Can I speed up or slow down the sourdough process?

Yes, temperature plays a crucial role in influencing the fermentation timeline of both the starter and dough. Here's how you can manipulate the process:

Warmth for Acceleration: In colder conditions or during winter, consider using warm water when feeding your starter and making dough. This helps kickstart fermentation.

External heat sources, like placing a blanket on your jar or bowl, using a heated dough mat, or utilizing the oven with the light on (be cautious to not turn the oven on), can expedite the overall rise time.

Increase the amount of starter being used in the dough. If you’re using 50g per loaf, as my recipe suggests, and the bulk ferment is taking longer than 12hrs, opt for 75- 100g of starter and see if that works better for you.

Cooling for Control: During warmer conditions or in the summer, opt for room temperature water and shorten the fermentation time. The dough that might take a longer time to proof in winter with warm water may rise faster in the summer when using room temperature water. When you want to extend the rise time of the starter or dough, use the fridge to significantly decelerate fermentation.

How do I care for my sourdough starter?

See our page on how to care for your sourdough starter here: Sourdough Starter Maintenance

How do I store sourdough bread?

Store sourdough in a paper bag or cloth to maintain its crustiness. If storing for an extended period, freeze the bread within 3 days to stop it from going stale.

Can I make sourdough without a dutch oven?

Yes. You can use the dutch oven technique of baking with any covered dish that is big enough to fit your loaf, is oven safe to 500°F and has a sturdy lid to keep in all the steam during the first 20 mins of baking. You can also use 2 loaf pans on top of each other. Just place your shaped dough in a loaf pan, spritz with water and place another loaf pan on top and bake at 430°F for 20 minutes covered and 20 minutes uncovered or until internal temp reaches 200°F.

The bottom of my crust keeps burning. What can I do to prevent that?

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Why does my bread have a gummy texture?

The gummy texture in bread can be attributed to several factors. Some common reasons include underbaking, using a starter that is not mature enough, not waiting long enough for your loaf to cool before you cut into it, and using too much water in your recipe.

Is it necessary to use organic flour for sourdough?

Organic flour can be beneficial, as it might have a higher microbial diversity. However, conventional flour works well too. The key is to choose unbleached and unbromated flour for optimal results.

My starter has bubbles but it is not rising. Can I still make bread with it?

A mature and healthy starter should always be doubling or tripling in size 8-12hrs after feeding it. If your starter is sluggish, try feeding with warm water at a 1:5:5 ratio (10g starter, 50g flour, 50g water). I recommend this as a reset but I actually always feed my starter at this ratio to keep it nice and strong!

Can I use tap water for my sourdough starter?

It depends, as some tap water is harsher than others. Be mindful of chlorine, which can hinder fermentation. You can dechlorinate tap water by letting it sit at room temperature, uncovered for 24 hours or using a water filter.

Can I use gluten-free flour for sourdough?

Sourdough traditionally relies on gluten for structure, but you can experiment with gluten- free flours like rice flour or a gluten-free flour blend. Note that the texture may differ from traditional sourdough and the flours work a lot differently than traditional wheat flours. Use a specific gluten-free sourdough recipe when experimenting.

Can I toss my discard down the drain instead of saving it?

No! Your drain + your sourdough discard are not friends. Once flour and water dry, they turn extremely hard and can block your pipes. It’s best to discard any unused starter into the garbage can (if you’re not saving it for discard recipes). Another trick is to let your discard dry overnight in the jar; it will flake right off the next day.

I’m following the recipe EXACTLY but my bread is still not turning out. What do I do?

Sourdough, while we try to be as accurate as possible, is an art. Even when following a recipe exactly as written there are external factors at play. Is it cold, hot, humid? Was your starter not at peak before starting the recipe? Are you using non-filtered water? All-purpose vs. bread flour? It’s best to go off of visual and physical cues when the recipe seems ‘off’. Aim for a longer bulk fermentation process where the dough doubles in size. You can also try the poke test (see next Q+A).

What is the poke test?

The poke test is a simple method used to check if your dough has completed bulk fermentation and is ready for the next step, typically shaping or proofing. During bulk fermentation, the dough should rise and develop air bubbles as the yeast ferments the flour and water.
To perform the poke test:

1.Wet your finger to prevent dough from sticking.
2.Gently press your finger into the dough about half an inch deep. 3.Observe how the dough responds:

If the indentation springs back quickly or fills in completely, the dough needs more time to ferment.
If the indentation remains and does not spring back (or springs back slowly), the dough is likely fully fermented and ready for the next stage.

The poke test helps you assess whether the dough has developed enough gas and structure, ensuring the dough isn't under- or over-fermented.

My starter looks pink. Is it okay to use?

No, if your starter is pink, red or orange in color that means it most likely has a bacterial contamination. While some color changes in the starter (such as slight discoloration on the surface) can occur, any strong pink, red, or orange hues are generally a sign of problems. Starting a new batch with a clean container and fresh ingredients is the best way forward.

I put my starter in the fridge for a week. It now has a brown liquid on top. What is it?

The brown liquid on top of your sourdough starter is called hooch. It's a natural byproduct of fermentation and occurs when your starter has been left without being fed for a while, typically in the fridge. Hooch is made up of alcohol and water that the yeast and bacteria in the starter produce as they consume the available sugars in the flour. Stir it back in or toss it, but rest assured; it’s safe!