Frequently Asked Questions

1. What is sourdough and how is it different from regular bread?

Sourdough is a naturally leavened bread made without store-bought yeast. Instead, it uses a fermented mixture of flour and water known as a sourdough starter. This culture harnesses wild yeast and beneficial bacteria to rise. Compared to typical bread, sourdough is easier to digest, more nutritious, and doesn’t contain commercial additives. The fermentation process enhances the availability of nutrients and may even help regulate blood sugar levels.

2. Why isn’t my sourdough starter bubbling after feeding?

If your dried starter is slow to wake up, don’t worry—it can take a few feedings before it becomes lively again. Temperature plays a key role: a warm environment speeds up the process, while a colder room slows it down. After rehydrating and giving the first feed, wait 24 hours. If there are no bubbles yet, give it another feed and wait again. It might take 2–3 days before you see activity. If nothing changes after several feeds, feel free to contact us for support.

3. Is my starter dead if I don’t see bubbles?

Not necessarily! A sluggish starter might still be alive but needs a few tweaks. Try increasing the frequency of feeds or moving it somewhere warmer. Even a weak starter can bounce back with the right care and patience.

4. What’s the best way to store sourdough bread?

To keep your sourdough loaf fresh, wrap it in a clean tea towel or store it in a cotton bread bag. This allows the bread to breathe while preserving its texture. Avoid keeping it in the fridge—it tends to dry out and stale faster in cold environments.

5. What causes sourdough to have that sour taste?

Sourdough gets its tang from naturally occurring acids during fermentation—mostly lactic and acetic acid produced by bacteria in the starter. If your loaf tastes too sour for your liking, you can reduce acidity by shortening the fermentation time or adding a pinch of baking soda to the dough.

6. What’s that brownish liquid on top of my starter?

That’s called “hooch,” and it’s totally normal. It’s a natural alcohol byproduct that appears when your starter is hungry. Just pour it off and feed your starter as usual.

7. How do I feed my sourdough starter and how often?

Feed your starter with equal weights of flour and filtered water (a 1:1 ratio). If you're keeping it on the counter, feed it every 12 hours. If it's cooler or you're baking less often, every 24 hours can work. When your starter doubles in size and is bubbly, it's ready for baking.

8. Can I use tap water for my sourdough starter?

It’s best to avoid unfiltered tap water, as chlorine can interfere with the microbes in your starter. Filtered water is ideal and gives the best, most consistent results.

9. How can I tell if my sourdough starter has gone bad?

Watch out for pink or orange streaks, a foul smell, or visible mold. These are signs that your starter is no longer safe to use and should be discarded.

10. What's the sourdough float test?

Drop a teaspoon of your active starter into a glass of room-temperature water. If it floats, it's airy and ready to bake with. If it sinks, let it develop more bubbles or give it another feeding and try again in several hours.

11. How long does bulk fermentation take?

Bulk fermentation times vary depending on the room temperature. In warm conditions, expect it to take 3–5 hours. In cooler rooms, it might need up to 8 hours or more. You're looking for a 30–50% increase in dough volume to know it's ready.

12. What’s the best way to store a sourdough starter?

Your starter can live on the counter or in the fridge. For daily baking, room temperature works well with frequent feeding. For long-term storage, you can dry your starter: spread it thin on parchment, let it fully dry, break it up, and store in an airtight container somewhere cool and dry.

13. My starter smells like nail polish. Is that normal?

A chemical smell, like acetone, means your starter is very hungry. This is common and nothing to panic about. Give it a good feed and the odor should disappear within a few hours. If it doesn't, it might be time to refresh or restart.

14. What’s the ideal container for a sourdough starter?

Choose a transparent glass or plastic jar with a wide mouth. Avoid metal, which can react with the acids in your starter. A mason jar works perfectly and makes it easy to monitor activity and clean afterward.

15. Can sourdough rise in the fridge?

Yes! Refrigerating your dough slows fermentation, deepening flavor and developing more sourness. It’s safe to cold-proof for 12–24 hours. Just don’t leave it too long or it may weaken your dough structure.

16. What proofing basket is best for sourdough?

Banneton baskets made of natural rattan are ideal. They support dough shape while helping the surface dry slightly, giving you that beautiful crust. They’re free of harmful chemicals and allow the dough to breathe.

17. What can I do with sourdough discard?

Don’t toss your leftover starter! Discard can be used in loads of recipes like pancakes, crackers, cookies, muffins, and even pizza dough. It’s a great way to reduce waste while adding tangy flavor to your bakes.

18. How do I make sourdough less sour?

Reduce sourness by shortening fermentation time or keeping your dough in a warmer spot. Adding baking soda to the final dough can also neutralize some of the acidity.

19. Is sourdough bread healthier?

Yes! Its natural fermentation breaks down gluten and phytic acid, making it easier to digest and increasing nutrient absorption. Sourdough has a lower glycemic index than standard bread, and often contains higher fiber content.

20. What should I serve with sourdough bread?

Sourdough shines both sweet and savory! Try it with:

• Peanut butter and banana for breakfast

• Avocado and poached eggs for brunch

• Bruschetta with tomatoes, basil, and garlic

• Grilled cheese or Reuben sandwiches

• Bread and butter pudding for a rustic dessert