Feeling Frustrated with sourdough? Ready to throw your dough away and give up forever?!
Don’t do it! We’ve compiled answers to some of the most common questions about sourdough baking. Make sure to check back as often as you need, this list is ever-growing. Have a question not covered here? Reach out to us here because we’re always happy to help.
Starter Questions
Q. Is my starter dead? It made a few bubbles at first, but now nothing
A. This is normal. In my experinece, my starter will make bubbles and look active around day 3-5 and then go a little flat after that. Keep going! It will pick up.
Q. Why is my starter rising so slowly?
A. It might be cold. The ideal temperature for yeast to grow is 75º-78º. Keeping the starter as close to that temperature as possible will help it develop. You can also just give it more time.
Q. My starter has green, white, or pink. What is that?
A. Mold! Throw it out and start again. It happens sometimes. Make sure you’re feeding it enough and the temperature is not too hot.
Q. Why does my starter smell like alcohol with a weird liquid on top?
A. This means your starter is hungry! It has eaten all of its “food” and is starting to produce alcohol. It might need to be fed more often or a different ratio, 1:3:3, or given colder water and kept in a colder place.
Q. Can I use sourdough discard in recipes?
A. Yes! Sourdough discard can be used in pancakes, waffles, muffins, and cookies. We use discard to flavor our Butter Pecan Chocolate Chip Cookies.
Q. Do I need to use a specific type of container for my starter?
A. No specific container is required, but a clear glass jar is helpful for observing the bubbles and rise. Just make sure it’s clean and has a loose cover to allow for airflow.
Dough Questions
Q. Why didn’t my dough rise?
A. This answer has many variables, like most of the answers will, but common reasons a dough doesn’t rise is a weak starter, too short of a rise time or your dough might be cold. Cold starter/dough will move slower than dough at 75º. Make sure your start is active, meaning it has increased in volume, has bubbles throughout, and smells sweet and tangy.
Q. How can I make my sourdough bread more sour?
A. This goes back to your starter again. The more often you feed your starter the more lactic acid production, which results in a milder, tangy flavor. The less often you feed your starter means the starter has more time to ferment, allowing acetic acid (the source of sharper, vinegar-like sourness) to build up. If you want a more sour taste you can go longer between feedings or try a cold proof, over night in the fridge.
Q. What’s a cold proof and when do I implement it?
A. A cold proof or a cold retard (ruh-tard) is when the dough is rested in the fridge for it’s final proof. You will do this right after shaping. You’ll place your loaf in a banneton, cover it, and place in the fridge overnight. We usually proof our dough in the fridge for 16 hours. This works well with our schedules and creates a flavor our customers like.
Q. Why should I use a Dutch oven for baking sourdough?
A. A dutch oven can help mimic a bread oven. The enclosed environment captures steam released by the dough, helping to create a crisp, golden crust and allowing the bread to expand fully (known as oven spring).
Q. Why is steam important when baking sourdough bread?
A. Steam keeps the surface of the dough moist during the initial stages of baking, allowing it to expand fully before the crust sets. Without steam, the crust can harden too quickly, preventing the dough from expanding and leading to a denser loaf.
Q: How do I prevent my dough from sticking to the banneton or Dutch oven?
A: Dust the banneton with rice flour and use parchment paper for the Dutch oven.
Q: Why does my bread have large holes?
A. This can happen if the dough is underproofed or if shaping wasn’t tight enough. You can try increasing your rise time and improving shaping techniques. This will improve over time. Take notes on how the dough looks, feels, and the temperature throughout the bake improved results.
Email us or reply with any questions you might have. We will be adding to this list as questions come in. Check this blog for more sourdough terms. Sourdough Glossary