Signs that your sourdough starter is ready to bake with (2024)

FAQs

Signs that your sourdough starter is ready to bake with? ›

Fed sourdough starter refers to a starter that has been fed flour and water (preferably by weight). You should feed the starter equal or greater than its weight after discarding a portion. You should wait at least 2-4 hours or until the starter is at its peak before you use it in your baking.

Fed sourdough starter refers to a starter that has been fed flour and water (preferably by weight). You should feed the starter equal or greater than its weight after discarding a portion. You should wait at least 2-4 hours or until the starter is at its peak before you use it in your baking.

But before that happens, your starter will give you a sign that it's hungry. According to King Arthur Baking, it will throw off tons of "hooch," the alcoholic liquid that collects on top of the starter as it sits. Some hooch is fine, the outlet explains, even hooch that has changed color and gone dark.

To proof them, let them sit, covered, at room temperature for up to 3–4 hours, or let them proof for a little while at room temperature and then place in the refrigerator for 12–15 hours. Or you can speed the process by using a proof box, warm cooler, or slightly warm oven to speed things up.

If your starter gets completely covered on top with bubbles but does not rise, it is healthy but may just be a wet mix. Try reducing the water in your next feeding and see if you have different results. Also, the type of flour you are using can impede the rise of your starter.

The outer crust of your sourdough bread should be crispy, crackly, and have a glossy, caramelized brown finish. The key to achieving a healthy crust is getting sufficient steam while baking, as it keeps the outer crust moist while the inside cooks.

It is important that you stir the sourdough starter every day in the morning and in the evening. Feed the starter. Add 60 g flour and 60 g lukewarm water, stir well to combine, and let sit out for 24 hours.

You don't have to discard your starter every day. In case you didn't see my White, Wheat, and Rye Artisan Sourdough Bread Recipe, you may want to check it out.

You will know when your starters at its peak, when it is at least doubled in size, it starts to flatten on top. If it is still puffy and dome shaped, it's still rising.

Generally, when a starter is ripe, it has risen, is bubbly on top, has a sour aroma, and has a looser consistency. Typical signs your starter is ripe and ready to be used: Some rise. Bubbles on top and at the sides.

Is it better to underfeed or overfeed sourdough starter? ›

It's important to note that overfeeding can also have negative effects on a sourdough starter if done excessively or too frequently. If the starter is overfed, it can become too acidic or develop an unpleasant odor which is the result of excess food rotting in the jar.

With the “poke test” you put some flour on your finger and poke the dough. If it springs back immediately, it needs more time. If it slowly springs back about halfway it is ready to bake. If it does not spring back it is overproofing and should be bake right away.

The float test is a simple method beginners can use to test if their sourdough starter is active enough to bake with. Fill a small cup full with water. Remove about a teaspoon of your active starter and place it in the cup of water. If it floats, your starter is active and ready to bake with.

Maturity of A Sourdough Starter

While you can generally start baking with your sourdough starter from around 14 days (as long as it's doubling consistently after feeding) - your sourdough starter will not actually fully develop and mature for quite a while.

The dough should feel sticky, firm, and a bit stretchy once it has been mixed together. Rule of Thumb: Add flour in 1 Tbsp. increments to avoid adding too much and drying out your dough.

If you want to use the light in your oven to keep your sourdough starter or your dough warm, temp the inside space after 30 minutes or an hour of the light being on. You may not have this problem, but if your oven does end up getting too hot the heat can kill your starter, which would be a huge bummer!

Keep feeding your starter, and you'll see normal activity (bubbles) return in a few days. If your starter has a bit of dark liquid on top, it's not dead! It simply means it's hungry and that it's time to feed it. Unless your starter has a pink or orange hue or is beginning to mold, you probably haven't killed it yet.