How to use Sourdough Starter

So, you’ve successfully turned all purpose flour and room temperature water into your own sourdough starter! Congrats on cultivating wild yeast as the first step to homemade sourdough bread!

Now comes the fun part: learning how to use sourdough starter... Whether you’re a seasoned bread baker or a newbie, this is your go-to-guide for transforming active sourdough starter into delicious sourdough loaves, pancakes, buns, cinnamon rolls and more.

How to tell your Sourdough Starter is ready to use.

Okay, so you’ve got this bubbly, frothy thing going on in your jar, but is it actually ready to bake with? Let’s figure it out. A healthy, active sourdough starter is crucial for successful bread making. It should double in size within about 8-12 hours and have a pleasantly sour aroma. Use a rubber band to mark your jar at the beginning level of your sourdough starter, then feed it, and wait for it to double or triple in height! 

Look for a bubbly, airy texture and a slightly acidic scent. If your starter passes these tests, it’s ready to be the star of your next sourdough recipe!

Remember, every starter is different, so don’t be discouraged if it takes a little while to get the hang of it. With a little patience and practice, you’ll be baking delicious sourdough bread in no time.

The Float Test: Does it Really Work?

You’ve probably heard about the float test. This is where you drop a spoonful of your starter into a glass of water and if it floats, it’s ready to go. Float tests are a good idea for beginners who are wondering if their starter is ready to bake... But after years of sourdough baking, I’m not convinced it’s the best indicator of sourdough readiness.

Sure, a bubbly starter is less dense, so it might float. But sometimes, a really active starter can get degassed just from transferring it to the water. And then there are those times when a starter is perfectly ripe but sinks like a rock. So, while it's a quick and easy test, I wouldn’t rely on it solely.

The best way is to trust your senses more than a float test. Look for that bubbly, airy texture, smell that tangy aroma, and remember how long it took to double in size. If it checks those boxes, you've got a healthy sourdough starter that's probably good to go!

Using Sourdough Starter in Recipes

Measuring Your Sourdough Starter

Accuracy is paramount when baking with sourdough. While some recipes might suggest a cup or spoonful of starter, for the most precise results, weighing your starter is highly recommended. A kitchen scale is a valuable tool that provides exact measurements, ensuring consistency in your bakes.

Weighing Your Starter

Precision: Most sourdough recipes specify the exact weight of starter required. By weighing your starter, you guarantee accurate measurements every time.

Consistency: Consistent measurements lead to more predictable results, helping you achieve your desired bread texture and flavor.

Using Volume Measurements

If you don't have a kitchen scale, you can use measuring cups or spoons, but be aware that the density of sourdough starter can vary.

Inaccuracy: Volume measurements are less precise compared to weight measurements. The amount of starter in a cup can fluctuate based on its hydration level and temperature.

Adjustments: You might need to add extra flour or water to achieve the correct consistency when using volume measurements.

Remember: While using a scale is ideal, don't be discouraged if you don't have one. With a little experimentation, you can achieve satisfactory results using volume measurements. However, for the most reliable and consistent outcomes, investing in a kitchen scale is strongly advised.

Gentle Handling Your Starter

One of the common mistakes new sourdough bakers make is overmixing their starter into the dough. This can weaken the gluten structure and affect the bread's rise.

• Gentle Folding: Instead of stirring, opt for a gentle folding technique. This incorporates the starter without disrupting the dough's delicate balance.
• Active vs. Inactive Starter: Some recipes call for active starter, while others use inactive or fed starter. Always read the recipe carefully to understand the specific requirements.

Hydration Levels

The hydration level of your starter can impact the overall hydration of your dough.

• Hydration Ratio: This refers to the ratio of water to flour in your starter. A higher hydration starter will contribute more moisture to your dough.
• Adjusting Your Recipe: If you're using a wetter starter, you might need to adjust the water quantity in your dough recipe accordingly, or add a bit more flour;)

How to use sourdough starter in different recipes.

Your sourdough starter is very versatile... It'll transform the way you bake! Sourdough starter uses extend way beyond bread! You can use sourdough starter in any delicious bake, including sourdough strawberry shortcake, and:

• Breads: The foundation of sourdough baking, use your starter to make artisan sourdough loaves and breads. You can also make bread crumbs out of old sourdough bread!
• Pancakes and Waffles: Sourdough starter adds tangy flavor and fluffiness to regular pancakes and waffle recipes... I usually use baking soda instead of baking powder in sourdough recipes, but both will work.
• Muffins and Quick Breads: Sourdough starter really enhances flavor and texture of any muffin... It also adds so much flavor and tummy comfort to quick breads that can be long fermented with sourdough... Just add the baking soda or powder after an overnight ferment!
• Pizza Dough: Sourdough starter adds a chewy texture to pizza crust, and of course makes a flavorful crust. 
• Crackers and Biscuits: Sourdough starter can change the way you make biscuits forever! Use your starter as a base for sourdough biscuits or cheddar sourdough biscuits! When you do, you'll need less butter and fats, and they'll still be flaky and moist! Sourdough starter is a great base for any cracker recipe! It adds a unique crunch and depth of flavor.

