Is your sourdough not rising to the occasion? A little sourdough starter troubleshooting may reveal that you have a weak starter, but strengthening it is simpler than you might think. I’ve adored sourdough artisan bread for years, and my journey into sourdough baking has shown me that it truly is an art form.
Let’s be real: if sourdough is an art, then it’s akin to fine art. Mastering it can take years of practice and refinement to achieve that perfectly beautiful loaf. Along the way, many things can go awry, and pinpointing the issue can be challenging.
One common culprit in sourdough baking is a weak starter. Fortunately, troubleshooting your sourdough starter and giving it a boost is much easier than you may expect!
WEAK SOURDOUGH STARTER
If you suspect your sourdough attempts aren’t measuring up, how can you tell if your sourdough starter is weak? Here are some signs of an underactive starter:
- Minimal Bubbles: Your starter has only a few small bubbles, or worse, none at all.
- Irregular Feeding: You’ve fallen out of the routine of feeding it regularly.
- Limited Rise: After feeding, it rises only slightly and fails to double in size. A good trick is to mark your starter jar or use a piece of tape to indicate where it starts and stops.
Once you confirm that your starter is weak, don’t worry—reviving it is simple! All it takes is a bit of commitment, along with flour and water.
SOURDOUGH STARTER TROUBLESHOOTING
When troubleshooting your sourdough starter, think of it like caring for a pet, a plant, or even yourself—living things thrive on similar basic needs.
- Regular Feeding: Start by feeding your starter regularly. Once a day is typically sufficient, but if it’s been severely neglected, consider feeding it every 12 hours.
- Clean Environment: After feeding, transfer your starter to a clean jar. Microbial life flourishes in a tidy home, so ensure your jars are free from any antimicrobial dish soaps, as they can hinder your starter’s development.
- Quality Ingredients: Whenever possible, use organic flour. It may surprise you to learn what goes into conventional flour during its journey from field to mill, and some of those additives can kill the beneficial microbes in your starter.
- Boost Microbial Activity: Your starter is alive, and its effectiveness depends on the microbial life it contains. If your starter has little to no activity, it won’t rise effectively. One of my favorite tricks to enhance its activity is to feed it, then cover it with a breathable material (like a tea towel or coffee filter secured with a rubber band) and place it outside in a clean, temperate area. Just an hour or two of this can significantly increase microbial activity.
In summary, your starter thrives on regular feedings, a clean environment, quality ingredients, and a little help from nature. Just like you, your starter can withstand a fair amount of neglect and still survive!
So if your starter has been left unattended, don’t fret—it’s easy to revive it and bring it back from the brink.
HOW TO FEED YOUR SOURDOUGH STARTER
Feeding your sourdough starter can vary based on personal preference, so there’s no single right or wrong way to do it. Here’s my favorite method:
- Discard: Start by discarding 1/2 to 2/3 of the starter (or use it in a discard recipe).
- Combine: Pour the remaining starter into a clean bowl.
- Add Ingredients: Mix in 1/4 cup of water and 1/3 cup of flour. Stir well until fully combined.
- Transfer: Pour the fed starter into a clean jar.
- Store: Place the jar in the fridge and feed it once a day, or keep it on the countertop and feed it every 12 hours.
If you’re reviving a neglected starter, you can stick to the 12-hour feeding schedule. For larger recipes, simply increase the amounts while maintaining the same ratios. Happy baking!
