When it comes to sourdough, there is a lot of information out there - and some of it, isn't always accurate, I like to call this "Sourdough Myths." And most of these myths surround the beloved sourdough starter.
Time for some debunking...
Myth #1: Using metal to stir your sourdough starter will kill it.
Have you ever heard that you should ALWAYS use a wooden spoon or spatula when stirring your sourdough starter because letting it come into contact with metal will kill it?
While I don’t recommend putting your starter in contact for an extended period of time with reactive metals like copper and aluminum, STAINLESS STEEL is completely fine - which is what most of our utensils are made of.
For storing your sourdough starter, I recommend a glass container.
Myth #2: Sourdough starters are high maintenance.
A sourdough starter is the natural yeast that makes your bread rise. And yes, it does require a lil’ T.L.C., who doesn’t? But there’s this misconception that starters are very high maintenance and will die if you don’t give them your undivided attention.
The truth is, a starter is very difficult to kill, and requires A LOT of neglect to do so!
Myth #3: You have to catch wild yeast to make a sourdough starter.
This one is silly. You can't actually catch wild yeast. It's already naturally occurring in the flour which is what's feeding your starter. There is also wild yeast in the environment - the air, on surfaces like fruit etc. but you cannot physically catch it.
Myth #4: Sourdough starter is ONLY for sourdough bread.
This one couldn't be more false!!! While sourdough starter is primarily used for bread, you can use inactive (or active) sourdough starter for just about anything - pancakes, donuts, pretzels, waffles, pizza dough, bagels and crackers. I could keep going, but I'm sure you get the point.
And if you need some ideas, click the photo below for the link to my favorite Sourdough Recipes - you can purchase it for just $3.00.
Myth #5: You have to feed your sourdough starter every day.
You don't have to feed your sourdough starter every day (or even every week for that matter!). Your starter can survive unfed in your fridge for months at a time. It may take several feedings to get it going again, but it eventually will. I've even known bakers to freeze their starters for short periods of time.
That being said, it's best practice to feed it every 7-14 days.
What are some sourdough myths you've heard?
Upcoming Classes and Events:
In-Person Sourdough Classes:
Saturday, March 9th 12-1:30pm - hosted by One World Zero Waste in Tequesta, FL
Online Sourdough Classes:
Next Market:
Sourdough Parties:
Now offering Private Sourdough Parties - get a group of friends together and celebrate a special occasion (a birthday, anniversary - you name it!) and let's bake some bread, and have some fun too! I'll come to your house and I'll supply everything! What better way to celebrate than learning to bake bread together?
These parties are upon request, so please contact me to set something up: livingwellwithmandy@gmail.com.
Hope to see you soon!
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