Check out my article here for inspiration on how to use up any excess sourdough starter you may have. Sourdough starter needs to be revived after spending time in cold conditions such as the fridge.
It can be revived by feeding it every 12 hours for a couple of days, or until it shows signs of being active again. Great article! I have a question please: do you keep your sourdough starter at room temperature?
I keep mine this way too, but I don't discard. Instead, I gradually build up my weekly dough. I adjust the hydration gradually at the last couple of feeds. Before baking, I keep a spoon of dough as mother for next dough build up. Did you try this? Is there any articles you wrote about this method? Yes, I keep my sourdough starter at room temperature, and I also don't discard.
In fact, I do exactly what you do! I do this because I hate to throw away perfectly good starter. If I end up with too much starter I use it for other recipes see my recipe section. I am planning on writing some more articles on different ways to maintain sourdough starter so watch this space! Currently I am experimenting with different ways to store sourdough starter if you want to take a break from baking, so that article is coming soon Thank you for the compliment about my article, I'm glad it was helpful.
Comments like yours is what keeps me motivated to continue writing useful articles so thanks again! How to Tell if Sourdough Starter is at its Peak Each sourdough starter will behave slightly differently according to its environment, how often it is fed, what it is fed, etc.
Bubbles in Sourdough Starter Show That It is Active Bubbles are a good way of very quickly checking how your sourdough starter is doing. Bubbles are a result of the flour and water fermenting, and releasing carbon dioxide gases. Sourdough Starter Rises and Deflates Inbetween Feedings The level that your sourdough is at in the jar will also help you determine if the sourdough starter is at its peak or not. Is Homemade Sourdough Bread Safe?
Sallam Friday 5th of July True Sourdough Friday 5th of July I was faithful with my feedings, and after a few weeks and several batches of delicious sourdough pancakes , I was ready to try my hand at bread!
I mixed all the ingredients, noted the time, and eagerly checked on my dough for signs of rising after a few hours. Hmmm, not really much going on.
I continued faithfully feeding it and making other items with my starter — sourdough pizza , sourdough waffles , delicious sourdough coconut muffins , and the easiest no rolling sourdough tortillas. Not to mention, my Chocolate Sourdough Cake was a smashing success! After 2 months, I decided to try bread again. I had been feeding my starter consistently no more forgotten feedings , keeping it warm and happy, and this time my dough began rising after a few hours.
I learned the hard way… and now I'll pass along my bits of wisdom to you! Here's how to know when your starter is strong enough for bread-baking! There are a few questions to answer before knowing if your sourdough starter will be strong enough for baking bread. Many people want to start baking bread with a sourdough starter that's only a week old. A week-old starter just isn't strong enough to rise bread.
If your sourdough starter is at least 2 weeks old, the next question to ask is how often are you feeding your starter? A brand new starter, or a sourdough starter that will be strong enough for baking, needs regular feedings.
Furthermore, if your sourdough starter has been kept in the fridge and not at room temperature, it needs to be revitalized with at least 3 days of twice-daily feedings. Your sourdough starter should be bubbling and rising up the sides of its container within 4 hours of feeding always keep your starter in a container that has plenty of room for expansion!
An easy way to gauge this is to mark the outside of the jar with a rubber band, a small mark with a dry erase marker, or a piece of tape, then feed the starter. In 3 to 4 hours, check the level of the sourdough. It should be bubbly and have risen at least a few inches above the initial mark. Then check the following:. If your sourdough starter passes all these tests then, congratulations! Your starter should be strong enough to rise bread! If you have other questions or comments about your own experience with using a brand-new sourdough starter, be sure to leave them in the comments!
Where: Right here at AskWardee. While you're there, be sure to leave a rating and review! Please do NOT add future questions for AskWardee to the comments of this post because they might get missed! This post is a combination of two posts originally published and written by Wardee Harmon and Melissa K. Is it really possible to "eat what you want to eat" like bread and butter, cinnamon rolls and cookies, meat and potatoes We only recommend products and services we wholeheartedly endorse.
This post may contain special links through which we earn a small commission if you make a purchase though your price is the same. Wardeh 'Wardee' lives in the Boise area of Idaho with her dear family. She's the author of The Complete Idiot's Guide to Fermenting Foods and other traditional cooking eBooks , and she teaches online classes in the fundamentals of traditional cooking, sourdough, cultured dairy, cheesemaking, fermentation, kids cooking, dehydrating, allergy-free cooking, cooking outside, pressure cooking, and more.
