You’ve gotta make it work for you…
…or it’s just not gonna stick.
This is true for menu planning, laundry, paying your bills, exercise — and even taking care of your sourdough starter so you can use it in recipes and love the results.
My own sourdough routine has changed over the years.
I’m really glad to answer Vicky B.’s question today, mostly so I can catch all of you up with how I take care of my sourdough starter these days!
I was just reviewing my Sourdough eCourse print materials. Wardee, you talk about your sourdough baking routine in there. You said you baked a lot all on one day at that time. I am curious as to how your baking routine has changed now that your household has changed and you have switched to using einkorn primarily? (I am making the switch to einkorn, too…) Thanks SO much!! –Vicky B.
I’m telling you allllll about it in today’s #AskWardee. See below for the transcript, video, and/or audio.
I broadcast #AskWardee live each Wednesday at 10am Pacific (1pm Eastern) on Periscope and Facebook Live. Both the podcast and video replay of this week’s show are below. Enjoy!
Subscribe to #AskWardee on iTunes, Stitcher, YouTube, or the Podcasts app.
The Question:
Vicky B. asks:
I was just reviewing my Sourdough eCourse print materials. Wardee, you talk about your sourdough baking routine in there. You said you baked a lot all on one day at that time. I am curious as to how your baking routine has changed now that your household has changed and you have switched to using einkorn primarily? (I am making the switch to einkorn, too…) Thanks SO much!! –Vicky B.
My Answer: My Sourdough Routine With Einkorn
At the time I released our Sourdough eCourse (and Sourdough A to Z eBook), my sourdough routine involved storing my starter in the refrigerator for most of the week, then taking it out once per week for a big baking day. That worked for me for a long time. Contrast that with Erin (my fellow sourdough teacher) who did the opposite. She kept her sourdough starter out on her counter, fed it twice daily, and used it every couple days.
Since then I have switched back and forth between daily and weekly care, as well as gone to exclusively using einkorn flour (for care of the starter and for the flour in the recipe). Here’s my whole grain sourdough bread recipe.
I tend to choose the care method (daily or weekly) based on the season of the year and whether or not we’re eating many grains.
If it’s summer and we’re not doing much baking or eating many breads, the sourdough starter stays in the refrigerator for a week or more at a time. I bring it out to feed it and build it up the night before I need it, then I bake with it, then I put it away.
If it’s winter AND we’re eating breads (sometimes we are light on grains), I keep it out on the counter and feed it twice daily. I use it as needed in recipes every few days.
See below for more about my daily and weekly care routines. They are routines you can and should adapt for your bread baking needs!
By the way, you will find einkorn sourdough starter instructions included with my Free No-Knead Einkorn Sourdough Bread Recipe.
Sourdough Routine — Daily Care
What this care method is: You keep your sourdough starter out on the counter in a bowl or jar and covered by a cloth or plate (or loose lid). Regardless of which flour you feed it, you should feed it twice daily (or more often in warmer weather) to keep it active and strong. Because it’s at room temperature, the organisms are constantly eating food and therefore their food source needs to be replenished frequently to keep the starter alive.
Why choose this method: You bake with sourdough every day or every few days. So it’s good to have it on hand for whenever you need it.
By the way, you should go back and listen to or read #AskWardee 18 for how to feed what I call “daily maintenance amounts” so that your starter is being fed twice daily and kept going strong — all while you are not being overrun by too much starter (which is a waste). In other words, the starter is thriving while you have just the amount you need for what you need to bake.
Refer to the video or podcast recording to “see” this scenario and hear my live comments about it.
Sourdough Routine — Weekly Care (Or Bi-Weekly Or Monthly!)
What this care method is: You keep a small amount of sourdough starter (like 1/2 cup) in the refrigerator in a covered or air-tight bowl. Prior to storing it, you should have fed it so it goes into the refrigerator with an ample food source. Yes, even though the organism activity slows way down in the refrigerator due to the lower temperatures, the yeasts and bacteria are still going through feeding and multiplying (and dying) life cycles — all of which requires food.
