Is my sourdough starter ready to bake with? Whether you are new to maintaining a sourdough starter, or you’ve done it all for many years, you’ve probably asked the previous question. Once you get the hang of caring for a starter and baking with sourdough, it will all begin to come more natural to you. For now, continue reading this post to discover one method for determining if your starter is ready: How to Do The Sourdough Float Test.
I’ve created many resources on sourdough:Frequently Asked Questions About Sourdough,,Maintaining and Feeding a Sourdough Starter,What is Hooch? | Sourdough Lessons, andmore! I hope these resources will aid you as you grow more and more confident in caring for and using a sourdough starter.
How To Do The Sourdough Float Test
What is the Sourdough Float Test?
This is a method for measuring the readiness of your sourdough starter in order to achieve a healthy rise. While it’s certainly not a foolproof way to figure out if Your Sourdough Starter is Ready to Bake With, it can be helpful.
How to Do The Test
Place about a teaspoon of the starter into a cup of warm water. Be gentle and don’t stir the starter beforehand. Disrupting the bubbly activity could cause it to sink. You’ll find that either your sourdough starter floats or it settles to the bottom.
If it floats, it should be ready for baking. If it sinks, it likely won’t produce great results if you were to bake with it right away.
How Does the Float Test Work?
The outcome is indicating whether your starter is holding enough gas bubbles to bring about rise.
If it floats, it’s presumably at its peak activity and contains lots of bubbles of carbon dioxide, the result of happy, thriving, natural yeast.
If it sinks to the bottom, the starter is presumably not ready, requiring further time and feedings before use in your sourdough recipes.
Why Did My Starter Sink in the Float Test?
Several factors contribute to the float test not being the most dependable.
A new starter: A young starter hasn’t yet developed the strength needed to rise your bread dough. Keep track of its age, continue a consistent feeding schedule, and keep it in a warm spot to encourage activity.
The bubbles were disrupted: When adding a sample of starter to the water, take care not to stir. Gently transfer with a spoon, and carefully place into the water.
Too much contact can pop those little bubbles, causing even a mature, active starter to fail the test when the sample sinks. This would be an example of a false negative – a failed test with a starter that is ready for a bake.
Type of flour: Some flours aren’t as suitable for the float test. Lower gluten flours, such as whole wheat flour or rye flour, may not build a strong gluten network that holds in those bubbles which cause it to float, yet the starter may very well be ready to go.
Past its peak: If you’ve missed the peak of your fed starter before testing, your sample may not float, yet your bake may rise perfectly well. You’ll know when your starter is at its peak when it is double in size and contains lots of bubbles.
Consistency: The consistency of your starter can influence its results. Perhaps you’ve tested a young, stiffer starter, and it floats. The thicker consistency can allow more bubbles to be trapped and held, yet your starter may not be ready and you’ll have a bad bake. We would call this a false positive.
Maintaining and Feeding a Healthy Sourdough Starter
Read more from this specific blog post right here!
How Often to Feed a Starter
If you bake a lot of sourdough treats you may choose to keep your starter on the counter, at room temperature. While this means feeding it twice a day, it also means your starter’s always ready to go when you are. If you’re a more casual sourdough baker stash your starter in the refrigerator, where you’ll need to feedit just once a week.
Read more aboutright here!
Feeding a Starter that is Stored at Room Temperature
I am not fussy with the feedings I give my starter. You may choose to stick to a more rigid routine and suggestions found through other sources, but my starter is happy and healthy with the way I care for it.
I simply eyeball how much starter I seem to have in my jar and feed itat leastan equal amount of water and flour. You may give it more if desired.
For example, if I have 1 cup of starter, I’ll feed itat least1/2 cup of filtered water and 1/2 cup of flour.
How to ‘Feed’ it:
- Addthe needed amount of flour and water to your sourdough starter.
- Usea fork or spoon to mix it up until it is well combined.I like using a fork in order to break up any clods of flour (we don’t want those in there!).
- Checkthat the consistency is similar to pancake batter.
- Coverthe bowl or jar with a tea towel or glass lid.Avoid an airtight lid so that oxygen can work its way into your starter.
- Allow to sitof for 4-12 hours before using in a recipe. We want it to double in volume.
- If not using for bakingthat day, feed about 12-24 hours after last feeding or place in the fridge.
When to Add More than Equal Parts:
I like to add more than the equal amount of my sourdough when I am running low on starter.
For example, I have 1 cup of starter and I know I want to make a double batch of pancakes later in the day (I’d need 4 cups of starter for that), so I will give my starter and extra large feeding so there will be plenty when I use it later.
Keep in Mind:It never hurts to give your starter a larger feeding than it needs, but always avoid under-feeding it. Inadequate feedings will weaken your starter over time.
Feeding a Starter that is Stored in the Fridge
Putting a sourdough starter in the fridge is like pressing the pause button on the fermentation process, so you do not need to feed it as often as you would a starter left at room temperature. On the counter, it needs to be fed daily, butin the fridge, it only needs to be fed once a week.
- Takethe starter out of the fridge; there may be a bit of liquid on top.
- Eitherdrainthis liquid off orstir it in, your choice; it’s simply a byproduct of the fermenting yeast.
- Feedyour starter according to the “How to ‘Feed’ it” instructions listed above.
- Placethe starter back in the fridge until you’re ready to store it at room temperature, use it for baking, or just need to feed it again.
You can even switch back and forth between the refrigerator and the room temperature storage if you use it sporadically. I’ll place mine in the fridge during times when I’m not baking as much and simply bring it out when I know I’ll be using it multiple days in a row.
More Sourdough Info
How Can I Make My Own Sourdough Starter?
Interested in implementing sourdough into your kitchen?Here’severything you need to know to get your sourdough starter going.
All it takes is flour, water, and about 7 days time.
I also answer a few of the most frequently asked questions about sourdough overhere.
How is Sourdough Healthier than Regular Bread?
Read more in depth about the health benefits of sourdough here. I explain four reasons that sourdough is one of the healthiest breads you can consume, as well as describe how the fermentation process of sourdough works.
More on Sourdough
- 5 Favorite Ways to Use Sourdough Discard
- Sourdough Recipes for Breakfast
- Sourdough Mistakes to Avoid
- How to Convert a Regular Recipe to Sourdough
- Frequently Asked Questions About Sourdough
