👩‍🍳 American Sourdough May 2

Author

Sandra Gebhardt
May 02, 2024

newsletter-title

Trivia Question❓

How long can a well-maintained sourdough starter last?

Answer at the bottom of the newsletter

Sourdough Starter


Hey there sourdough enthusiasts!

This week, we're diving deep into the heart of sourdough baking: starter maintenance. Your sourdough starter is the beating heart of your bread-making journey, and it requires some TLC to keep it happy, healthy, and bubbling with life.

First things first, let's talk feeding schedules. Consistency is key when it comes to feeding your starter. Whether you choose to feed it once a day, twice a day, or even every few days, find a routine that works for you and stick to it. And don't forget to use a kitchen scale to measure your ingredients accurately for consistent results.

But what about troubleshooting? If your starter seems sluggish or inactive, fear not! We've got you covered with tips for reviving a tired starter and troubleshooting common issues like hooch (that's the liquid that sometimes forms on top) or a sour smell.

And let's not forget about the magic of sourdough discard! Instead of tossing it down the drain, why not put it to good use in recipes like pancakes, waffles, or even savory biscuits?

So, whether you're a seasoned sourdough pro or just starting out on your baking journey, remember to show your starter some love—it's the secret ingredient to delicious, homemade bread!

Happy Baking!

Joke of the Week

Why did the sourdough starter break up with the bread dough?

Because it kneaded some space!

Sourdough Hacks

  • Make sure to feed your sourdough starter regularly to keep it healthy and active.


  1. Use Filtered Water: Chlorine and other chemicals in tap water can inhibit the growth of yeast and bacteria in your sourdough starter. Using filtered water ensures a cleaner environment for fermentation.

  2. Adjust Feeding Ratios: Depending on the temperature and activity level of your starter, you may need to adjust the feeding ratio of flour to water. In cooler temperatures, a thicker starter (higher flour ratio) may be more stable, while in warmer temperatures, a thinner starter (higher water ratio) may be more active.

  3. Experiment with Different Flours: Don't be afraid to experiment with different types of flour in your sourdough starter. Whole wheat, rye, and spelt flours can add depth of flavor and unique characteristics to your bread.

  4. Maintain Consistent Feeding Schedule: Consistency is key when it comes to sourdough starter maintenance. Try to feed your starter at the same time each day to establish a healthy routine and promote steady growth and activity.

  5. Keep Your Starter Active: Even if you're not baking regularly, it's important to keep your starter active by feeding it regularly. If you're not planning to bake for a while, you can refrigerate your starter and feed it once a week to keep it healthy.

  6. Monitor Temperature: Temperature plays a significant role in sourdough fermentation. Warmer temperatures speed up fermentation, while cooler temperatures slow it down. Keep your starter in a warm, draft-free spot for optimal activity.

  7. Use Ripe Starter for Best Flavor: For the best flavor and rise in your sourdough bread, use a ripe starter that has reached its peak activity level. This is typically when the starter has doubled in size and is at its most bubbly and active state.

  8. Experiment with Add-Ins: Get creative with your sourdough starter by adding inclusions like dried fruits, nuts, herbs, or spices. These additions can impart unique flavors and textures to your bread and make each loaf a one-of-a-kind creation.

  9. Save Discarded Starter: Instead of discarding excess starter during feedings, save it and use it in recipes like pancakes, waffles, muffins, or crackers. This reduces waste and adds flavor to your baked goods.

  10. Embrace the Tang: Don't be afraid of a tangy sourdough flavor! Embrace the natural acidity of sourdough bread, as it's what gives it its distinctive taste and character.

  11. Feed your sourdough starter with pineapple juice for the first few days to speed up the fermentation process and create a more acidic and flavorful starter.

  12. Be sure to use a high hydration level (at least 75%) when making your sourdough starter to ensure a more elastic and airy dough.

Next Steps...

We are so excited to have you on our email list.  Each week we do giveaways for Free Sourdough Swag!  To be entered simply reply to this email with your favorite section or simply say "got it."  Each time you reply you get an entry into the next weeks contest!  We love giving away free stuff to our fellows bakers!

