5 Things I've Learned from Working with Sourdough Starter

I originally shared this post in October 2020. I wasn’t quick to hop on the sourdough train, but here we are, 2024 and I’ve still got my starter going! I’ve learned a lot along the way.

Are you still cooking with sourdough starter? I wonder if you’d agree with these and also, what would you add?

I don’t claim to be a phenomenal baker but when my friend offered to give me some of her starter and with the weather turning cooler it seemed like the perfect time to try. I was quickly researching recipes and asking friends for advice.

Cooking is more what I enjoy. Baking on the other hand requires a lot more science and your window of failure seems larger. Sourdough is no different. If the starter isn’t alive, active and bubbly you may fail at a recipe.

Since starter is alive and active it’s something you need to feed and care for lest it goes dormant. Working with it happened quickly once I received mine, and here’s what I’ve learned in the last four years!

4 Things I’ve Learned from Starter

Try lots of different recipes!

I’ve made this sourdough boule which is great for an anxious baker, these sourdough popovers which were a hit, pumpkin bread with sourdough, cinnamon bread with sourdough, this sourdough boule and then these loaves too. One more. I made this no-knead bread too.

The popovers were an excellent way to use up some starter, the pumpkin bread is very yummy, and this sourdough boule is so far my favorite method and yielded the best results.

The cinnamon bread and tangy loaves were a flop, but most things taste fine toasted and with butter so all was not lost! As far as the loaves go baking in a dutch oven is the way to go and will yield the beautiful crust your sourdough dreams are made of!

2. The Rule of 3’s

I’m not really sure if it’s a rule but here’s what I know now. If my sourdough is in the fridge I’ll take it out in the morning, feed it early, feed it again at night, feed it again the next morning and plan to make the bread within 1-3 hours of the third feed.

I’m no expert but this has been the resounding insight you all have provided! One time I waited later in the day to start the bread and it was apparently too far from when I had fed the starter in the morning so it wasn’t as ripe and the recipe didn’t turn out well.

Now I know to feed the starter and make bread within a few hours.

3. King Arthur and Other Experts are your friend.

In times like these go to the experts! I love other bloggers, but baking bread and referencing King Arthur is a bit like referencing Cooks Illustrated or Ina Garten as superior. I’ve really appreciated all the King Arthur site has to offer!

One tip from them, when you go to their sourdough section you’ll see they mention unfed starter and ripe starter. Making the pumpkin bread was a good way to use some starter that didn’t have to be ripe!

4. You’ll gain wisdom along the way!

My goal has always been to have a really sour sourdough and one with lots of nice holes in it. Folding the sourdough during the rising process has helped with this. Some believe water and flour ratios are the key and others may argue the salt. I like to use kosher salt, though I have used pink salt as well.

Some recipes have the bread rise overnight in the fridge. This no-knead sourdough allowed me to bring bread to a friend’s at lunch time!

As I’ve learned, adding whole wheat flour can help the starter be more tangy. I often don’t do this, but it’s something worth playing around with!

5. I can tell you without a doubt that fruit flies LOVE sourdough starter.

Thankfully mine doesn’t sit around long and when I know I won’t be cooking with it I place it in the fridge. My sourdough starter won’t stay in the refrigerator for longer than a week. We all like bread and waffles too much!

Research recipes before you make them so you’re sure of the timing and when your boule will be done. You may swear as I just did, “I’m never paying $5 for a loaf of good bread again.”

You can do it friends. I believe in you! Have fun and happy baking!