Frequently Asked Questions About Sourdough
Anytime you heat bacteria above 115 degrees you kill the beneficial organisms. There has been much speculation and research that says the internal part of the sourdough bread doesn’t get hot enough to kill the bacteria. However, the transformation of the bread has already taken place during the rising phase. The bacteria unlock the nutrients, and the vitamins and minerals become more accessible.
Your starter must be rising in the jar, as this is how you’ll know it’s ready to use. If it is just bubbly but not rising, you need to feed it until it starts to rise in the jar. Then it’s ready to rise your bread. Find a warm spot where your starter can thrive. Take 1/4 cup of the starter you have, (don’t use more than this) and 1/2 cup water and 1/2 cup flour. Stir all this together and leave on the counter for 8 to 12 hours and feed it again every 8 to 12 hours until really bubbly. Then it will be ready to make bread. A sourdough starter is like a pet and you have to feed it and make it strong and then it will rise your bread much better. Check out this article for more info: How to Care For Your Sourdough Starter
It’s most likely that your sourdough starter is not active enough. Temperature can also slow down the rising process, but most likely, your starter was sluggish and not fed enough. Let the starter sit on the counter and see if it will rise. It may just take longer, but if it does not rise, then your starter needs to be revived. To revive your starter, take 1/2 cup of the starter you have, ( don’t use more than this) and 1/2 cup water and 1/2 cup flour. Stir all this together and leave on the counter for 8 to 12 hours and feed it again every 8 to 12 hours until really bubbly. Then it will be ready to make bread. Let me know how it does or if you need more help. A sourdough starter is like a pet and you have to feed it and make it strong and then it will rise your bread much better.
What is the brown liquid on top of my starter?
This is called the hooch and it’s the sign of a starving sourdough starter. It needs to be fed because it has consumed all the nutrients in the flour. Pour off this liquid and replace it with water, or just mix the hooch back into the starter; then add fresh flour and more water because your starter is hungry.
You should feed your starter twice a day, every 8- 12 hours if it’s on the counter. If you are storing your sourdough starter in the refrigerator, you should feed it at least once a week. If you forget to feed it, take it out of the fridge and feed it once in the morning and once at night for a few days to revive it. It should then be strong and ready to use again to rise your bread.
I feed my starter Prairie Gold Montana White Wheat Flour. Most whole wheat flours contain more minerals than white flours and this allows the bread to rise well. You can also use a good quality unbleached white flour or bread flour. Just make sure you don’t use flour with added chemicals or one that is bleached, otherwise, your starter might not get bubbly and won’t rise your bread. Bread flour is what is most commonly used by bread makers because of the high protein count in the flour. A high protein count makes the bread rise higher. I have always used white wheat flour to feed my starter since my sourdough starter would always be twice as bubbly than it would be otherwise with other flours. I make most of my loaves with bread flour and sometimes with white wheat flour if I want a different flavor, but my starter does better with white wheat for feedings.
If you want to make Einkorn bread then you’ll need to convert your starter too and Einkorn flour starter and I have a recipe to help you do this. Einkorn Sourdough Starter
Don’t use sprouted flours to make sourdough bread. The process of sprouting breaks down the grain and then it doesn’t work as well for the sourdough culture.
You can use almost any type of water to feed your starter, although filtered or purified water works the best. I’ve even used tap water but some bakers say this is not the best. Spring water with minerals is my preferred choice. Fermentation loves minerals and will help with the end product.
My two favorite salts to use are finely ground Celtic Sea Salt, or Himalayan Salt is wonderful too. I think salt with minerals is important, but almost any salt will work. I just think that since my body and cultures love salts with minerals, I should give my bread the very best I can find.
Feed your sourdough culture 6 – 8 hours before you want to make your bread. I keep my sourdough culture in the refrigerator. I feed it religiously, once a week, with the 1-1-1 ratio. Use 1/2 cup of starter and replenish it by stirring in 1/2 cup water and 1/2 cup flour. Then place in the fridge. It’s very important to NOT use more starter than flour and water. It always stays active if I do this.
The day I want to bake with it, I feed it take it out of the fridge and let it warm up on the counter till it’s nice and bubbly and rises in the jar which can take 4-8 hours. It all depends on the nature of your starter and the temperature in your home. Somedays it will rise and bubble quickly and other days it will take longer. I recommend using it within an hour and a half of it rising before it falls again. This will give you the best success.
If you have been busy or away, you can always feed your starter without baking anything. Stir the mixture together, remove enough starter to leave only 1/2 cup of starter and replenish it by stirring in 1/2 cup water and 1/2 cup flour. Then place in the fridge. It’s very important to NOT use more starter than flour and water. Use a ratio of 1-1-1. If you use too much starter it will consume all the food and not be as bubbly.
Let’s say you wanted to make THREE cups of starter to make several batches of bread. By combining 1 cup of starter, 1 cup of flour, and 1 cup of water you will make 3 cups of starter. It’s very important to NOT use more starter than flour and water. Use a ratio of 1-1-1.
If you use more starter, it will be extra active because there is more starter than flour. It will eat all of the flour and not be as vigorous as it could be.
Here are a few of the things you can do with the extra sourdough starter. A great way to use up your leftovers is waffles or pancakes, or I have three other recipes that are not only easy to make but also really delicious. Super Easy Snickerdoodle Cookies and Peppermint Sourdough Brownies are perfect for the holidays or any time. You can also make Sourdough Dumplings with extra starter and it will turn any soup into a warm, comforting meal. Don’t waste your sourdough starter, put it to good use!
If it’s been a few weeks since you fed your starter, I recommend reducing the starter to 1/4 of a cup and adding 1/2 cup flour and 1/2 cup of water. Leave it to ferment for six to eight hours and see how it does. It should perk up and have lots of bubbles. This method overwhelms it with food and really gives it a stronger start if your starter has not been acting right. Do this every eight hours (twice a day) until it’s bubbly all over on the sides and on top of the jar. It may take a few times of doing this or a couple of days but it should come back to life with twice a day feedings; in the ratios of 1/4 of a cup starter; 1/2 cup flour; and 1/2 cup of water. Don’t use too much starter!
If you’re using white all-purpose flour or bread flour to feed your starter, then it will look different than my starter that is fed with white wheat flour. Wheat flour has more minerals and the bran remains which gives the starter more food. This will result in more bubbles that are larger. A starter made with white all-purpose or bread flour will look slightly different with smaller bubbles, but will still work to make great sourdough bread. Just make sure you don’t use flour with added chemicals or one that is bleached, otherwise, your starter might not get bubbly and won’t rise your bread. This has happened to me! Check out the picture to show you a starter made with white bread flour.
If your bread is too sour than you may be using a newly made starter. Aged starters are not as sour tasting and actually make a better tasting bread. My starter that I sell in my store is over twenty years old and has a milder taste. If you want a more sour taste in your bread than you’ll need to use a recipe that uses more starter (1 cup of starter) and longer fermentation. Try my Refrigerated Sourdough Bread (page xx) or one of the others recipes that uses one cup of starter.