Getting into baking your own homemade bread? It’s only a matter of time before you graduate from beginner bread recipes to the more advanced bakes. Before you know it, you’ll be dabbling in the world of sourdough. Sourdough is a bit different than most yeasted breads because it starts with, well, a starter. Sourdough starter is fermented and contains natural yeast which gives it its signature tang.
Ready to dive into the world of sourdough? You can follow our Associate Culinary Producer Audrey Rompon’s sourdough journey. We’ve also got answers to your most burning sourdough questions from Audrey and Senior Food Stylist Josh Rink.
What is sourdough starter exactly?
Sourdough starter is natural or “wild yeast” and bacteria that’s grown over time with the help of water, flour and fermentation. If you’re relying on natural yeast for your starter, it can take some time for it to develop. You can jump-start your starter with packaged yeast.
This mix of yeast, flour and water that’s been fermented gives sourdough bread its rise and flavor.
How do you store sourdough starter?
“Sourdough starter should be stored at room temperature—ideally around 70 degrees,” according to Josh. Be sure to keep the starter out of direct sunlight.
Be sure to choose the right container for storing your starter. You’ll want the container to be about four times the size of the starter so it has room to grow. A large Mason jar is a great vessel for keeping your starter. Just be sure not to seal it (or any container you use) too tightly. You want to allow gasses to escape from the container so it doesn’t explode!
Once you have an established starter, you can stash it in the fridge.
How can you tell if your starter is alive?
Sourdough starter can take some time to develop—up to two weeks. Once its established itself, you need to “feed” the starter to keep it happy, according to Josh. Feeding means adding a bit more flour and water.
After feeding your starter, it should get bubbly and increase in volume over the course of a few hours. This is evidence that the yeast is consuming nutrients and releasing gas. “Bubbles are the sign that the starter is alive and thriving!” Josh says.
Just be aware that after eating, the starter will deflate again. This boom and bust is part of the cycle of sourdough starter.
How often should you feed sourdough starter?
When storing a starter at room temperature, Josh recommends daily feedings.
If you store it in the fridge, Audrey suggests letting it come to room temperature once a week and feeding it then. Fridge storage is best if you want to keep your starter going long-term.
Can you overfeed sourdough starter?
Yes, you can overfeed your sourdough starter. Audrey explains: “Every time you add more flour and water, you are depleting the existing population of natural bacteria and yeast.” If you keep adding more and more, eventually you’ll dilute the starter so much that you’ll just have flour and water.
How long until you can use the starter?
There’s no precise answer to this question, unfortunately, according to Josh. “Environment and ingredients play a role in the fermentation process,” he says. So your starter may be ready in just five days or up to two weeks.
The best way to tell if your starter is ready to use is by placing a spoonful in a bowl of water. If the dollop floats, it is ready to use.
Want to bake? Josh recommends baking with the starter a few hours after feeding. “When the starter has bubbled up dramatically and is near its peak volume,” he says is the right time.
Why do you discard half of the sourdough starter?
This might seem like the most heartbreaking part of making sourdough bread: discarding part of your starter. But Josh assures us that there’s a reason for this.
“Imagine the wild yeast and bacteria in the starter to be like little Pac-Man creatures. After feeding, these creatures consume all the available nutrients and reproduce. When the nutrients are gone the bacteria and yeast stop releasing gas, reproducing, and begin to die back. Removing a portion of the starter keeps the volume of the starter to a manageable size. Additionally, keeping the remaining portion of the starter is important to retain the yeast and bacteria that have taken so long to develop and grow.”
What can you do with the discard?
Here’s the secret: You don’t have to discard the discard. That can be the foundation for more starter.
If you’re not interested in keeping the starter going, you can make an additional loaf of bread, pizza crust, waffles, pancakes, cinnamon rolls and much more. Anything that requires yeast is a great application for a starter.
Can you use whole wheat flour to make sourdough bread?
You sure can! You can use lots of flours to make sourdough. Josh recommends a mix of bread flour and whole wheat flour for a really lovely and rustic loaf.
