Frequently Asked Questions
Everything you need to know about our workshops and keeping your sourdough starter happy.
Workshops
Do I need to have experience?
Even if you are a total beginner, Tim will help you understand what makes sourdough so special. He will help you gain the confidence and knowledge to bake your first loaf!
Do I get a starter that is ready to bake?
Yes, you do. Your starter has been carefully crafted and strengthened over months. If you follow the process your starter will never let you down. If you have all the ingredients you may even be able to bake the same day. Or at least the next day depending on if you have a gluten starter or gluten-free.
What do I need to bring?
Yourself, a pen and paper and a drink to keep you hydrated. And that is it!
Do I get to taste some bread?
Tim will have a loaf ready to bake and this will be in the oven during the workshop for you to taste and sample.
Can I buy the equipment from you?
Yes, you can. We have put together a bundle which includes the essentials that you will require.
General Maintenance
What is a sourdough starter?
A sourdough starter is a fermented mixture of flour and water that contains wild yeast and beneficial bacteria.
How often should I feed my sourdough starter?
For an active starter at room temperature, feed it once or twice daily. If refrigerated, weekly feedings are sufficient.
What's the best flour to feed my starter?
While many use all-purpose flour, or bread flour (A.K.A bakers flour), some people make starters from whole wheat or rye flour.
What's the ideal water-to-flour ratio for feeding?
A 1:1:1 ratio (equal parts starter, water, and flour by weight) is common.
Troubleshooting
Why does my starter smell like acetone or nail polish remover?
This indicates your starter is hungry and producing alcohol.
Why isn't my starter rising?
Several factors could be at play: cold temperatures, inactive yeast, or insufficient feeding.
What are those dark streaks in my starter?
Dark liquid (often called 'hooch') indicates a hungry starter.
Fixing Issues
My starter developed mould. Can I save it?
Unfortunately, mouldy starters should be discarded. Start fresh to ensure food safety.
My starter isn't as active as it used to be. How can I revive it?
Increase feeding frequency, use warmer water (around 80°F/27°C), and incorporate whole grain flour.
Can I resurrect a long-neglected starter?
Yes, with patience! Begin with small, frequent feedings using whole grain flour and warm water.
Good Signs to Watch For
What indicates a healthy, active starter?
Look for consistent doubling (gluten starters) or puffing (gluten-free), a pleasant tangy aroma, bubbles throughout, and a light airy texture.
How can I tell if my starter is ready to use?
Perform the 'float test': drop a small amount of starter into water. If it floats, it's likely ready.
Storage
How should I store my starter short-term?
For daily use, keep it at room temperature in a covered container that allows some airflow.
What's the best way to store starter long-term?
Feed your starter, let it rise for a few hours, transfer to an airtight container, and refrigerate for up to 2 weeks.
Can I freeze my sourdough starter?
Yes but it needs to be dehydrated first. Freezing lumps of starter will allow moisture inside the mass to develop ice crystals which may break the yeast and bacterial cell walls.
How do I prepare my starter for a vacation?
For short trips (1–2 weeks), feed generously and refrigerate. For longer absences, consider freezing or dehydrating your starter.
