Sourdough for Beginners - Troubleshooting Common Problems
Today, we are talking about sourdough and how I’ve made it easier (and less overwhelming) over the years. I know sourdough can seem like a daunting project, but I’m here to share some tips and tricks to help make it more approachable, whether you’re a beginner or you’ve been baking for a while.
Key Points:
No Pressure to Make Sourdough: If you're already baking any kind of bread from scratch, you're doing great! Don’t feel pressured to switch to sourdough if it doesn’t feel right for you. The important thing is you're baking at home and avoiding store-bought bread when possible.
My Simple Sourdough Starter Feeding Method: I know a lot of people overthink sourdough, but it doesn't have to be complicated. I keep my starter in the fridge, and when I need it, I feed it and let it warm up. Here’s my feeding routine:
Keep the starter in a mason jar with a beeswax cloth or cloth napkin on top (secured with a rubber band).
When you want to use it, pull it out a day before and feed it equal parts flour and water to match the amount of starter you have.
Feed it again a few hours before baking.
After baking, leave 1 ¼ cups of starter, feed it the same amount of flour and water, and return it to the fridge.
You can leave it in the fridge without feeding it for up to two months and still bring it back to life!
Don’t Worry About Perfect Ratios: There are so many “correct” ways to feed your starter with ratios like 1:1:5 or 1:1:1, but honestly, consistency is more important than exact measurements. Adjust the consistency to your liking—whether you prefer it thick or more runny. Just make sure to balance moisture with your recipes.
Reviving a Dormant Starter: If you’ve neglected your starter, don’t panic! It’s not dead, and it’s easy to bring it back. Just pour off any “hooch” (the brown liquid on top) and start feeding it about ¼ cup of flour and water twice a day, keeping it warm. Within a week, it should be bubbling and ready to bake with.
Sourdough Doesn’t Have to Be Hard: I really want to stress this—sourdough doesn’t need to be complicated. In fact, there’s not much difference between making sourdough and regular yeasted bread. Once you get comfortable with your starter, you’ll find your rhythm, and it’ll become second nature.
Resources:
For more details on my sourdough feeding method and other tips, check out this blog post where I’ve written everything out. You can also find more recipes there to try with your sourdough starter!
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