More Sourdough Lessons |

More Sourdough Lessons

admin February 17, 2012

Image by Matthew Fugel

My starter is still alive!

That’s one thing to be thankful for.  I haven’t ruined my starter yet.  But more than that, it’s becoming increasingly active.  I finally did a little actual research, and figured some things out.  Maybe you’ll be smarter than I was and take my advice without having to do it the wrong way first. I always do that…it drives my husband nuts.  He says I never take advice from anyone and I am determined to learn the hard way.

It’s true.

With my sourdough wasn’t any different.  But now I have learned exactly why I should have followed the directions in the first place.  All of these “extra” steps seemed stupid and pointless, but once I learned why they’re done, well, they seemed pretty important.  This exact thing happened when I learned to sew, too.  I ignored instructions, only to figure out once I was more experienced why I should have just done it the way I was told.  Sigh.

I digress.  Let me explain to you what I have learned now….

Why Sourdough Works

I watched this neat video at GNOWFGLINS explaining why sourdough works and what happens.  Go watch it yourself — it’s worth it.  But to summarize, wheat has naturally occurring bacteria and yeasts, and there’s lots in the air too.  The flour gets mixed with water and the bacteria and yeasts begin to eat the gluten and other parts of the flour, producing carbon dioxide and rising the dough.  The organisms double rapidly, and your goal is to create a healthy colony of organisms.  Regular feedings provide new “stuff” for the organisms to eat.

So, remember when I learned my lesson about stirring in your hooch?  I was pouring off a lot my “good” bacteria and yeasts in a brand new starter, which ruined it.

I have also read directions that say to pour off half the starter and transfer it to a new jar each time you feed it.  I ignored this because, really, why would you waste starter like that?

Ahem, I found out why.

When the starter is brand new, the organisms aren’t very concentrated (even though they multiply rapidly).  They aren’t strong enough to rise a large volume of starter — which is what you will get if you just keep feeding it and don’t dump any out.  It’s important, at least in the early days (up to two weeks, according to Wardeh) to remove half the starter and keep only a small volume.  Once the starter is very active — defined as doubling its volume in 12 hours or less after each feeding — then you can start using it regularly and not dumping any.  An established starter does not need to be dumped at feedings, but a new one does.

As for changing to a new jar, I have found that it is easier to track how well the dough was rising if the jar was clean.  If I fed the starter at night, I would usually miss the rising action and see just little bubbles throughout in the morning, indicating that it had risen.  In a clean jar, there would be a little line around the area where the starter had risen to.  This way, I could tell if it was really rising high enough.  It’s not necessary, but it’s easier.  The jars are also easier to clean if they don’t have crusted starter all around the sides.

Using the Starter

I have successfully used the starter to make sourdough pancakes (which, sadly, I did not like — only Daniel did, but he loves all things sour) and English muffins.  We enjoyed the muffins but found them a little gummy.  Wardeh said I needed to add a bit more flour and cook them a little longer, and I’m sure a more active starter would have helped matters too.  Once I get the hang of it, the English muffins will probably become a regular breakfast option around here, paired with some bacon and a smoothie.

I plan to keep attempting these little projects for a few more weeks until my starter is several weeks old and very active.  Then I really want to try these sourdough bagels that Cheeseslave posted.  And once my starter’s really active, I plan to try a boule again, using Wardeh’s recipe.

I’m glad I’ve learned all I have, and that I’m getting my starter going well, so that I can include well-prepared grains in my home!

Other Fermentation Projects

I’m making yogurt again, milk kefir, and even got some water kefir going now!  Definitely fermenting more. 🙂  I found this neat basic tutorial on fermenting vegetables, and it’s almost enough to inspire me to try fermenting some of those soon too.  Maybe.  haha.

How’s your sourdough going?  Have you baked anything good yet?

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  1. There is a definite learning curve baking with sourdough. I’ve made a sourdough dutch baby instead of the pancakes because it is much easier for me. I’m the only one that likes them, but I have a ready made breakfast for three days after I make them. I have had the same issue with the English muffins, too. They rose better for me when I used kefir instead of the milk in the recipe, but I really need to make mine smaller. They brown way before they are cooked in the inside. I baked them @ 350 for about 15 minutes to get the inside cooked the last batch that I made. My husband does like the muffins when I use them to make the little pizzas.

    I really enjoy reading your sourdough adventures. I’m learning right along with you. 🙂


  2. I took Wardeh’s sourdough class a year ago and loved it. Just wanted to let you know that pancakes and sourdough in general were not a hit around here when we first started with sourdough. But just today as we were eating sourdough pancakes I commented how good they were now and we didn’t even taste the sour anymore. I do add 1/2 C sprouted flour to my pancakes as they are just too runny for me no matter how thick my starter is. I also usually use pastry flour to feed my starter, which makes nicer pancakes.

    I have also found that feeding your starter more often when your kitchen is warmer…say above 70….will keep the sourness down.


  3. I love reading about your good experiments and your bad experiments – but do you ever think about taking your hubby’s advice and NOT learning the hard way? 🙂


  4. Aha! I also have rebelled against Wardeh’s instructions to dump, thinking it was so wasteful. And I wondered why my starters always flop. I have been dumping the past few days and my starter is looking healthier.


  5. […] More Sourdough Lessons – Modern Alternative Mama […]


  6. […] cornerstone of traditional cooking is grains that have been soured, sprouted, or soaked.  Preparing grains in this way reduces the phytic acid content.  Phytic acid […]


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Hi, I’m Kate.  I love medical freedom, sharing natural remedies, developing real food recipes, and gentle parenting. My goal is to teach you how to live your life free from Big Pharma, Big Food, and Big Government by learning about herbs, cooking, and sustainable practices.

I’m the author of Natural Remedies for Kids and the owner and lead herbalist at EarthleyI hope you’ll join me on the journey to a free and healthy life!

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