The Sourdough Journey Begins…
A good friend gifted me a sourdough starter a little over 10 months ago, and it’s been a rewarding journey filled with trial, error, and plenty of growth—both for me and my starter. Tradition says you should name your starter, but I couldn’t settle on a name until recently. Now, it’s affectionately called “The Hungry Beast,” which perfectly captures its relentless appetite for care and feeding.
Sourdough starters are like a living pet, requiring regular attention and nourishment. If you keep your starter on the counter, it needs daily feedings. Refrigerated starters are a bit less demanding, needing only a weekly refresh. You can stretch this timeframe slightly, but beware: a neglected starter will lose its vigor, becoming sluggish and less bubbly (essentially the sourdough equivalent of a grumpy morning).
Caring for The Hungry Beast has been a lesson in patience and creativity. Every loaf of bread or batch of pizza dough brings a new insight, and the results are deeply satisfying. Sourdough baking is more than just making bread—it’s an art form, a celebration of time-honored techniques, and a way to share homemade goodness. Few things bring me more joy than gifting a loaf of bread and hearing how much it’s enjoyed.
If you’re new to sourdough baking, there are a few essentials you’ll need to get started
A Healthy Starter: If you don’t already have one, I encourage you to join the Facebook group Sourdough for Beginners and post that you’re in need of one—there’s a good chance someone will share! King Arthur Bread also sells starters, which is another great option. If you’re local to the Bay Area, send me a message—I’d love to share The Hungry Beast’s offspring with you!
Unbleached Bread Flour: My favorite is King Arthur Bread Flour. Sam’s Club and Costco now carry 10 lb bags, which you’ll go through faster than you think.
Parchment Paper: Essential for transferring your dough and keeping it from sticking.
A Dutch Oven: Make sure it’s rated for 500°F. This is key for creating that perfect crust.
A Food Scale: Precision matters in sourdough baking, so weighing your ingredients is a must.
A Bread Scorer (Lame): This tool is essential for scoring your dough before baking. Proper scoring allows the bread to expand beautifully in the oven and creates that signature artisan look.
Feeding Your Starter
Feeding your starter is an essential part of keeping it healthy and active. Whether you’re a seasoned baker or just starting out, here’s a simple guide to keeping your sourdough starter thriving:
Daily Feeding
(if stored on the counter)
✓ Measure Your Starter: Place your starter in a bowl on a food scale and weigh it. If you have more starter than you need, you can discard some—or better yet, repurpose it! Use the extra in recipes like pancakes, waffles, crackers, or even sourdough muffins. This way, nothing goes to waste.
✓ Add Bread Flour and Water: Using the same bowl with your measured starter, add equal parts water and bread flour by weight (e.g., if your starter weighs 100g, add 100g of water and 100g of bread flour). Stir everything together until fully combined into a smooth mixture.
✓ Let It Rest: Cover the bowl loosely with a lid or cloth and leave it at room temperature. Within a few hours, your starter should become bubbly and active—this indicates it’s ready for baking. Ideally, wait 4–6 hours after feeding before using your starter in recipes for the best results.
Tip: To check if your starter is ready, take a small piece and drop it into a cup of water. If it floats, your starter is active and ready to use!
Weekly Feeding
(if stored in the refrigerator)
✓ Remove from Fridge: Take the starter out of the fridge and let it come to room temperature for 30–60 minutes.
✓ Stir and Discard: Stir the starter and remove half. Again, this can be discarded or used in recipes.
✓ Feed as Usual: Add equal parts flour and water by weight (e.g., 50g each). Mix thoroughly.
✓ Refrigerate or Use: After feeding, let the starter sit out for a few hours to become bubbly, then return it to the fridge.
Tips for Feeding Success
Type of Flour: Use unbleached all-purpose or bread flour for feeding. Whole wheat flour can be used occasionally to give the starter a boost.
Consistency: Your starter should have a thick, pancake-batter consistency. If it’s too thin or too thick, adjust the water or flour accordingly.
Timing: Feed your starter roughly the same time each day to establish a consistent routine.
Warm Water: If your kitchen is cold, use lukewarm water to encourage activity.
With regular feedings and a little patience, your starter will remain healthy and ready to create delicious sourdough recipes!
Starter Care & Safety Tips:
• Mold can develop if your starter sits too long in the fridge. Look out for black or fuzzy spots on the surface or edges of the jar—this means it’s time to start fresh.
• If you won’t feed your starter for a few days, store it in the refrigerator to prevent harmful bacteria growth. If the starter turns pink, it’s no longer safe and should be discarded.
