With just a little bit of flour, water, and patience, you can be making sourdough in no time.
When properly fed, and taken care of, sourdough starters can last forever. The Mother Culture we make our sourdough with has been flourishing for 5 years!
Making sourdough can seem daunting, but when you get down to it, you’ll see that its simpler than you believe – don’t over think it 🙂
Depending on the temperature of your home, the entire process to create a functional starter will take about 5-8 days from start to finish. With the colder weather upon us, it’s not uncommon for it to take up to 14 days. Once it’s reached a billowy stage, you will just have to keep it refreshed..
Think of it like your new family pet; feed it, love it, take care of it, and in return it will love you back.
The incredible thing about sourdough made in your own home is that it will never be the same as someone else’s. Why’s that? Sourdough culture is made from the wild yeast and microbes that live everywhere in your home – in flour, air, the fruits in your kitchen! Sourdough bread is made by the long fermentation of dough using wild harvested lactobacilli and yeast. The lactic acid, which creates a milky texture, is produced by the lactobacilli which gives your loaf a rich, sour flavour profile, and has many health benefits! Take a look at this article we wrote to learn more about the fermentation process before you put your baking hat on and move full-steam ahead “Demystifying Sourdough”.
Now that you’ve learned about all the reasons you should be making sourdough, lets not waste another minute, ok? Ready. Set. Go.
I forgot to feed my starter for a few days; did I kill it?
Just like you, your sourdough starter is very resilient.
If you’re going on vacation, you dont have to worry while you’re away.
If you forget to feed it for a few days, or even a week or two, don’t stress. After a refreshment, and several hours, it will bounce back in almost any case.
My sourdough isn’t rising and falling as it should. What should I do?
Wild yeast needs a bit of warmth to thrive. Optimal temperature for a sourdough kitchen is between 20°C – 23°C (70°F- 85°C F), basically, if you’re comfortable in a t-shirt and jeans, the temperature is perfect.
My starter smells funny, and it’s rising too fast. What’s going on?
It’s important to remember that sourdough culture harvests the wild bacteria in the air, that being said, if your culture is close to things that are highly microbial, it can start to change the composition of your starter. Try to keep it away from your kombucha, or fruits, and certainly your compost bin.
There is mold in my jar, should I give up?
Mold doesn’t often occur with sourdough because you are dealing with similar bacterias, though it does happen. Stay calm, just transfer your starter to clean new jar, trying your best not to bring the mold with you.
There is a black liquid on top of my starter, what did I do wrong?
You didn’t do anything wrong. This is totally natural if you haven’t fed your starter for a few days. This black liquid, called the hooch, is just your starter’s way of saying “feed me!” Pour out the hooch and feed the starter as usual, et voila, back to normal!
There are pink and orange spots growing on my starter, what now?
At this point, and only this point, do we discard the starter entirely.
Pink and orange spots and speckles are signs are bad bacteria, ones that make you feel sick.
This only occurs if the starter has been left for months on end, or if there has been some sort of cross-contamination, such as putting in a dirty spoon or starting off with a dirty jar.
Don’t try to salvage what you have if you see pink and orange spots, just start fresh.
Happy baking! xx