Sourdough Workshop Just Kneed It

A sourdough starter is a mixture of flour and water that captures wild yeast and bacteria from the environment, used to leaven bread.

Combine equal parts flour and water, then feed it regularly until it becomes active and bubbly.

Unbleached all-purpose flour or whole wheat flour are commonly used for feeding sourdough starters.

It’s best to use filtered or bottled water, as chlorine in tap water can inhibit fermentation.

Look for bubbles, a slightly sour smell, and an increase in volume after feeding.

Yes, you can refrigerate your sourdough starter to slow down fermentation if you’re not baking regularly.

Take it out of the fridge, let it come to room temperature, then feed it as usual until it becomes active again.

A strong, unpleasant odor may indicate that your starter needs to be fed or that it has been contaminated with unwanted bacteria.

Use the float test: drop a small amount of starter into water; if it floats, it’s ready to use.

Yes, sourdough starter can be used in pancakes, waffles, muffins, and more for added flavor and leavening.

It typically takes 5-7 days to create a sourdough starter from scratch, depending on environmental conditions.

Yes, you can share your sourdough starter with friends and family by giving them a portion of your active starter.

Stir it well and continue feeding as usual; separation is normal and doesn’t necessarily indicate a problem.

Ensure you’re feeding it regularly, using the correct flour and water ratios, and maintaining an appropriate temperature.

A lack of bubbles may indicate that your starter needs more frequent feeding, warmer temperatures, or that it’s too acidic.

It’s best to avoid prolonged contact with metal as it can react with the acidic nature of the starter, use glass or plastic instead.

Try adjusting the feeding schedule to make it less acidic, or consider using it in recipes that benefit from a tangy flavor, like sourdough pancakes or crackers.

It’s best to feed your sourdough starter regularly, but it can typically go a few days without feeding if refrigerated, though its activity may decrease.