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 three days to revive it. It should then be strong and ready…

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…

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 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. Take 1/2 cup of the starter you have, ( don’t…

Yes, anytime you heat bacteria you kill them. 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.