Have you tried baking sourdough bread time and time again… only to end up with small, dense, hard loaves that won’t rise? Maybe your starter just wasn’t ready. Here are some sourdough troubleshooting tips, and how to know when your starter is strong enough for bread-baking!
When is a sourdough starter ready for baking? If it’s bubbly, is it time?
Here’s everything you need to know about baking with a young sourdough starter — how soon is too soon, the signs of readiness, and great discard recipes for a starter that isn’t mature enough for baking bread yet!
Traditional sourdough has been used by people for centuries as a way to leaven their bread. But, I have to confess, sourdough was not the easiest beast I’ve taken on in my kitchen.
I’ve always loved the taste of sourdough bread. My mother didn’t bake with sourdough as I was growing up, so although I loved it, I didn’t have it often.
Then, when my husband and I were first married, I tried my hand at making a starter. I mistakenly used a method that called for store-bought yeast and feedings only every 3 days.
An overgrowth of mold and fruit flies forced me to toss it and give up. 🙁
After learning how sourdough breaks down the phytic acid in the grain, makes bread and flour easier to digest so we get more of their nutrients, and is a way of creating your own yeast without having to buy it at the store, I became determined to create my own starter again.
If you’re in my shoes, you may be wondering a couple of things:
- You just started a sourdough starter… when is it ready for bread-baking?
- Is there such a thing as too soon?
I’m sharing the answer on today’s #AskWardee! Keep reading or watching below to learn more!
The Question: When Is My Sourdough Starter Ready For Baking?
Sarah S. asked:
Hi, Wardee- After listening to your podcasts and watching your YouTube videos on sourdough, I’ve decided to try my hand at it again.
Here’s my question: I’m on day three (started the new starter batch on Saturday- today is Monday) and while I’ve only started with 1/4 cup each of Berkey water and organic Rye flour, my starter is already bubbling like crazy and is even overflowing my glass pint jar. (And yes, I’ve been removing half of the starter before feeding it each day). I’ve wiped down the outside of the jar and shaken the jar a little to knock down the starter. Am I doing something wrong? It can’t be that my starter is strong enough to bake with, right? It’s only three days old. I’ve just never had starter react and grow and become bubbly that fast… I’d love any insight or idea have for me. —Sarah
Sarah, thank you for your question!
Because we’re featuring your question today’s #AskWardee, you’re getting a gift — a FREE eBook and Video Package! Our team will be in contact with you so you can choose which one you’d like!
When Is Your Sourdough Starter Ready For Baking?
A sourdough starter might be quite lively in the early days, especially when using rye flour. It might also dip in activity after a few days as the organism’s balance shifts, and then get active again.
This is quite common and not a reason to throw it out! (Many people do, so sad.)
Just keep stirring and feeding (you can even skip a feeding).
As for when it’s ready for baking…
If it’s active and bubbly on day 5, even if it went through a lull, then use it in sourdough recipes that are not dependent on strong leavening.
The RIGHT Way To Feed A Sourdough Starter
After my first (failed) attempt at sourdough, I adjusted my method.
This time, I fed my starter twice a day, kept it warm, but not too warm, and was rewarded with bubbles and an active starter by the third feeding! (And yes, it definitely reminds me of Goldilocks and the Three Bears with the perfect temp.)
I was faithful with my feedings, and after a few weeks (and several batches of delicious sourdough pancakes), I was ready to try my hand at bread! After all, sourdough bread was the real reason I’d decided to give this thing another go.
I mixed all the ingredients, noted the time, and eagerly checked on my dough for signs of rising after a few hours. Hmmm, not really much going on.
After a full 12 hours, I decided to bake it anyway. Maybe it would rise while baking…
Why Won’t My Sourdough Bread Rise?
No. It was a pretty dense and hard loaf.
Once again, I felt like a sourdough failure.
Why wouldn’t my sourdough bread rise? What was I doing wrong?
I was determined to master this!
I continued faithfully feeding it and making other items with my starter — sourdough pizza, sourdough waffles, delicious sourdough coconut muffins, and the easiest no rolling sourdough tortillas. Not to mention, my Chocolate Sourdough Cake was a smashing success!
How I Got My Sourdough Bread To Rise
After 2 months, I decided to try bread again. I had been feeding my starter consistently (no more forgotten feedings), keeping it warm and happy, and this time my dough began rising after a few hours. Whew!
I learned the hard way… and now I’ll pass along my bits of wisdom to you! Here’s how to know when your starter is strong enough for bread-baking!
Is Your Starter Strong Enough For Bread-Baking?
There are a few questions to answer before knowing if your sourdough starter will be strong enough for baking bread.
- How old is your starter?
- How often are you feeding your starter?
- Is your starter doubling in size after each feeding?
How old is your sourdough starter?
