25, 2021
Looking to start making sourdough but have lots of questions?
Our Test Kitchen pros answer all your sourdough FAQs.
Getting into baking your own homemade bread?
Its only a matter of time before you graduate frombeginner bread recipesto the moreadvanced bakes.
Ready to dive into the world of sourdough?
you’ve got the option to follow our Associate Culinary Producer Audrey Romponssourdough journey.
Weve also got answers to your most burning sourdough questions from Audrey and Senior Food StylistJosh Rink.
What is sourdough starter exactly?
If youre relying on natural yeast for your starter, it can take some time for it to develop.
You canjump-start your starter with packaged yeast.
This mix of yeast, flour and water thats been fermented gives sourdough bread its rise and flavor.
How do you store sourdough starter?
Sourdough starter should be stored at room temperatureideally around 70 degrees, according to Josh.
Be sure to keep the starter out of direct sunlight.
Be sure to choose the right container for storing your starter.
A large Mason jar is a great vessel for keeping your starter.
Just be sure not to seal it (or any container you use) too tightly.
You want to allow gasses to escape from the container so it doesnt explode!
when you land an established starter, you’re free to stash it in the fridge.
How can you tell if your starter is alive?
Sourdough starter can take some time to developup to two weeks.
Feeding means adding a bit more flour and water.
This is evidence that the yeast is consuming nutrients and releasing gas.
Bubbles are the sign that the starter is alive and thriving!
Just be aware that after eating, the starter will deflate again.
This boom and bust is part of the cycle of sourdough starter.
How often should you feed sourdough starter?
When storing a starter at room temperature, Josh recommends daily feedings.
Fridge storage is best if you want to keep your starter going long-term.
Can you overfeed sourdough starter?
Yes, you’re free to overfeed your sourdough starter.
How long until you’re able to use the starter?
Theres no precise answer to this question, unfortunately, according to Josh.
Environment and ingredients play a role in the fermentation process, he says.
So your starter may be ready in just five days or up to two weeks.
If the dollop floats, it is ready to use.
Josh recommends baking with the starter a few hours after feeding.
Why do you discard half of the sourdough starter?
This might seem like the most heartbreaking part of making sourdough bread: discarding part of your starter.
But Josh assures us that theres a reason for this.
Imagine the wild yeast and bacteria in the starter to be like little Pac-Man creatures.
After feeding, these creatures consume all the available nutrients and reproduce.
Removing a portion of the starter keeps the volume of the starter to a manageable size.
What can you do with the discard?
Heres the secret: You dont have to discard the discard.
That can be the foundation for more starter.
Anything that requires yeast is a great system for a starter.
Can you use whole wheat flour to make sourdough bread?
you’re able to use lots of flours tomake sourdough.
Josh recommends a mix of bread flour and whole wheat flour for a really lovely and rustic loaf.
Just follow the advice from our Test Kitchen and you should be ready to make your own!
And once you do, share your creations withour baking community, Bakeable.
The sliced loaf fans out for a fun presentation.
It’s one of the best savory appetizers I’ve found.
I love to serve this for brunch or dinner when I want something hearty and a little unusual.
Vary the recipe by substituting fresh blueberries and strawberries and the corresponding jam.
He served it in the hotels where he worked as well as at home.
This was my absolute go-to sandwich last summer when I was pregnant.
It hit all the right spots!
Its always a favorite when I entertain.
Feel free to use your favorite beer or dried fruit to make the dish your own.
Featuring mustard, mayo, tomato, onion and two cheeses, this sandwich is anything but boring.
It’s a real crowd pleaser.
To lighten them a little, use fat-free mayo.
We serve them with minestrone or a crisp salad.
The cheesy, butter bread is so simple to make but the taste is sinful.
Plus it looks fantastic, and people just flock to it!
It’s better than the usual garlic bread with pasta, too.
Serve the chicken mixture on a bed of lettuce if you’re in the mood for salad instead.
We settled our standoff with an irresistible sandwich we’ve had many times since.
It looks fancy but is easy to make.
Just remove it from the refrigerator 30 minutes before baking.
It makes for a truly grown-up version of grilled cheese.
Of all the dishes she’s shared over the years, this hero sandwich stands out.
Its easy and colorful, and the marinated veggies give it all kinds of oomph.
The sourdough bowl makes a fun presentation.
I love that with this recipe I can make one for dinner and wrap one for the freezer!
Now they love it!
We recommend our users to update the internet tool.