While there are lots of questions to ask about sourdough, it’s really not as challenging as you might think. Just follow the advice from our Test Kitchen and you should be ready to make your own! And once you do, share your creations with our baking community, Bakeable.
Use Your Sourdough Bread in These Recipes
It's impossible to stop nibbling on warm pieces of this cheesy, oniony bread. The sliced loaf fans out for a fun presentation. It's one of the best savory appetizers I've found. —Kay Daly, Raleigh, North Carolina
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I created this recipe for when my husband and I go to the lake. I don’t like to spend a lot of time hovering over a stove or grill, especially in the hot Oklahoma summer months, and this filling sourdough bread bowl sandwich is ready in minutes. For extra flavor, brush melted garlic and herb butter over the top prior to cooking. —Shawna Welsh-Garrison, Owasso, Oklahoma
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We love breakfast at any time of the day in my house. I came up with this healthy egg sandwich as something new for brinner (aka breakfast for dinner), but they’re fabulous no matter when you serve them. —Casey Galloway, Columbia, Missouri
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When I visited my grandmother in summer, I always looked forward to the comforting pudding she'd make. With its crusty golden top, custardlike inside and smooth vanilla sauce, this bread pudding is a real homespun dessert. Now I make it for my grandchildren. —Mary Detweiler, Middlefield, Ohio
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We love soup in our home, and I'm a big fan of the cream-style kind. Thanksgiving inspired this recipe—it has all the traditional smells that fill the air during the holiday season. You could also make this with butternut squash. —Jenn Tidwell, Fair Oaks, California
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While we love our traditional Thanksgiving recipes, sometimes we want to change things up. This sourdough stuffing is a fun twist on an old favorite. Whenever we make it after the big feast, we like to add a cup or more of leftover cubed turkey. —Pat Dazis, Charlotte, North Carolina
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This bread bowl dip was a big hit at my mom's 50th birthday party! —Darelyn Payes, Hayward, California
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Switch up the cheese—pepper jack gives a nice kick—or use sliced kielbasa, ham or sausage in place of the bacon in this versatile grilled cheese sandwich. —Kallee Krong-McCreery, Escondido, California
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Who said bread pudding has to be for dessert? I love to serve this for brunch or dinner when I want something hearty and a little unusual. —Lauren Knoelke, Milwaukee, Wisconsin
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Both kids and grown-ups will enjoy the creamy filling and sweet syrup that flavor these French toast sandwiches. Vary the recipe by substituting fresh blueberries and strawberries and the corresponding jam. —Monica & Lisa Hannahan, Dayton, Ohio
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Pepper jack cheese adds spicy flavor to these warm, melty sandwiches. —Terri McKitrick, Delafield, Wisconsin
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Who doesn't love a good grilled cheese sandwich recipe? This super decadent version comes fully loaded with pepperoni and five types of cheese!—Josh Rink, Taste of Home Food Stylist
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My father was a chef, and this was one of his favorite recipes. He served it in the hotels where he worked as well as at home. Whenever it's served today in my home, it never fails to bring back fond memories of a table laden with food and encircled with family and friends enjoying the aromas, tastes and laughter. —Roy Lyon, Coupeville, Washington
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I jazzed up the quintessential tea-time cucumber sandwich to suit my family's tastes. This was my absolute go-to sandwich last summer when I was pregnant and it hit all the right spots! —Namrata Telugu, Terre Haute, Indiana
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This is a hearty grilled sandwich with a distinctive and delicious combination of ingredients. The pickle slices add a bit of fun, and the barbecue sauce provides a hint of sweetness that's irresistible. —Henry Mujica, North Riverside, Illinois
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You can also use your imagination to come up with other fillings, such as chives, a sprinkle of Parmesan cheese or Italian seasoning, and even a spoonful of salsa. —Edie DeSpain, Logan, Utah
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Chili and garlic powder shine in this cheesy loaf that’s best right out of the oven. It’s always a favorite when I entertain. —Mary Spencer, Greendale, Wisconsin
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Your family will love the contrasting sweet, savory, and slightly tart flavors in this spin on a Thanksgiving classic. Feel free to use your favorite beer or dried fruit to make the dish your own. —Andrea Fetting, Franklin, Wisconsin
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This bacon sandwich with Dijon mustard and two kinds of cheese is the perfect combo of creamy-melty filling and crispy, buttery bread. —Sharon Delaney-Chronis, South Milwaukee, Wisconsin
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Any round loaf works as a serving bowl for this cream-cheesy dip, with spinach, cheddar, water chestnuts and, yes, bacon. Scoop the dip with the extra bread and veggies—then eat the bowl! —Frieda Meding, Trochu, Alberta
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These Italian-style sandwiches are loaded with zesty flavors. To lighten them a little, use fat-free mayo. We serve them with minestrone or a crisp salad. —Priscilla Yee, Concord, California
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Chicken Florentine Panini, from Lee Bremson of Kansas City, Missouri, brings an Italian flair to this speedy meal. The grilled sandwich combines chicken with provolone cheese, spinach and red onion.
