FAQs

Sourdough starters can have a range of aromas, from mildly tangy to quite pungent. It is normal for a sourdough starter to have a distinctive, slightly sour smell. However, if the smell is overly putrid or foul, it may indicate that the starter is spoiled or contaminated, and it’s best to discard it and start …

Yes, sourdough starters can be frozen to preserve them for longer periods of time. Prior to freezing, feed your starter to ensure it is active and healthy. Place it in an airtight container or freezer bag and store it in the freezer. Thaw and reactivate the starter by feeding it after removing it from the …

Discarded sourdough starter can be used in various recipes to avoid waste. It can add flavor and texture to pancakes, waffles, crackers, or even be incorporated into bread doughs or pizza crusts. We will soon have numerous recipes on this site and there are numerous creative recipes available online to make use of the discard.

Yes, a neglected or dormant sourdough starter can often be revived. Start by discarding a portion of the starter, then feed it regularly at room temperature. With consistent feeding, your starter should regain its activity and vigor within a few days.

Creating an active sourdough starter can take anywhere from 5 to 10 days, depending on various factors such as temperature, flour type, and the natural yeast and bacteria present in your environment. Patience is key during the initial creation process.

Using tap water is generally fine for feeding your sourdough starter, as long as it is free from chlorine or other chemicals that may inhibit fermentation. If you’re unsure about the quality of your tap water, you can use filtered or bottled water instead.

Absolutely! Sourdough starters can be shared and passed on to friends and family. You can give a portion of your mature starter to someone else, who can then feed and maintain it as their own. It’s a wonderful way to spread the joy of homemade sourdough bread.

It is generally recommended to let your refrigerated sourdough starter come to room temperature and become active before using it in a recipe. This can take a few hours or even overnight, depending on the temperature of your kitchen. It’s generally recommended to feed it at least once to activate and strengthen it before incorporating …

The liquid layer on top of a sourdough starter is called “hooch” and is a sign that the starter needs feeding. It is usually dark in color and can have a slightly alcoholic smell. Pour off the hooch and then feed your starter as usual. Regular feeding will prevent the hooch from forming.