Experiment! Don’t be afraid to adjust measurements and techniques to find what works best for you, your starter, and your kitchen. If your home is humid you may need to add flour, if your home is dry, you may add more water.

How to use sourdough starter for whole wheat & rye bread.

While you can use your regular sourdough starter for whole wheat and rye bread, creating a specific levain with these grains enhances your finished loaf!

Understanding the Differences

• Whole Wheat: Whole wheat flour contains the entire grain, including the bran, germ, and endosperm. This means it's higher in fiber and nutrients but can also be denser and slower to ferment.
• Rye: Rye flour has a distinct flavor and can be sticky and challenging to work with. It also ferments differently than wheat flour.

Building a Whole Wheat or Rye Levain

To create a levain specifically for whole wheat or rye bread, you'll follow a similar process as building a regular levain, but with a few adjustments:

1. Start with a Strong Starter: Ensure your main sourdough starter is healthy and active.
2. Choose Your Flour: Use either whole wheat or rye flour as the base for your levain.
3. Adjust Hydration: Whole wheat and rye flour absorb more water than all-purpose flour. You might need to increase the hydration of your levain accordingly.
4. Extend Fermentation Time: Due to the nature of these flours, you may need to extend the fermentation time for your levain to develop the desired flavor and acidity.

Combining Whole Wheat and Rye

For a truly complex flavor, consider creating a levain that combines both whole wheat and rye flour. This can result in a bread with a rich, earthy taste.

Tips for Success

• Don't be afraid to experiment with different ratios of flour and water to find the perfect balance for your levain.
• Building a strong whole wheat or rye levain takes time. Be patient and allow the flavors to develop.
• Consistent temperature is crucial for levain development. A warm environment can speed up fermentation.

Mature Starter vs. New Starter:

So, you've got this bubbly, frothy thing going on in your jar, but is it a mature sourdough starter? Let's break it down.

New Starter: A Baby Step

A new sourdough starter is like a tiny ecosystem just getting started. It's full of potential, but the balance of wild yeast and bacteria is still developing. 

These young starters can be a little unpredictable. You might find they're slow to rise, have inconsistent activity, or produce bread with a mild flavor. It's like raising a sourdough puppy - lots of love and patience are needed!

Mature Starter: The Bread-Making Boss

A mature sourdough starter is like a seasoned sourdough pro. It's a well-established colony of wild yeast and bacteria that work together in harmony. 

This balance gives a mature starter its reliable performance. You'll notice consistent activity, a strong sourdough aroma, and excellent bread-making abilities. A mature starter is like having a trusted baking buddy.

What makes a starter mature? It's a combination of age, consistent feeding, and the right environment. Think of it like aging a fine wine - time and care develop complexity and character. A mature starter will have a more developed flavor profile, producing bread with a tangy, complex taste.

Even a mature starter goes through phases. Changes in temperature, humidity, or even your flour can affect its behavior. So, while a mature starter is generally more reliable, it still requires attention and care.

Speed Up Sourdough Starter Maturation

Eager to get baking with your sourdough starter? Let's talk about how to speed up that maturation process!

Environment

• Temperature: Warmth is a catalyst for yeast activity. Aim for a consistent temperature around 75-80°F (24-27°C). You can use a proofing box or a warm oven with the light on to create a cozy environment.
• Humidity: A slightly humid environment helps yeast thrive. A damp towel draped over your starter jar can increase humidity.

Frequent Feedings

Regular Nourishment: Feeding your starter more frequently can accelerate its development. Instead of every 12 hours, try feeding it every 8 or even 6 hours.

Increased Amounts: Consider increasing the amount of flour and water you feed your starter. This provides more food for the yeast to multiply.

Flour & Water

• Whole Grain Organic Flours: The type of flour you use in your sourdough starter makes a big difference! Using whole wheat or rye flour in your feedings can kickstart the process. These grains contain more nutrients that can encourage yeast growth.
• Use filtered water not tap water... Tap water has chlorine in it and it can stunt the growth of healthy bacteria in your sourdough starter;)

Patience

Time is Key: Remember, maturation can take a long time. While these methods can help speed things up, it's still essential to let your starter develop naturally.

Don't Rush It: Overfeeding or creating an overly warm environment can actually hinder development.

Sourdough Discard

If you are using the discard method, you may end up with so much starter that you're tempted to toss some out..... Don't let your sourdough discard go to waste!

The natural yeast developed by the fermentation process of your kitchen counter makes a tangy byproduct can be transformed into a variety of delicious treats. Sourdough discard is a pre-fermented dough, so it can shorten baking time compared to recipes using traditional yeast. Unlike commercial yeast, Sourdough Discard adds so much to your recipes and kitchen:

• Taste: Sourdough discard adds so much unique tangy flavor and great texture to almost any baked good, so use it, don't toss it out!
• Sustainability: You'll also be saving money and reducing your food waste by repurposing sourdough discard in: sourdough corn bread, cookies, cakes, sourdough tortillas and so much more!

