Use these Sourdough Starter Tips for Success to make a stronger sourdough starter, and you’ll be on your way to making great sourdough bread in no time!
My top 5 Sourdough Starter Tips for Success:
1. Maintain a schedule to feed your sourdough starter. Maintain a regular schedule to feed your sourdough starter, dependent on how often you bake with it. I bake anywhere between 3-10 loaves a week, so the amount of times I feed my starter varies. Every sourdough starter behaves differently (especially dependent on ambient temperature), so feed yours as much or as little as needed - although I always recommend feeding it at least once a week.
2. Know how to store your starter. There are many ways you can store your sourdough starter. I prefer to keep my active starter on top of the refrigerator, then when I'm not using it, I keep it tucked away inside the refrigerator.
How to Refrigerate a Sourdough Starter
Feed the starter as normal.
Let it set at room temperature for at least a few hours to kick-start some fermentation activity.
Place in a cold part of your refrigerator and feed at least once a week.
How to Dry a Sourdough Starter
Spread active sourdough starter thinly on parchment paper or a silicone baking mat.
Set in a cool, dry place to completely dry until brittle. This can take anywhere from 8 hours to a few days depending on humidity - I live in South Florida (hello, humidity!) so I usually keep mine out for a few days.
Break apart and place in a dry storage container or sealed jar indefinitely.
This is the storage option I recommend sending sourdough starter in the mail, or if you know you will not be baking with it for many months.
And good news! I am fully stocked with my Dehydrated Sourdough Starter! So if you want to skip the process of making your own starter, head here or to my Etsy store (click photo below) to purchase some of my live starter.
3. Maintain a small sourdough starter. I keep a small sourdough starter (about 50g) and use it for baking throughout the week. I bulk it up as needed - when I know I have multiple loaves to bake.
Keeping a small sourdough starter reduces waste and allows for a more manageable one -you can always make a larger one a day or two before baking.
4. Measure your ingredients by weight. This is SO important, especially when first starting out. Measuring your sourdough starter ingredients by weight will ensure that you feed your sourdough starter with a consistent feeding ratio.
In general, measuring baking ingredients by weight will make your baking better too! Weight measurements are more accurate and will help you so much - trust me on this one. I use this Digital Glass Scale (which I LOVE!), but there are several others for sell if you're looking for a less expensive option.
5. Keep your sourdough starter at the right temperature. I can't stress this enough...
A sourdough starter is a live culture of bacteria and yeasts. Sourdough starter is very resilient but performs best at slightly warmer than average room temperature. Keeping your sourdough starter at the right temperature will help you bake better bread. I promise!
The best temperature for a sourdough starter is between 75-80ºF. For those of you living in cooler climates, I recommend finding a warm place to put your starter - on top of the refrigerator is a great spot, or inside the oven with the oven light on (be cautious not to forget it's in there before turning the oven on!). They also make Sourdough Homes if you can't find a nice, warm spot for your starter.
BONUS TIP: Keep an Additional Sourdough Starter in Your Fridge
You never know when something could happen to your beloved sourdough starter & need a backup. Be sure to keep at least one extra sourdough starter on hand in case yours gets knocked over, accidentally thrown away, baked in the oven, or unexpectedly dies. I always make sure to have some extra in my fridge!
If you're ready to start your very own Sourdough Journey, & are local to South Florida, join me for one of my in-person Basic Sourdough Classes! And good news for those not local to Florida, online classes are starting in November!
Here is the schedule for my upcoming classes:
Saturday, November 4th 11-12:30pm - SPECIAL class hosted by One World Zero Waste - 354 S Cypress Dr #1, Tequesta, FL 33469
Friday, November 10th, 1:30-3:00pm @ my home in Palm Beach Gardens, FL.
In the sourdough class we’ll cover topics like:
Caring for and feeding a sourdough starter
Baking sourdough bread on a busy schedule
Learning to read your dough
Troubleshooting + so much more
All participants will take home some of my mature, sourdough starter "Ro." Plus, you will get a digital pdf with recipes, an FAQ, & access to my private Facebook group.
These classes are perfect for the upcoming holiday season - either as a gift for a loved one or a gift for YOU!
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