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You can't go wrong with this recipe. The cheesy, butter bread is so simple to make but the taste is sinful. Plus it looks fantastic, and people just flock to it! It's better than the usual garlic bread with pasta, too. —Karen Grant, Tulare, California
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I'm a big fan of blue cheese dressing, so I decided to go the "no mayo" route and replace it in this chicken salad. So tangy! Serve the chicken mixture on a bed of lettuce if you're in the mood for salad instead. —Giovanna Kranenberg, Cambridge, Minnesota
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My husband wanted bacon and eggs; I wanted a BLT. We settled our standoff with an irresistible sandwich we've had many times since. —Patti Darwin, Lubbock, Texas
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We enjoyed this exquisite crab dip at my grandson's wedding reception. It looks fancy but is easy to make. You can even fill the bread bowl early in the day and chill it until serving. Just remove it from the refrigerator 30 minutes before baking. —Marie Shelley, Exeter, Missouri
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This sandwich doubles up on melty cheese, but the star of the show is the sweet and salty date-bacon jam. It makes for a truly grown-up version of grilled cheese. —Kathy Cooper, Tucson, Arizona
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A stepped up version of a ham and cheese sandwich; melty cheeses, crisp apples and smoky ham for the ultimate combination. —Josh Rink, Taste of Home Food Stylist
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In our house, Brussels sprouts have always been popular. When I topped them with a creamy sauce, Swiss cheese and bread crumbs, it became a new holiday dinner tradition. —Gwen Gregory, Rio Oso, California
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This ooey-gooey, melty delight is packed with bacon, chicken, cheese and just enough lemon to tickle your taste buds. Other chicken panini recipes don't compare!—Terri McCarty, Oro Grande, California
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My grilled cheese sandwich combines chicken with sweet caramelized onions, red peppers, Swiss cheese and sourdough bread. It’s oh-my goodness. —Kadija Bridgewater, Boca Raton, Florida
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My friend Valerie is a gracious hostess. Of all the dishes she's shared over the years, this Dagwood sandwich stands out. It’s easy and colorful, and the marinated veggies give it all kinds of oomph. —Kelley Boyce, Tulsa, Oklahoma
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Grilled cheese is a classic quick and easy meal. I love experimenting with different combinations. This is one of my favorites. —jessie Apfe, Berkeley, California
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My family loves artichoke spinach dip, so I thought I could turn this popular appetizer into a chicken entree. The sourdough bowl makes a fun presentation. I love that with this recipe I can make one for dinner and wrap one for the freezer! —Merry Graham, Newhall, California
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Squash was a hard sell with our family until I paired it with pumpkin seeds, cranberries and horseradish. Now they love it! —Devon Delaney, Westport, Connecticut
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Take your grilled cheese sandwich to a place it's never been before with crispy bacon and tangy tomatoes and five—yes, five!—types of cheese. —Josh Rink, Taste of Home Food Stylist
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The post We Answered the Most Common Questions About Baking Sourdough appeared first on Taste of Home.
Lisa Kaminski