Sourdough Discard Recipes

​You can use your sourdough discard in my sourdough Banana bread, sourdough zucchini bread, and sourdough pumpkin bread recipes! These are excellent options, but the uses are endless. Sourdough discard adds depth of flavor and moisture to any recipe;)

Create fluffy and flavorful pancakes or waffles with a tangy twist with sourdough discard, a few eggs, sugar, salt, oil and baking soda or baking powder.... The possibilities are endless.

How to Use Sourdough Discard

Don't let that precious sourdough discard go to waste! This tangy treasure trove can elevate your baking game.

Sourdough discard is essentially the portion of your starter you remove before feeding it. While it might seem like a waste, it's packed with flavor and can be a secret ingredient in many recipes.

Consistency is Key

One of the challenges with sourdough discard is its varying consistency. It can range from thick and gloopy to runny. 

Adjust Liquids: If your discard is thick, you might need to add extra liquid to your recipe. Conversely, if it's too runny, you might need to add more flour. Experiment: Don't be afraid to play around with different amounts of discard to find the perfect balance.

Taming the Tang

Sourdough discard brings a delightful tanginess to your baked goods. The key is to balance the tartness with sweetness or savory flavors. Think sweet treats like muffins or cookies, or savory options like tortillas and sourdough crackers or pizza crust.

The tanginess of sourdough discard can complement other flavors, so don't be afraid to experiment with different combinations.

Get Creative

The possibilities are endless when it comes to using sourdough discard. Don't Be Afraid to Experiment... Try different recipes, adjust quantities, and have fun! 

Start Small! If you're new to using sourdough discard, start with a small amount in your recipes to get a feel for its impact. Remember, every batch of sourdough discard is unique, so don't be discouraged if your first attempts aren't perfect. With a little practice, you'll become a sourdough discard master!

Feeding & Maintaining Sourdough Starter

You’ve got this bubbly, little ecosystem going on in your jar. Congrats! Now, let’s talk about feeding and maintaining your sourdough starter. It’s like caring for a tiny, hungry pet that happens to make amazing bread.

Basic Feeding Schedule

Every starter is different. Some starters are more active than others, and environmental factors like temperature can affect their appetite.

Don’t be afraid to adjust the feeding schedule based on your starter's behavior... If it’s doubling in size in less than 12 hours, you might need to feed it more often. If it’s taking longer, you can wait a little bit longer between feedings.

Feeding Ratios

A common feeding schedule is every 12 hours. You’ll want to discard half of your starter and then feed it with equal parts flour and water. For example, if you have 100 grams of starter, discard 50 grams, and then add 50 grams of flour and 50 grams of water.

Using measuring cups: Every 12 hours discard half of your starter and then feed it with equal parts flour and water. For example, if you have 1 cup of starter, discard ½ cup, and then add ½ cup of flour and ½ cup of water.

Using measuring cups can work, BUT it's less precise than weighing your starter. Different flours and water densities can affect the measurements. For more accurate results, consider investing in a kitchen scale.

Find Your Feeding Method

There are a few different ways to feed your sourdough starter:

• Discard Method: This is the classic method where you discard a portion of your starter before feeding. This helps manage the amount of starter you have.
• No-Discard Method: This is the method I use. As the name suggests, you don’t discard any starter. Instead, you feed it as usual and gradually increase the amount of starter over time. This method can be a little messier but it’s great for building up a strong starter quickly. Learn more here.
• Refreshing: This method involves discarding all but a small amount of your starter and then feeding it with fresh flour and water. It’s useful for restarting a sluggish starter or when you want to make a fresh beginning.

Storing Your Sourdough Starter & Keeping it Happy

Room Temperature: If you bake regularly, keeping your starter at room temperature (around 70-75°F) is convenient. Just remember to feed it every 12-24 hours.

Refrigeration: If you don’t bake as often, you can slow down your starter by refrigerating it. Feed it once a week or so. When you’re ready to use it, bring it back to room temperature and resume regular feedings.

Freezing: For longer-term storage, you can actually freeze your starter! Divide it into smaller portions, remove as much air as possible, and freeze in airtight containers. When ready to use, thaw in the refrigerator and then bring to room temperature before feeding.

Troubleshooting Common Issues

Don’t worry if your starter doesn’t behave perfectly right away. It takes time to develop a rhythm for using your sourdough starter. Here are some common issues and tips:

• Slow Starter: If your starter is taking too long to double, try feeding it more frequently or increasing the temperature.
• Mold: Mold can appear if your starter is too wet or if you’re not cleaning your jar properly. Discard any moldy starter and start over with a fresh batch.
• Off Smells: If your starter has an unpleasant odor, it might be contaminated. It’s best to discard it and start again