of shifts are unpredictable, and other factors (feeding schedule and regimen, kitchen ...
  • 31.8k
9 votes

Sourdough starter bubbling but not rising after months of feeding

Filtering water may not remove all or even any of the chlorine in your water, it depends upon the filter. Chlorine is the bane of sourdough starter's very existence. In 2017, Nashville tested the ...
  • 58.2k
9 votes
Accepted

Can I add instant yeast to sourdough dough that is not very active?

Yes, you can add instant yeast to a sourdough. However, the fact that you used AP vs bread flour should not have much to do with the fermentation activity. The different flours have different ...
  • 67.6k
8 votes

Sourdough starter began acting strange after storing in fridge

Sourdough starters are rarely completely ruined, unless you're growing significant amounts of mold or something. It is possible that your refrigerated "break" early in establishing your starter ended ...
  • 31.8k
8 votes

Do commercial yogurt starters (i.e.: store-bought yogurt) actually degrade over time?

Off the top of my head, I don't know of scientific studies that have tested this. But even if there were, I don't think they'd necessarily be meaningful in comparing a particular store-bought culture ...
  • 31.8k
8 votes

How do I properly substitute flour and water for sourdough starter?

Starters are typically maintained at 100% hydration. That means equal parts water and flour. So, in your case, mix equal parts water and flour. Measure 1 cup of that, and add it to your mix. Of ...
  • 67.6k
8 votes
Accepted

Sourdough Starter Black Spots

I would discard this batch, carefully clean everything and start over. If you truly mixed well in the beginning, then the fluffy bits are probably mold and the black spots are somewhat fishy as well. ...
  • 55.3k
5 votes
Accepted

Maintaining Sourdough Starter

The vibrations will have an effect: On you, because it will be harder to judge the "ripeness" of your refreshed sourdough. You often want to catch the point "just before its starts to go down again" ...
  • 55.3k
5 votes

Blue/green mold on sourdough starter

A well-developed sourdough should be able to generate a micro climate within his jar that supresses other growth like mold. This holds especially true for "old", well-established strains. We (1) use a ...
  • 55.3k
5 votes
Accepted

My sourdough starter stopped growing after day two

The first few days when setting up a new sourdough can be quite inpredictable - but like in your case, there often is an initial burst of activity, followed by a rather quiet phase. This is because ...
  • 55.3k
5 votes

One time sourdough starter

It's really not that much of a time commitment. Once you get it going, there are ways to store it (fridge, freezer, dehydrated) so that you can keep it long-term, with limited upkeep. Of course, it ...
  • 67.6k
5 votes

One time sourdough starter

There are prepackaged portions of sour dough starter available in most grocery stores. They have a shelf life of a few months and don't need to be fed if not opened. This is just one of a couple ...
  • 151
4 votes
Accepted

Can I halve the Amish Friendship Bread recipe?

Okay, I usually don't answer my own questions but by the time I got done writing up my question the answer came to me: On day 1 take your one portion of starter and divide it in half. The other half ...
  • 407
4 votes

How do I properly substitute flour and water for sourdough starter?

Most starter recipes are using equal parts flour and water to cultivate the yeasts and lactobacillae. So yes, if you have to "top up", use a mix of half water, half flour. I hope you are not going ...
  • 55.3k
4 votes

Not feeding sourdough starter enough?

My early sourdough loaves looked like that. Now they are less flat and have defined hikes through the crumb rather than a great interlinked cavern. The things that changed: my starter became more ...
  • 2,945
4 votes
Accepted

How to use sourdough starter?

The optimal time to use your starter is at peak activity. This could range from a couple of hours after feeding to 12 hours after feeding, depending of conditions. The top should have a slight dome, ...
  • 67.6k
4 votes

One time sourdough starter

You can make bread that has some of the properties of sourdough without the full "starter" treatment. It won't be the same, of course, but it might fit the criteria you're looking for. One ...
  • 5,495
3 votes

What makes a good vessel for storing sourdough starter?

Years ago when I worked with sourdough a lot I used a stoneware crock that was just the right size for the amount of starter and it had a lid that was not air tight, so it worked perfect for the job. ...
  • 31
3 votes

What makes a good vessel for storing sourdough starter?

The King Arthur crock is a nice size and looks good. The logo clearly distinguishes the contents. However, I prefer to be able to see through to the contents. A tall wide mouth glass canning jar seems ...
  • 31
3 votes

What makes a good vessel for storing sourdough starter?

I find wecks jars perfect. I rest the glass lids on top. So the gasses can escape if they need to. I use the straight sided ones. I like a clear jar so I can see when the bubbling starts after feeding....
3 votes

Can I make sourdough starter with raw potatoes?

My grandmother put a whole raw potato in what appeared to be a typical sourdough starter otherwise. She kept it in her refrigerator and made biscuits with it regularly. The potato stayed in the ...
3 votes

Issue starting a sourdough starter

For a long discussion of the science and art of bread fermentation, I suggest finding a copy of "In Search of the Perfect Loaf: A Home Baker's Odyssey" by Samuel Fromartz. Some of his suggestions ...
  • 2,464
3 votes

Sourdough Starter Crust forming

You should be stirring ("aerating") your sourdough every twelve hours anyway. If a crust has formed, simply stir it in. If the crust really bothers you, stir more often, cover partially or use a ...
  • 55.3k
3 votes

Do commercial yogurt starters (i.e.: store-bought yogurt) actually degrade over time?

I've been making traditional yoghurt all my life as my mother taught me. The only difference being that I bought a basic heating maker because my hot water system here is outside which is a problem in ...
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3 votes

Can I add instant yeast to sourdough dough that is not very active?

I would let it prove overnight in the fridge rather than adding instant yeast which is a different variety of yeast that will be competing with your sourdough yeast.
  • 4,599
3 votes

Is this okay or moldy? Sourdough starter question

It sure looks weird - but with just a blurry photo we’re mostly in the guessing territory. In the other hand, sourdough can look strange after a while in the fridge. Activity means that you have at ...
  • 55.3k

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