This is so helpful! Hi Melissa, Thanks for these tips. It inspires me to try again making bread. I wonder if it would work the same with gluten free flours.
It smells like sourdough, has bubbles but is still kind of thick. Last time i fed it was around this evening. Would appreciate any advice! I would and I shudder to recommend this but I will throw about most of it. How much do you need for your recipe? If it is, say, 6 oz, I would take 3 oz of your starter and mix it with 3 of water and 3 of flour and put it in a bowl. That is 9 oz. Cover the bowl with a plate and leave it overnight. It should pass the float test in the morning.
Then take the 6 oz or whatever and use it and take th 3 oz and put it in a jar and put it in the fridge so you have some leftover to use the next time you want to bake. I hope this helps. What a great page. Getting better the second attempt I came up with a new bread: rock bread LOL. I fed my starter last night around 7pm.
I marked the level in the container mark 1 By 11 pm it had risen about 1 inch and bubbly and I marked that level 2 , I use one of those plastic 1 qt containers. This morning it had come down to mark 1 but still bubbly. THanks for this. I am glad it helped.
Did you test it at 11? The main thing is as long as it floats, it works. Yes it did float at 11 last night. But I decided to wait till this morning, it dropped down in volume but still floated. I have the dough riding right now.
My book says 2 hours. How long do you recommend for this first rise? Thanks again! My starter has been on the counter [kind of cold inside the house] for over a week or so, I use a screen to cover it. I feed it every 12 hours. It has lot of little bubbles, and smells good. I tried putting a spoonful into a glass with room temp water, and it sunk to the bottom. I only used unbleached bread flour, and honey. What am I doing wrong? Dear Carol, please tell me I responded to you in an e mail?
I got one email from you. Do you scrape the top to see it float, or do you mix it well then give it the float test? How can I make it more sour I do love that that sourdough taste? Your email was very helpful, and I believe my Sourdough Starter is ready to be put in the fridge. I am confused on this now! Question number 1. Question number 2. Does that mean only turn the lid half ways? Dear Jen, Thank you so much for your lovely comment. It is absolutly possible to make sweet breads with that.
You need to adjust timings a bit just because sourdough rises more slowly. Here is a recipe for sourdough hot cross buns, for example and in my book Perfecting Sourdough there are a couple of sweet bread recipes too. First time trying to make the sourdough starter. I am using white whole wheat flour. My starter is 4 ounces flour and 4 ounces water added every 24 hours.
Day 5 is today. Very few bubbles. Did not pass the float test. Any ideas. Could house be to cold. I had other recipes call for water at degrees when adding to bread recipes.
Thanks Doug. No heat — just the oven light. This makes it a perfect temperature. Try feeding it once again and pop it in there. You will see it spring to life! I am on day 6 of my starter and so far have had an absolute hype of activity I think due to the warmer weather.
Any advice would be great. Hi, so I have been learning playing with sourdough now for couple of months and the biggest struggle is to achieve air pockets big one, not small one is that down to hidration? Or flour or temperature of oven I have tried sponge leave for 12 h and than mix and leave for another 24h in fridge and shape and leave for few hours and bake that was my last trial which was actually good but still not big pockets but it was rye and wholemeal malt flour?
Maybe I need different mix? I am Making kefir sourdough starter to try this week. Hi there, the trick to air bubbles is high hydration coupled with a lot of stretching and folding. If you live in the UK you may want to attend our sourdough course. You will learn loads and come away able to bake the bread you are trying to create.
Generally for the most part 50g of each have only altered by maybe 10g when it was going crazy. It is day 6 now and it seems to have calmed down a lot but I am still doing the water test and it is sinking.
Consistency and bubbles look really good and the bubbles continue all day and as soon as it is fed. Moving it away from the apples has definitely made a difference so will probably go back to just one feed a day now. I tried a batch of bread this morning and it was super dense and doughy.
I would have thought it would take longer to be ready in cold climate and quicker in hot? Does it seem feasible that it is still not ready after 6 days given very active yeast? Thx for all this helpful info — Ann. So I added more water 1. It was a little foamy this morning before adding water. Can I save this starter? You can feed all of China on that!
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