As part of the characterization you instruct us to transfer some of the starter into a new jar. What should I do with the leftover starter? Which jar do I keep for making bread?

We’ve asked you to transfer your starter to a new jar on day 15 to ensure that you (and we) can get a clear visual of maximum height and bubble production. After you’ve submitted your data and pictures on day 15, you can maintain and use the starter(s) however you like!  […]

As part of the characterization you instruct us to transfer some of the starter into a new jar. What should I do with the leftover starter? Which jar do I keep for making bread?2020-05-04T14:58:24-04:00

My starter isnt bubbling up (or was bubbling up for the first few days, but now is not). Did I kill it??

Don’t despair!  You shouldn’t expect a stable starter for at *least* ten-fourteen days. In that time, a lot is changing within your starter. As acids (produced by the Lactobacillus bacteria) build up, they start to kill other microbes. Sometimes these microbes are dominant in the starter for the first few days and can make a […]

My starter isnt bubbling up (or was bubbling up for the first few days, but now is not). Did I kill it??2020-05-04T11:14:36-04:00

Can I use my discarded starter?

You certainly can, but be warned: many starters haven’t reached their full, glorious bread-making potential before 15 feedings. At that point, a starter is considered “mature”, with a stable microbial community full of acid-producing bacteria and acid-tolerant yeasts that leaven and flavor your bread. Before that, the community is changing daily in a […]

Can I use my discarded starter?2020-04-30T10:51:01-04:00

My starter is only a few days old but it is already bubbling up! Is it ready to bake with?

Not yet. It may be tempting to start using the starter now, but for now, keep doing the daily routine of discarding and feeding. A functional starter is dominated by lactobacillus bacteria (which produce acid) and acid tolerant yeast. Before the bacteria start producing acid, other microbes are competing with the yeasts. These microbes,  often […]

My starter is only a few days old but it is already bubbling up! Is it ready to bake with?2020-05-04T11:15:05-04:00

If I manage to grow my starter and it lasts for a while, can I feed it different flours?

We prefer that you stick to one type of flour per starter for the first 15 feedings; but after you submit your data, you can feed your starter whatever you like. As with so many other questions, there hasn’t been any formal research into the effect that a “change in diet” might have […]

If I manage to grow my starter and it lasts for a while, can I feed it different flours?2020-04-29T16:10:17-04:00

Is it possible to use sourdough for other baked products?

Martha:  Absolutely. In the scientific literature, sourdough has been studied in various bread-like products, like Ethiopean injera, lavash (western Asian origin), and pizza (Zolfaghari et al., 2016; Gaglio et al., 2018; Fischer et al., 2014). But, there are hundreds of recipes out there for sourdough “anything.” Sourdough pancakes, sourdough waffles, sourdough granola bars, […]

Is it possible to use sourdough for other baked products?2020-04-21T09:40:17-04:00