You bring the starter out of the refrigerator every week or few weeks to use it for baking. And ideally, you’re bringing it out the day before it’s needed for baking. You put it in a bigger bowl or jar, then feed it enough flour both to refresh it and to build up to the volume you need.
(However, if you need a huge volume, it’s better to feed the flour in stages so as not to overwhelm it.)
Regardless of which flour you feed it, your starter only needs to be brought out of the refrigerator every few weeks for a feeding and then it can go back in. (You can even put it back in without having baked with it — it only needs a feeding.)
Why choose this method: You bake with sourdough only weekly or bi-weekly or monthly. Why have a starter that needs twice daily attention if you’re not using it that often?
Refer to the video or podcast recording to “see” this scenario and hear my live comments about it.
What Is Einkorn?
You might be here to learn about caring for a starter and then I went and mentioned einkorn.
Einkorn, what?
I’m happy to explain.
Einkorn is AMAZING.
It’s a 5,000 year old variety of wheat. You should consider it for more than its age, though.
It’s got less gluten and a gentler form of it.
It’s got less starch and an easier to digest form of it.
It behaves differently than wheat or even other ancient grains (like spelt), which is why we have a whole class on it. Particularly when starting your own einkorn sourdough starter, you’ll want to pay attention to the special instructions found accompanying the free no-knead einkorn bread recipe.
Our family has had wonderful health results when using einkorn over modern wheat. In my case, if I eat einkorn baked goods, I do NOT experience seasonal allergies — but if I use modern wheat, my allergies come back with a vengeance.
It also tastes GREAT. My husband says the best bread he’s ever had is our no-knead einkorn sourdough bread.
We are sold on it. Our favorite sources for einkorn are Ancient Grains and Jovial Foods (both Amazon links).
For more about einkorn, check these out: Einkorn 101 and 4 Reasons I *Heart* Einkorn.
Free Recipes & Instructions
Want more help getting started or using sourdough? Here is our popular freebie:
- Free Sourdough No-Knead Einkorn Bread Recipe (also includes instructions for making your own sourdough starter)
For More Information:
- Free Sourdough No-Knead Einkorn Bread Recipe (also includes instructions for making your own sourdough starter)
- #AskWardee 018 — What’s Your Daily Sourdough Routine (aka daily maintenance feedings so you have just enough starter for your needs)
- Sourdough Starters from Cultures For Health
- How to Make a Sourdough Starter (FAQ’s, Care Tips, Recipes, & More!)
- Sourdough eCourse (included with TCS membership)
- Einkorn Baking eCourse (features many sourdough einkorn recipes!)
- Sourdough A to Z eBook & Video Package (contains some videos, but not as many as the Sourdough eCourse)
- Einkorn Baking eBook & Video Package (contains some videos, but not as many as the Einkorn Baking eCourse)
- Where To Buy Einkorn Berries or Flour: Ancient Grains, LLC or Jovial Foods
- Einkorn 101
- 4 Reasons I *Heart* Einkorn
What is your sourdough routine? Does it change with the seasons or because you’re now using einkorn?
We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).
I enjoy your weekly videos. I find your directions easy to follow, easy to understand, and encouraging to me. Thank you for what you do.
Thank you so much for all this great info!! We have been buying kamut in bulk which is also an ancient grain. Do you think that would work as well?
Hi Stephanie,
Yes, it works fine – the dough may have its eccentricities but you are already familiar with those 🙂
Enjoy!
Millie
Traditional Cooking School Support
Wardee – After making and feeding my starter for 5 days, I just mixed up the dough for our first loaf of bread. I accidentally added the baking soda with all the other ingredients. Is it ruined?
Hi Pax,
You added the baking soda at the same time as the rest of the ingredients? If so, you can add a little bit more right before baking. Maybe about about half of what the recipe calls for. This will help give you a light bread.
A starter that is only 5 days old is still a little young for bread baking. Usually at 5 days old it is strong enough for things like pancakes and waffles. About 3 weeks of age is better for bread baking.
~ Millie, TCS Customer Success Team
Hi there
How do you feel about using kefir to make a sourdough starter?