Ideal Kitchen Temperature for Sourdough Starter
The temperature of your kitchen plays a crucial role in the health and activity of your sourdough starter. A warm environment encourages the natural yeast and bacteria to thrive, helping your starter become bubbly and active.
Best Temperature Range:
The ideal temperature for sourdough fermentation is between 70°F and 75°F. If your kitchen is cooler, the fermentation process may slow down, and your starter might need more time to develop. Conversely, if it’s too warm (above 80°F), your starter could become overly active and burn through its food too quickly, potentially leading to off flavors.
What to Do If Your Kitchen Is Cool:
- Warm Spot Options: Place your starter near a warm appliance, like the top of a refrigerator or close to a slightly warm oven, in the oven with the light, or
or even in the microwave (just make sure it’s turned off).- Important: Always double-check that the oven or microwave is not in use before placing your starter inside to avoid any accidents!
- Use a Proofing Box: If you have one, a proofing box can maintain a consistent temperature.
- DIY Warm Spot: Put your starter in a cooler with a small jar of warm water to create a cozy micro-environment.
Enjoy the Process
With regular care and feeding, your starter can thrive for years, becoming a cherished part of your kitchen. Whether you’re baking bread, pizza, or pancakes, sourdough offers endless possibilities to explore. Embrace the journey, experiment with recipes, and enjoy the deeply rewarding experience of sourdough baking.
Happy baking! 🥖
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Enjoy! Make sure to check out more fun recipes from Savory Savage!
Rustic Sourdough Bliss: Easy Artisan Bread Recipe 🍞✨
This easy sourdough bread recipe is perfect for beginners and seasoned bakers alike. Made with just a few simple ingredients—sourdough starter, bread flour, water, and salt—it yields a rustic, artisan-style loaf with a delightfully crisp crust and a chewy, tangy interior. The slow fermentation process develops incredible depth of flavor, and the hands-on steps are straightforward and rewarding. Whether you’re new to sourdough or a seasoned baker, this recipe is a go-to for creating homemade bread that’s both delicious and satisfying.
- Total Time: 0 hours
- Yield: 1 Loaf 1x
Ingredients
- 1 cup (240g) active sourdough starter (fed and bubbly)
- 1 1/2 cups (360ml) water (room temperature)
- 3 1/4 cups (415g) bread flour
- 2 tsp (10g) salt
Instructions
Instructions:
- Mix the Dough:
- Combine the sourdough starter and water in a large bowl. Mix to dissolve the starter.
- Add the bread flour and salt. Mix until no dry spots remain, forming a sticky dough.
- Autolyse (Optional):
- Cover the bowl and let the dough rest for 30 minutes. This step improves gluten development and makes the dough easier to handle.
- Stretch and Fold (Bulk Fermentation):
- Let the dough rise at room temperature for 4–5 hours. During this time, perform stretch and folds every 30 minutes for the first 2 hours (about 4 sets).
- The dough should become smoother and more elastic. It’s ready when it has increased in volume and is slightly jiggly.
- Shape the Dough:
- Turn the dough out onto a lightly floured surface. Shape it into a round (boule) or oval (batard).
- Transfer the dough to a floured proofing basket or a bowl lined with a floured kitchen towel.
- Cold Proof Overnight:
- Cover the shaped dough tightly (use plastic wrap or a reusable cover) and refrigerate it overnight (8–12 hours). This will slow down fermentation, developing a deeper flavor.
- Bake the Next Day:
- Preheat your oven to 475 degrees for at least 30 minutes. Heat a Dutch oven or baking stone.
- Take the dough out of the fridge. No need to bring it to room temperature; it can go directly into the oven.
- Score and Bake:
- Turn the dough out onto parchment paper or directly into the hot Dutch oven.
- Score the top of the dough with a sharp knife or lame.
- Bake with the lid on for 20 minutes.
- Remove the lid and bake for another 15-20 minutes until the crust is deep and golden brown, start checking after 10 minutes.
- Cool and Enjoy:
- Let the bread cool completely on a wire rack (at least 1 hour) before slicing.
This method gives you a flavorful loaf with a crispy crust and chewy crumb—perfect for sandwiches, toasting, or dipping! 🥖
Notes
- Refrigerated Dough: The dough will rise slightly in the fridge. This is normal.
- Adjustments: If the dough feels too stiff when mixing, add 1-2 tbsp of water.
- Steam for Crust: Use a tray of hot water if you’re not baking in a Dutch oven.
Savory Savage is a reader-supported site, and we may earn commissions on any affiliate links used. Your support helps us continue creating great content and sharing delicious recipes with you!
- Prep Time: 24 Hours
- Cook Time: 40-45 Minutes
- Category: Baking
- Method: Oven
- Cuisine: Sourdough Bread
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