Many people want to start baking bread with a sourdough starter that’s only a week old. A week-old starter just isn’t strong enough to rise bread.
If your sourdough starter is at least 2 weeks old, the next question to ask is how often are you feeding your starter?
How often are you feeding your starter?
A brand new starter, or a sourdough starter that will be strong enough for baking, needs regular feedings. If your sourdough starter has been neglected and hasn’t had regular, twice-a-day feedings for at least three days in a row, you’ll want to get it back on a consistent feeding schedule first.
Try to keep your feedings about 12 hours apart. Morning and evening work well.
For more information on what to feed your starter, check out Can I Feed My Sourdough Starter Different Flours? and Feeding Your Sourdough Starter…More Than Just Flour!
Furthermore, if your sourdough starter has been kept in the fridge and not at room temperature, it needs to be revitalized with at least 3 days of twice-daily feedings.
Is your starter doubling in size?
Your sourdough starter should be bubbling and rising up the sides of its container within 4 hours of feeding (always keep your starter in a container that has plenty of room for expansion!). An easy way to gauge this is to mark the outside of the jar with a rubber band, a small mark with a dry erase marker, or a piece of tape, then feed the starter.
In 3 to 4 hours, check the level of the sourdough. It should be bubbly and have risen at least a few inches above the initial mark.
It also helps to use a glass jar you can see through.
Sourdough Troubleshooting Tips
What if you’ve been feeding your sourdough starter twice a day, it’s over 2 weeks old, and it’s not rising after a few hours? Then check the following:
- Is it warm enough? Fall and winter can be hard on sourdough starters, especially in cooler climates. Try wrapping your starter in a towel or storing it in a warmer location, such as near a heating vent, on top of your refrigerator, on an upper shelf, or maybe investing in a seedling mat.
- Check for hooch. Is there a layer of clear or brown liquid on top of your starter? This is called hooch — and it’s a sign that your starter needs more frequent feedings or more flour at each feeding.
Your Sourdough Starter Can Be Used For Baking If…
- your starter is at least 2 weeks old
- it has been receiving twice-daily feedings for at least 3 days
- it’s doubling in size within 3 to 4 hours of feeding
- there’s no hooch on top
If your sourdough starter passes all these tests then, congratulations! Your starter should be strong enough to rise bread!
FREE No-Knead Einkorn Sourdough Bread Recipe
Einkorn is a bit tricky to figure out how to use because it behaves differently.
Yet… you can skip the learning curve by using my free and AMAZING no-knead einkorn bread recipe!
The recipe is FREE, easy, and healthy, and takes only 15 minutes of hands-on time!
And soon your family will be saying: “This is the best bread EVER!”
Any Questions Or Comments?
If you have other questions or comments about your own experience with using a brand-new sourdough starter, be sure to leave them in the comments!
- How To Make An Einkorn Sourdough Starter
- Really??? Discard Half My Starter At Each Feeding? #AskWardee 113
- How to Make a Sourdough Starter (FAQ’s, Care Tips, Recipes, & More!)
- Sourdough A to Z eBook or eCourse
- Einkorn Baking eBook or eCourse
- Sourdough English Muffins
- Sourdough Pancakes
- Gluten Sensitivity & Sourdough: Is Sourdough Gluten-Free?
- Sourdough Waffles
- Sourdough Pizza
- FREE No-Knead Einkorn Sourdough Artisan Bread Recipe
- Sourdough Pretzels
- Sourdough Chocolate Cake
More Sourdough Posts From The #AskWardee Show
- Does Sourdough Bread Get Moldy? +Troubleshooting Dense Sourdough Bread #AskWardee 110
- 11 Tips For Lighter, Less Dense Sourdough Bread #AskWardee 053
- The Best & Healthiest Flours For Sourdough #AskWardee 065
- Feeding Your Sourdough Starter… More Than Just Flour! #AskWardee 150
- Is Aged Flour *Really* Better For Sourdough? #AskWardee 122
- Can I Use Reverse Osmosis Water For Fermenting, Culturing, & Sourdough? #AskWardee 138
- How To Transition A Sourdough Starter To Einkorn #AskWardee 069
What Is The #AskWardee Show?
The #AskWardee Show is the weekly show devoted to answering your niggling questions about Traditional Cooking: whether it’s your sourdough starter, your sauerkraut, preserving foods, broth, superfoods or anything else to do with Traditional Cooking or your GNOWFGLINS lifestyle.
I share tips and resources, plus answer your questions about Traditional Cooking!
When: Wednesdays at 10am Pacific / 1pm Eastern
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This post is a combination of two posts originally published and written by Wardee Harmon and Melissa K. Norris on 3/11/20 and 10/2/17 respectively. The posts were combined, updated, and republished on 1/13/21.
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