Frequently Asked Sourdough Starter Questions

A sourdough starter is a living culture of wild yeast and bacteria that's used to make bread rise. It's a combination of flour and water and over time, the natural yeast and bacteria present in the environment and on the flour begin to feed the mixture. Incredible right?!

During my sourdough classes, the most confusion and almost all of the questions come when I discuss sourdough starter. In this post I have compiled a list of commonly asked questions and my best answers for each.

Should I buy a sourdough starter from someone or make one myself?

This is completely up to you. If you want to challenge yourself a little, then make your own (it will take about a week or more!). If you want to skip this step and get right to baking, then buy one from someone who has a well-established sourdough starter.

Where should I keep my sourdough starter?

This will depend on how often you are baking. If you bake daily, keep your sourdough starter on the counter at room temperature - keep in mind, if you do this, it will require 1-2 feedings per day.

If you are only baking 1-2 times a week, it's best to store your starter in the fridge. You would then take it out of the fridge for feeding when you're ready to prep dough.

If I keep my starter in the fridge, does it need to be fed?

If you have your starter in the fridge, I recommend feeding it at least once a week. I also recommend discarding some of the starter if you are not baking often - this will ensure that your starter stays healthy.

What is a sourdough starter feeding ratio?

The feeding ratio is simply how much starter you are carrying over and the amount of flour and water you give it.

example: 1:1:1 ratio = 1 part starter, 1 part flour and 1 part water

example 2: 1:2:2 ratio = 1 part starter, 2 parts flour and 2 parts water

How do I know when my starter has reached its peak?

A starter reaches its peak the moment it stops rising in volume. After that, your sourdough starter will start to sink down and fall.

Here are a few things to watch for: bubbles on top and on the sides of the starter, flat surface, starter should cling to the sides of its jar, these are all excellent signs that your starter is at its peak.

Do I always have to use the same flour to feed my sourdough starter?

No, you don't always have to use the same flour to feed your starter. In fact, I recommend playing around and experimenting with different types of flours to see which you prefer - but if you do this, I suggest keeping a back-up starter in the fridge for those "just in case instances." Once you find a flour you like just continue feeding your starter with that.

Is the sourdough "float test" accurate?

In my personal experience, no it's not always fool proof. I have had several of my starters float and several sink right to the bottom - and all of the loaves have turned out great. All the float test does is show that there is gas in your starter to help it float, I recommend watching for the other signs (listed above) over the float test to determine the readiness of your starter.

How long can I go without feeding my sourdough starter?

This one is tricky, because it can be different for everyone due to factors like the maturity and the health of your starter. I personally haven't gone more than 12 days without feeding my starter (it was kept in the fridge). But with that being said, I've known bakers who have gone 2+ months without feeding their starters and they ended up being just fine!

How will I know if I have killed my sourdough starter?

I can't tell you how many messages I have received that read, " did I kill it?!" "is it dead?!" And luckily, the answer is almost always no. Your sourdough starter is only dead if you see mold. Mold can show up in different colors - grey, black, green etc. and there really is no way to save your starter after mold has formed. Young sourdough starters are more likely to develop mold if they are left unfed for a long period of time.

What other questions do you have? I'd love to hear from you.