A living link to the earliest bakers

1. Is my sourdough starter alive?

Yes. Your starter is a living culture of wild yeast and beneficial bacteria that helps your bread rise naturally.

2. How often should I feed my starter?

Feed your starter once daily if kept at room temperature, or once weekly if stored in the refrigerator.

3. What flour should I use?

Unbleached all-purpose flour works best. Bread flour or whole wheat flour can also be used—consistency is key.

4. What type of water is best?

Filtered or bottled water is recommended. 

5. Why does my starter smell sour?

A sour aroma is normal and expected. If the smell becomes very strong or alcoholic, your starter simply needs to be fed.

6. What is the liquid on top of my starter?

This liquid, called hooch, indicates your starter is hungry. You may pour it off or stir it in before feeding.

7. How do I know when my starter is ready to bake with?

Your starter is ready when it consistently doubles in size within8-12 hours after feeding and shows visible bubbles.

8. Do I have to discard starter when feeding?

No. Discarding is not required every time you feed your starter. You only need to discard if your jar does not have enough space for the starter to double in size. If there is plenty of room, you can feed without discarding.

9. Can I store my starter in the fridge?

Absolutely. Once it’s active and established, the fridge slows it down and makes maintenance easier.

10. What if I miss a feeding?

No worries. Sourdough starters are resilient. Feed it and allow time for it to recover.