Sourdough Frequently Asked Questions

Sourdough bread has been around for centuries and has recently become popular again due to its health benefits and delicious taste. If you’re new to the world of sourdough, you may have some questions. I’ve compiled some of the frequently asked questions about sourdough that I get all the time from friends and family. I hope it can be of some use to you, and if you have a question that isn’t covered here I encourage you to get in touch. Drop me a line at [email protected] and I’ll see if I can help!

Why is sourdough called sourdough?

I get asked why is sourdough called sourdough all the time, so don’t be embarrassed if you’re wondering too. Sourdough gets its name from the sour taste that comes from the fermentation process. This sour taste is a result of the bacteria that are naturally present in the flour and water used to make the dough. In addition to giving it a unique flavor, lactic acid also helps create an ideal environment for the growth of wild yeast which helps create a lighter, fluffier texture in the finished product.


This unique combination of flavors, textures, and healthy bacteria is why sourdough has been prized for centuries as a staple part of many cultures’ diets.

Can you compost sourdough starter?

Yes, you can compost your sourdough starter. It’s a great way to use any leftover starter that you might have after feeding your sourdough culture.


Just be sure to mix it into your compost pile well.

Does temperature affect sourdough starter?

Yes, the temperature can have a big impact on your sourdough starter. Warmer temperatures will make your starter more active and can help it grow faster, while cooler temperatures will slow down the fermentation process.

Does Temperature Affect Sourdough Starter in a cold kitchen

In fact, you can safely refrigerate your starter for up to 3 weeks without having to feed it. And on the flip side if you keep your sourdough starter incredibly warm you may need to feed it twice or even three times a day! So does temperature affect sourdough starter? Absolutely.

Can you keep sourdough starter at room temperature?

Yes, you can keep your sourdough starter at room temperature, but of course that depends on what temperature you keep your room at. When I first started making my first starter I couldn’t get it to grow for the life of me and then I realized we keep our home just a few degrees too cold for the starter to really thrive.

Sourdough starter at room temperate in the kitchen

The best thing is to simply observe your starter at room temperature and see how it reacts. is it doubling or even tripling in size after each feeding? If so, then your room temp is perfect for your starter. If not, like me, you will have to find a warmer place to keep it. Generally, the warmer your room the more frequent feedings will be required. If you’re not planning on using your starter for a while, it’s best to store it in the refrigerator.

Can you use bleached flour for sourdough starter?

It’s best to avoid using bleached flour for your sourdough starter. Bleached flour has been treated with chemicals that can affect the fermentation process and the health of your starter. But it really depends on the brand of flour you’re using and heavily it has been treated.

Can you use bleached flour for sourdough starter?

I have found that some bleached flours will actually work fine for a sourdough starter feeding, but others seem to be completely inert (with no activity in starter to indicate there are any yeast or bacteria alive and growing). So can you use bleached flour for sourdough starter? Maybe, but it’s best and easiest to just use a non-bleached variety where you can be sure it is rich with naturally occurring yeast.

What does sourdough bread taste like?

Sourdough bread has a tangy, slightly sour taste that comes from the fermentation process. But what’s great about sourdough is that no two loaves will taste exactly the same.

What does sourdough bread taste like?

The flavor can vary depending on the type of flour and how long the dough is fermented, and even how the dough was proofed and prepared for baking. What does sourdough bread taste like? With a bit of practice, you can be sure it’s totally delicious.

What temperature kills sourdough starter?

Temperatures above 140°F (60°C) can kill the yeast and bacteria in your starter, so it’s important to avoid exposing it to high heat.

What Temperature Kills Sourdough Starter?

If you’re baking with your sourdough starter, it should be added at the very end of the mixing process. This will help to ensure that the yeast and bacteria remain alive and active. Additionally, when you’re storing your starter in the refrigerator, try to keep it sealed tightly in a container to avoid any contamination from airborne particles and/or moisture.

Does sourdough starter get better with age?

Some bakers believe that the longer you keep your starter, the more complex its flavor will become. It’s not uncommon for sourdough starters to be passed down through generations.

Does Sourdough Starter Get Better With Age?

Working with older sourdough starters can be challenging for many bakers due to their unpredictable nature as the dough may be harder to work with. Therefore, if you’re contemplating whether to keep your sourdough starter for an extended period and the starter isn’t behaving, you may want to consider starting a new batch and seeing if it is better for you. In short, there is no definitive answer for the question: Does sourdough starter get better with age? But try for yourself and see!

Does sourdough bread have dairy?

I hear this question all the time! Does sourdough bread have dairy? Sourdough bread does not have dairy in it. It’s made from flour, water, salt, and a sourdough starter. It’s a great option for people with lactose intolerance or a dairy allergy.

does Sourdough have dairy

Traditional sourdough bread does not contain eggs, milk, cream, or any other dairy products. However, some variations of sourdough bread may include dairy or other ingredients, so it’s important to check the recipe or ask the baker if you have any dietary restrictions.