Sourdough baking might appear straightforward at first glance, given its ancient roots and minimal ingredient list of flour, water, and salt. However, diving into the process reveals its complexities.
Crafting a starter and baking sourdough bread require finesse. Numerous factors come into play, from the type of flour used to your geographical location, influencing the outcome of your sourdough endeavors. The variables are seemingly endless.
For novice sourdough enthusiasts, initiating the starter can be a daunting task. Struggling with your starter? Fear not. I’m here to offer guidance. Hi, I’m Kaylee. A baker and book enthusiast. I share my book inspired recipes and baking tips online. Below are ten tips tailored specifically for those new to sourdough baking, aiming to dispel confusion not only surrounding the starter itself but also regarding the array of tools and recipes associated with the craft. If sourdough isn’t your thing, check out our dove dinner rolls recipe instead.
1. Can I Substitute a Different Flour in My Starter Recipe?
Sourdough starter, a blend of water and flour, fosters wild yeast, generates organic acids, and attracts beneficial bacteria. While all flours, ranging from whole grain rye to standard all-purpose, contain wild yeast and can nurture bacteria, their effects on the starter can vary. Some flours are optimal for kickstarting the starter’s growth, while others contribute more significantly at later stages.
You might find yourself with plenty of bread flour but a recipe calling for all-purpose, or vice versa. Or perhaps the formula specifies organic rye or white whole wheat, ingredients you lack. Don’t worry; utilize what’s available to you.
Should your recipe prescribe all-purpose flour but you only have bread flour, slightly increase the water content. Conversely, if bread flour is required but you possess only all-purpose, reduce the water slightly. And if the recipe advocates for whole wheat or rye but you’re lacking both? Your starter may take longer to activate without the initial boost of whole grain, but it will eventually thrive.
One caveat: While bleached flour could eventually yield an acceptable starter, its bleaching process likely prolongs the activation time. Due to the elimination of natural flora through bleaching, a starter made with bleached flour may require significantly more time to become fully active.
As long as you avoid materials that can react adversely with the acidity of sourdough, you should be perfectly fine.
2. Is It True That You Should Never Use a Plastic Bowl or Metal Spoon with Sourdough Starter?
Absolutely not. I’ve stored starters in food-safe plastic buckets and used metal spoons or acrylic spatulas for mixing after feeding. I advise against using materials that may react with the acidity of sourdough, such as cast iron or uncoated aluminum bowls. However, apart from those, you have a range of options including glass, plastic, stoneware, acrylic, and stainless steel — all of which are suitable for use with sourdough starter.
3. Do I Need To Use Pure Spring Water or Bottled Water to Feed My Starter?
No, it’s not necessary. While chlorine and other chemicals present in treated tap water may not create the most ideal environment for your starter, there’s no need to rush to the store for bottled water.
I’ve been using tap water in my starter for years with success. If your tap water is heavily treated to the extent that you can detect the chemicals, try filling an open container and allowing it to sit at room temperature overnight. By the next day, your water should be suitable for use.
Your starter is considered healthy and active—suitable for baking—when it doubles in size within 6 to 8 hours.
4. Is My Dormant Starter Dead?
It can be disheartening to witness a once lively starter suddenly appear lifeless. However, rest assured, it’s not the end. As your new starter develops, one group of bacteria gradually yields to another. During this transition period, when neither group is dominant, your starter may enter a dormant phase. Simply continue feeding it, and within a few days, it should exhibit signs of renewed vitality.
Sourdough popovers are just one delectable example of what you can create with excess sourdough starter.
5. Do I Have To Discard So Much Starter When Feeding it? It Feels Wasteful.
If you refrain from removing some starter before feeding, you’ll quickly accumulate an excessive amount, filling up your fridge. Therefore, yes, it’s necessary to discard some starter, but it doesn’t have to go to waste. Here are your alternatives:
- Share your excess starter with a friend to help them kickstart their own.
- Transform it into delectable treats. While your starter may not taste great within the first 4 or 5 days, it can be utilized in numerous delicious recipes after that period.
- Use it as a substitute for flour and water in non-sourdough recipes.
- Alternatively, you can opt to maintain a much smaller starter, one that requires feeding and discarding in tablespoons rather than cups.
6. What’s the Ideal Container for Storing My Starter?
The key is to have a container with a lid! You have two options to consider. If you prefer to both feed and store your starter in the same container, you’ll need one that can accommodate triple the volume of your starter. Alternatively, if you plan to feed your starter in a separate bowl and then transfer it to a lidded container for storage, the container only needs to be slightly larger than the starter itself.
Opting for a clear glass or translucent plastic container is practical if you intend to monitor your starter’s rise, allowing you to track its progress. Other suitable materials include stoneware, plastic, stainless steel, and enameled metal.
This glass sourdough crock is amazing! I highly recommend checking it out!
Ensure that the lid fits securely to prevent potential spillage if the container is accidentally knocked over. However, avoid choosing an airtight lid; it’s unnecessary and could lead to a messy overflow.
While bubbles indicate vitality, your starter should also exhibit growth in size.
7. Is It Okay If My Starter Develops Lots of Small Bubbles When I Feed it, but Doesn’t Rise Much?
It’s not ideal, especially if you intend to use it to leaven bread. A properly fed starter should double in size within 6 to 8 hours; otherwise, it may lack the strength to effectively leaven your dough.