I have been doing that with whole wheat flour but now I have ordered einkorn so I would like to read your thoughts on it please
Hi Janny,
We like a pure starter made out of only flour and water (and time). You can add kefir as the liquid to recipes to give your dough/batter a little extra lift. That works quite well. 🙂
~ Millie, TCS Customer Success Team
thanks for your reply Millie
Hi. This is just because I’m paranoid about losing my new starter. But when do the fridge method, please let me know if I understand. I take out, feed, use, and feed then *straight to the fridge* without waiting for it to rise? Thanks!
Hi Tanya,
Yes, feed it and then refrigerate it. The organisms will consume the flour while it is refrigerated just at a slower pace than if you left it on the counter. 🙂
~Danielle, TCS Customer Success Team
Two things: When I refrigerate my starter, it develops hooch within 2-3 days. It won’t even make it one week. Am I not feeding enough? Also, in your troubleshooting sourdough post, you say that you should feed your sourdough starter for 3 days before attempting to make bread. A change in thinking from what you say here, take it out and feed the night before? Struggling with making the sourdough sandwich bread.
Hi Debbie,
If the starter has been on a break for awhile or isn’t making good bread, it might need to be reactivated longer. If you have a very active starter, it can work to feed it right after the fridge and it works great. Just depends on the strength of the starter. If you are having trouble with bread, the extra days may help a lot.
~ Millie, TCS Customer Success Team
3 questions: #1 If leaving in the fridge and taking out to feed, but not use, do we discard half before feeding or does that “discarding” end once starter is mature, (I was understanding that the “discarding” switched to “using” but in the routines discussed there are days when it’s not used)? #2: I am on Day 2 of making my first ever einkorn starter. On day 5, if it’s very active, do I simply use the ½ I’d normally discard before feeding for a recipe? Can I stop discarding to build up to the 2 cups needed for pancakes?
Hi, Sandra,
For question #1 you only discard the starter if the starter is not mature enough to use. You can quit discarding and start using once it is mature. I wouldn’t put a new starter in the refrigerator unless it is a few weeks old so your starter can grow strong. Question #2 if on day 5 your starter is active I would definitely use it in a recipe. Yes, you can simply take 1/2 your starter and build it up to the amount you need for your recipe. I can’t wait to hear how your pancakes turn out 🙂
~Peggy, TCS Customer Success Team
So glad to hear the discarding will stop, but by mature do you mean 3 weeks? Or now that I’m using it? I made a ½ recipe of pancakes 8 hours after feeding #5. They were yummy, although they didn’t really rise, although I think that had more to do with too big a pan for the amount of batter. Yesterday after a few jar-filling growth in response to feedings. I took out 3/4s of the full pint jar to make the lemon blueberry muffins. They turned out awesome, but . . . my starter seems to be struggling to recover. The last two feedings, it’s created a ¼” of hooch within hours of feeding, without much expansion (only getting to half a jar, which it the flour and water almost brought it to before expansion), like I’d been getting before. 🙁 Even though it’s not that hot, I’m going to feed it every 8 hours today, as it already has more than a ¼” of hooch and has only been 7 hours since last feeding. Hopefully, this strategy works. My first day, the hooch also appeared very quickly so I fed it every 8 hours for first few feedings. Hoping to see it return to the growth I’d seen before making the muffins. Although when it’s full to the top, and I take out half, I was worried that it would overflow on the next feeding, which was why I figured I was safe to take 3/4s. Any thoughts?
Hi Sandra,
A mature starter is one that has enough organisms to successfully bake bread with. There’s not a set time period when your starter will be mature but usually it’s mature between 3 – 6 weeks.
Hooch is usually a sign that your starter is hungry. You could feed it a little more at each feeding or add a 3rd feeding.
I’m not sure what size container you’re using for your starter. If you’re concerned about it overflowing you could transfer to a slightly larger jar.
~ Vicki, TCS Customer Success Team
Thanks! Yes, I’m in a pint jar. If it picks up volume this time, I’ll transfer to a quart jar.
