Top tips for new sourdough creators…

The massive surge of interest in sourdough during the lockdown has been amazing, I am literally inundated with messages and emails from dawn til dusk. A lot of them are from people asking for help as they make new starters, others are asking about how to use the various flours they’ve managed to get hold of.

If you’ve recently joined the sourdough fun and are making a starter, have made one, or are struggling getting flour, I thought I’d share some tips in case it’s useful..

*You only need small amounts of flour to make a sourdough starter.
*You can use any flour to make a starter, ideally not gluten free flour although it can be done, it will be a lot weaker.
*You don’t need to feed your starter the same flour it was made from if you’ve now run out.
*Once your starter is established, you only need to feed it to use it, daily feedings are no longer necessary.
*It doesn’t need feeding again to store it.
*Only feed your starter what it needs to generate what you need for your recipe, this way there’s no waste and you’re not using unnecessary flour.
*You don’t need to work to ratios or percentages.
*The flour you made your starter from does not need to match the flour you make your dough from.

If I can help anyone with their starter do let me know. And if you’ve got random flours and would like some ideas for using them I’m starters or doughs, let me know too.

4 thoughts on “Top tips for new sourdough creators…”

  1. Elaine, I have a couple of equipment questions. I’ve searched your site but can’t find the information, so hoping you’ll cover them here or add them to a tips blog post at some stage for those of us not on Facebook or Twitter.

    What sized lidded bowl do you find works well for keeping Star in? I need to get or scrounge one for my starter (unnamed as yet – getting to know her first), and want one that is roomy enough for my approx 100g starter without taking up too much fridge space.

    Also, could you please share options for storing the loaf (from your master recipe – yum!!) once baked? There’s only 2 of us so it takes us a few days to eat it and we’d like to enjoy every last crumb.

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