Sometimes, a starter can be too thin and liquid-like, lacking the necessary structure for expansion; in such cases, bubbles may simply rise and escape. If your starter appears thin (pourable rather than thick), consider feeding it additional flour until it thickens. Alternatively, you can feed it with higher-protein (higher-absorption) bread flour, which may encourage better growth.
If your starter hasn’t been fed in a while, it may develop a layer of dark liquid on top. This isn’t a cause for concern; it’s simply the alcohol produced by wild yeast during the fermentation process. Simply discard the liquid before feeding your start.
8. I Think I Killed My Starter! What Do I Do Now?
It’s highly unlikely that you killed your starter. While extreme conditions can indeed harm sourdough starter (such as feeding it with boiling water), it’s remarkably resilient. It might become sluggish or appear different than expected, but it’s not dead. Consistently feeding it on schedule will likely revive it, prompting bubbling activity once more.
However, there’s a rare chance that sourdough starter can become contaminated with mold or harmful bacteria. If you observe clear signs of mold or notice a pink/orange discoloration, it’s best to discard the starter and start anew.
Regarding its smell, it’s normal for a young starter to undergo a pungent phase (think teenage sneakers), but a mature starter should never emit a foul odor. If your starter has been neglected in the fridge for an extended period and smells off, a few days of room-temperature feedings should restore its pleasant scent.
9. Do I Need To Invest in a Banneton, Rice Flour, and a Dutch Oven To Bake Bread?
No, these items fall into the category of nice-to-have but not essential.
A banneton, also known as a brotform, is essentially a basket that supports dough as it rises. After proofing, the dough is transferred onto a baking stone, sheet, or into a Dutch oven for baking. It’s particularly useful for softer doughs that require support to maintain their shape during expansion.
You can easily create your own rising vessel using a bowl and a smooth dish towel for soft doughs. For stiffer doughs, allow the loaf to rise on parchment paper, directly on the baking sheet, or even in the Dutch oven without preheating.
While rice flour is commonly used to dust the banneton, offering better release for potentially sticky dough, it’s not essential. Regular all-purpose or bread flour can serve the same purpose.
A Dutch oven or a similar closed container is beneficial if you prefer bread with excellent rise and a supremely crispy crust. The sealed environment traps steam released by the baking loaf, keeping the top crust soft for optimal expansion. Once fully risen and beginning to brown, the trapped steam contributes to a crackly-crisp crust.
While a Dutch oven is a fantastic addition to your baking arsenal, it’s not mandatory. You can still bake a delightful loaf without one.
Check out our Rustic Sourdough Bread recipe for a simple yet delicious option, perfect for first-time sourdough bakers.
10. Could You Recommend a Straightforward Recipe for Beginners?
This Rustic Sourdough Bread is an excellent starting point. It incorporates a small amount of commercial yeast alongside sourdough starter, offering a reliable backup if your starter isn’t fully developed yet. Some may argue that the inclusion of commercial yeast disqualifies it from being considered “true” sourdough, but why get caught up in semantics? If you crave a light-textured, crusty loaf with a delightful tang, this recipe is perfect for you.
Alternatively, this Naturally Leavened Sourdough Bread requires no commercial yeast and relies solely on a robust starter for leavening. If you opt for this recipe, ensure that your starter is thriving and vigorous, doubling in size within 6 to 8 hours after feeding. With a healthy starter, you can expect a loaf with a fantastic crust, satisfying chew, and deep, rich sourdough flavor.
For another favorite, consider trying Pain de Campagne. This recipe can even be prepared using a discarded starter straight from the fridge!
Final Thoughts
The wild yeast and friendly bacteria that animate sourdough starter are as capricious as any living organisms. Sometimes brimming with vitality, ready to rise and shine; other times requiring tender care and coaxing. It’s your task to discern what your starter craves—and when—to keep it content and productive.
Though it may seem daunting, don’t lose heart. Over time, as you discover what works best in your own kitchen (rather than following someone else’s YouTube tutorial or mimicking your friend’s method in Denver), you’ll find yourself relaxing, realizing that sourdough baking isn’t as intimidating as it seems. It’s simply a matter of flour, water, salt, and time—both the hours it takes for your loaves to ferment and rise, and the days spent honing your skills through repetition and experimentation.
So take a deep breath and unwind. Your self-worth shouldn’t hinge on the number of Instagram likes your bread photo receives, nor should you be disheartened by naysayers on Facebook criticizing a loaf you were once proud of. Always remember: there are no baking authorities. Plain and simple, if you’re satisfied with the sourdough bread you produce, it’s a triumph.
If you want more bread recipes, check out the Book Bakes breads page. I share recipes inspired by your favorite stories and books. If you want to try something other than sourdough, I recommend starting with the Lord of the Rings Lembas Bread. It’s super simple but still gives the same rustic feel of sourdough bread. It looks gorgeous and tastes delicious!
If you liked this article, please feel free to leave a comment below. And if you have any suggestions for me on any content you’d like more of, please email me at book.bakes25@gmail.com. To get more bookish recipes and content, sign up for my newsletter. Good luck with all your bread endeavors and happy baking!