Question 1

How quickly will the starter become active?

Accepted Answer

It usually activates within 3 days, though this timeframe can extend based on various factors such as temerature, hydration, flour type and water quality.

Question 2

What's San Francisco Style?

Accepted Answer

Classic famous sourdough with a distinctively tangy flavor, crisp crust and chewy crumb.

Question 3

What's German Bavarian Style?

Accepted Answer

Produces a dense hearty bread with a thick crust, often made with a mix of rye and wheat flours, sour tangy flavor.

Question 4

What's Italian Style?

Accepted Answer

Features a lighter, more porous texture with a subtle tang.

Question 5

What's French Style?

Accepted Answer

A rustic sourdough with a crisp crust and soft, airy interior, with a mild balanced sourness

Question 6

How should I store my sourdough starter?

Accepted Answer

Store your sourdough starter in a glass jar with a loose lid at room temperature for frequent use, or in the refrigerator if you bake less often.

Question 7

How often do I need to feed my sourdough starter?

Accepted Answer

If stored at room temperature, feed it once a day. If refrigerated, feed it once a week.

Question 8

What is the best ratio for feeding my sourdough starter?

Accepted Answer

A common feeding ratio is 1:1:1, which means you add equal parts (by weight) of starter, water, and flour.

Question 9

Can I use tap water to feed my sourdough starter?

Accepted Answer

It's best to use filtered or dechlorinated water because chlorine in tap water can inhibit the growth of the yeast in your starter.

Question 10

What do I do if my sourdough starter has a layer of liquid on top?

Accepted Answer

This is called "hooch" and is a sign of hunger. You can pour it off and then feed your starter, or stir it back in for a more tangy flavor.

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Common Questions