Frequently Asked Questions

Sourdough Starter

Why isn’t my starter bubbling yet?

At this stage, your starter is still developing its natural balance of wild yeasts and bacteria, and this takes time. Continue feeding as directed and, if possible, place it somewhere slightly warmer. Activity can vary depending on temperature, flour, and your kitchen environment, so a slower start is perfectly normal.

My starter rose once and then stopped, have I done something wrong?

Not at all. This is a very common part of the process. Starters often rise and fall as they build strength, particularly when feeding ratios increase. Stay consistent, and over time it will become more stable and predictable.

Is it normal to smell this strong?

Yes, entirely. In the early days, your starter may develop tangy, slightly alcoholic, or even acetone-like aromas. This simply means it is active and in need of feeding. Continue as normal, ensuring the lid is not sealed too tightly. If you ever notice mould or a truly unpleasant, rotten smell, it’s best to start again.

Whats the liquid on the top?

This is a sign your starter is ready for feeding. You can either stir it back in for a slightly deeper flavour, or pour it off before feeding — both approaches work well.

What if I forget a feed?

There’s no need to worry, sourdough is more resilient than it seems. As long as there’s no sign of mould, simply give it a good mix and feed it as soon as you can.

Does it matter if I feed a little earlier or later?

Not particularly. A variation of an hour or two will make very little difference. As your starter matures, you can begin to time your feeds around your baking schedule. If you anticipate a longer gap between feeds, placing it in the fridge will help slow things down.

Does the brand of flour matter?

Not especially. Any good-quality strong white bread flour with a high protein content will work well. Even basic supermarket varieties can produce excellent results.

Where is the best place to keep my starter?

A warm, consistent environment is ideal. A sunny windowsill, a slightly warm room, or even an oven with just the light on can all work well. Sometimes it simply takes a little experimentation to find the right spot.

Does temperature really make a difference?

Yes, it plays a significant role. Warmer conditions encourage faster fermentation, while cooler environments will slow things down. If your kitchen is on the cooler side, placing your starter somewhere warmer can make a noticeable difference.

Can I use tap water?

Absolutely. As long as it’s safe to drink, tap water works perfectly well.

Discard

Why do I need to discard some of my starter at the beginning?

In the early stages, your starter is still developing its natural acidity and strength. The discard at this point isn’t yet suitable for baking, so it’s best to remove it until your starter becomes active and reliable.

When can I start using discard?

Once your starter is strong, consistently doubling, and you’ve moved on to larger feeds, you can begin saving and using your discard in other recipes.

When should I start again?

Only if you see mould or notice a thick, unpleasantly slimy layer. In that case, it’s best to begin afresh.

Why doesn’t my starter look like yours?

No two starters are ever the same. Variations in flour, temperature, and environment all play a part, so yours will develop in its own unique way.