Sourdough Fun Facts

  • Sourdough starters can live for years, even centuries, if properly maintained and cared for.


  • The flavor of sourdough starter can vary depending on the location and environment in which it is created, due to the unique mix of wild yeast and bacteria present.


  • Sourdough starter was used as far back as ancient Egypt and is considered one of the oldest forms of leavened bread.


  • Sourdough starter can be traced back thousands of years, with evidence of sourdough bread being made as far back as ancient Egypt.


  • The flavors in sourdough starter develop over time, so older starters can produce more complex and unique breads.


  • Sourdough starter is a living organism, filled with natural yeast and bacteria that work together to give sourdough bread its distinct texture and taste.


Exclusive Membership

Joining the American Sourdough Association is a step into a world where baking is more than just a hobby; it's a lifestyle that nurtures health, creativity, and community.


Click here to learn more!

Looking to Join a FUN Facebook Group

Check Out Sourdough Mavericks

Our group that is all support, sharing tips and trick & NO shaming or arguing!

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Discard Recipes 

Sourdough Discard

Garlic Parmesan Breadsticks

Ingredients:

  • 1 pound pizza dough (store-bought or homemade)
  • 1/4 cup unsalted butter, melted
  • 2 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • Pinch of salt

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. On a lightly floured surface, roll out the pizza dough into a rectangle about 1/4 inch thick.
  3. In a small bowl, mix together the melted butter and minced garlic.
  4. Brush the garlic butter mixture evenly over the surface of the dough.
  5. Sprinkle the grated Parmesan cheese, chopped parsley, and a pinch of salt over the dough.
  6. Use a pizza cutter or sharp knife to cut the dough into strips, about 1 inch wide.
  7. Carefully transfer the strips to the prepared baking sheet, leaving space between each one.
  8. Bake for 12-15 minutes, or until the breadsticks are golden brown and crispy.
  9. Remove from the oven and let cool slightly before serving.
  10. Serve these flavorful breadsticks warm as a tasty appetizer or side dish!

Sourdough Discard Chocolate Chip Banana Bread

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 cup mashed ripe bananas (about 2 medium bananas)
  • 1/2 cup sourdough discard
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs, one at a time, until well combined. Mix in the mashed bananas, sourdough discard, and vanilla extract until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the chocolate chips until evenly distributed throughout the batter.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
  10. Enjoy a slice of this moist and flavorful banana bread with a cup of coffee or tea for a delightful treat any time of day!

Sourdough Quote of the Week

"Like a good sourdough starter, may today's challenges only serve to make you stronger and more resilient."

Right Click on the Image & Save to Share 

Bonus: Hydration Tips

Exploring Sourdough Starters

Sourdough starters are the heart and soul of sourdough baking, and there are various types to choose from, each with its own unique characteristics. Here are a few types of starters you might encounter:

  1. Traditional Sourdough Starter: This type of starter is made with just flour and water, relying on wild yeast and bacteria naturally present in the flour and environment to ferment and develop flavor. It's the classic choice for sourdough purists.

  2. Whole Wheat Starter: Whole wheat flour contains more nutrients and natural yeast, resulting in a more robust and active starter. It tends to ferment faster and produce a slightly tangier flavor compared to starters made with white flour.

  3. Rye Starter: Rye flour is known for its high enzymatic activity, making it an excellent choice for sourdough starters. Rye starters often have a more acidic flavor profile and are prized for their ability to leaven dense breads with a tight crumb.

  4. Hybrid Starter: A hybrid starter is made by combining different types of flour, such as white, whole wheat, and rye, in varying ratios. This can result in a starter with a unique flavor profile and fermentation characteristics.

  5. Fruit Starter: Some bakers like to kickstart their sourdough journey with the help of fruits like grapes or apples. These fruits provide natural sugars and wild yeast to jumpstart fermentation, resulting in a fruity and aromatic starter.

  6. Gluten-Free Starter: For those with gluten sensitivities or allergies, gluten-free starters made with alternative flours like rice flour, sorghum flour, or teff flour offer a way to enjoy sourdough bread without gluten.

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💡 Answer to Trivia Question:

A well-maintained sourdough starter can last indefinitely, with some starters being passed down for generations.