Hi,
When refreshing (and especially if you refresh it a few days in advance of baking something), do you just feed it once a day or does it have to be every 12 hours? And is it okay if there is hooch right before using it?
Hi, Pepper,
It depends on what you are baking. If it’s pancakes or waffles every 12 hours is fine. If you are wanting a good rise on a loaf of bread every 12. Although I have had success with my starter being fed every only 12 hours when making bread. It’s all about the temperature, moisture, and how mature your starter is. Hooch is ok right before using it. It has a more sour flavor but it is still ok.
~Peggy, TCS Customer Success Team
Hi,
So I just want to make sure I completely understand: say I am baking bread on a Saturday morning and I need a 1/4 cup of starter, and the starter has been in the fridge for a week….. I would take out the entire jar of starter (say there’s a 1/2 cup in there) on Friday morning, discard half (or just use in a different recipe), feed the remainder, let sit at room temperature, discard half and feed again 12 hours later (Friday evening), let sit again till next morning, and then use the 1/4 cup for bread (or would I have to feed once more an hour or so before using?), feed remaining 1/4 cup to build up to half cup again, and stick in fridge?
Also, if I just wanted to take out the starter to feed but not use, I would discard half, feed, and immediately stick back in the fridge or would I have to let it sit on the counter and room temperature for a couple hours and then put in the fridge?
Finally, is there a minimum amount of starter I could keep in the fridge? (Such as a 1/4 cup vs. a 1/2 cup….. is one better?)
Thanks
Hi, Pepper,
There is no need to discard any starter once you have successfully started one. You only want to refrigerate a starter that is mature. We cover this in our Sourdough A to Z eCourse 🙂
You would take your mature starter out of the refrigerator, feed it and let it sit out on the counter. Ideally, you’re bringing it out the day before it’s needed for baking. You put it in a bigger bowl or jar, then feed it enough flour both to refresh it and to build up to the volume you need.
If your recipe calls for 1/4 cup starter, you would take out 1/4 cup starter for your recipe, after 12 hours of feeding it, feed the remaining starter again before you put it in the refrigerator (if you do not wish to keep it out).
My starter varies from 1/4 cup to 2 cups in my refrigerator. It all depends on how often you bake with it.
Please visit our Membership and eCourse page for more detailed information:
https://traditionalcookingschool.com/shop/
https://tcs.helpscoutdocs.com/article/55-whats-the-difference-between-ebooks-ecourses-membership
~Peggy, TCS Customer Success Team
Hello there are traditional cooking school team
I am on my 6 week and my Einkorn starter.
I have never seen Hooch on it.
I have let It go as much as 24 hours without feeding with no Hooch smells sour bubbles but no Hooch.
I am using Young Living einkorn whole wheat flour.
Please advise!
Thanks in advance!
Hi Linda,
Sounds like your starter is nice and healthy. Hooch is a sign that the starter is starving.
Keep up the great job! ~ Vicki, TCS Customer Success Team
What is the best way to refresh one week old refrigerated sourdough starter? On the day prior to baking my no knead Einkorn, should I feed it one, two or three times to multiply and activate the starter for the dough preparation that night? I multiple to ratios of only what I need.
Hi, Linda,
We typically give it a day or two to make sure it is bubbly and active enough to make bread. Depending on your home environment will depend on how many times you feed it, twice daily would be great. Here is a great post Wardee did you might find helpful.
https://traditionalcookingschool.com/food-preparation/sourdough-troubleshooting-know-when-starter-strong-enough-bread-baking/
~Peggy, TCS Customer Success Team
I’m looking for Einkorn sourdough discard recipes. I see tons of regular sourdough discard options, but very few for Einkorn discard. I have both types of sourdough starters that I use for different purposes. They’re so different in consistency, I don’t dare interchange discard recipes. Any suggestions?
I use all the same sourdough discard recipes with my einkorn starter and they work great! 🙂
It may work best to keep your einkorn sourdough starter on the thick side, by feeding it more flour than water.
Wardee has some sourdough recipes specific to einkorn in the Einkorn Baking eCourse.
~Makenzie, TCS Customer Success Team