At room temperature, many starters need feeding about once a day, sometimes more often in a warm kitchen. Refrigerated starters can be fed less often. Let activity and aroma guide your routine.
It should show consistent bubbles and rise predictably after feeding. Many bakers look for a doubling in volume, but the timing depends on the starter, flour, feeding ratio, and temperature.
Yes. Many starters do well with unbleached all-purpose flour. Whole wheat or rye can also be used and may increase activity because they contain more minerals and nutrients.
Yes, but gluten-free sourdough requires a gluten-free starter and recipes designed for gluten-free flours. Do not assume a wheat starter can be converted simply by swapping flour.
Discard is the portion of starter removed before feeding to keep the culture at a manageable size. It can be used in many cooked or baked recipes, depending on freshness and the recipe.
Hydration, flour protein, mixing, fermentation, and handling all affect stickiness. Wet hands, a bench scraper, and gentle folds can help. If the dough spreads excessively, it may be over-fermented or lack strength.
Common causes include weak shaping tension, over-proofing, under-developed gluten, or a starter that was not strong enough. Change one variable at a time and take notes.
Once fully cool, store cut-side down or in a bread bag at room temperature for a few days. For longer storage, slice and freeze in an airtight bag. Avoid refrigerating bread if you want to preserve its texture.
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