Ways To Use Your Extra Sourdough Starter (2024)

FAQs

What happens if you use more sourdough starter? ›

The more starter you use, the faster your dough will ferment - resulting in a less sour loaf. Of course the amount of starter is actually a ratio in relation to the flour - so 50g of starter to 500g of flour will ferment at a much slower rate than 200g of starter to 500g of flour.

If you don't get rid of the excess, eventually you'll have more starter than your feedings can sustain.

Day 2: Check for bubbles

Just leave it in a warmish place for another 24 hours. If a dark, smelly liquid has built up on the top of your starter (this is called hooch), don't worry. You'll pour this out tomorrow, but for now leave it as it is.

It would be best if you discarded some portion of your starter each time you feed it unless you want to continue to let it grow. Eventually, you need to discard the used “food” (flour and water) that's been used to sustain your starter during the last fermentation period.

Storing: Crumble Into Dry Flour

Crumbling live sourdough starter (unfed) into dry flour. This is by far my preferred method for long-term sourdough starter storage.

For most bakers, the answer is a clear no. Maurizio Leo, author of the award-winning bread cookbook The Perfect Loaf, still uses the first starter he ever made; it's now 12 years old. And while he's sentimental about that starter, he says its age doesn't really impact his bread.

Discard a portion of the starter and feed it with fresh flour and water every 24 hours. Twice-Daily Feeding: In warmer environments or if you prefer a faster fermentation process, you can feed your starter twice a day, approximately every 12 hours. This helps maintain a more active and vigorous starter.

Yes, you can overfeed your sourdough starter. Audrey explains: “Every time you add more flour and water, you are depleting the existing population of natural bacteria and yeast.” If you keep adding more and more, eventually you'll dilute the starter so much that you'll just have flour and water.

How to increase a starter. If your recipe calls for more than 227g (about 1 cup) of starter, feed it without discarding until you've reached the amount you need (plus 113g to keep and feed again).

15. What if I miss feeding my sourdough starter? If you miss one of your starter feedings, it'll be just fine.

Can you eat straight sourdough discard? ›

Yes you can use sourdough discard straight from the fridge, you don't need to let it come to room temperature if you don't want to. What is this? If you are using it straight from the fridge it may be a little stiff or thick, so you'll need to ensure you mix it really well.

Stir in the morning and in the evening. Continue this process for 2 more days. Discard half, then feed with 60 g of flour and lukewarm water. Your starter is like a baby, don't forget to feed, stir every day and treat him with love.

Use sourdough discard to lightly batter fish, chicken, meat or vegetables. The perfect way to use up extra sourdough starter and create a tasty meal or snack with zero waste!

One of the amazing benefits of sourdough discard is that you can use it to create new starters, which are known as levains. These off-shoots from the mother starter can be used to experiment with different types of flour or given as a gift – there's nothing quite like sharing an entire ecosystem with your loved ones.

Sourdough starter can be stored on the counter or in the refrigerator. "If you're someone who bakes sourdough bread more than a couple of times a week, keep your starter in a cool, dry place. If you don't bake every week, keep it in the refrigerator," Pellegrinelli explains.

Cover with either a tea towel or a glass lid. I like using a glass lid, because a towel tends to get really messy. Allow to sit of for 4-12 hours before using in a recipe, once it has about doubled in volume. If not using for baking, feed about 12-24 hours after last feeding or place in the fridge.

Just give a little bit less and it'll move less quickly because you'll have fewer organisms that are trying to populate that mass. Feeding a starter with equal parts flour and sourdough culture is "like starting a fire with equal parts gasoline and sticks." (In other words: intense.)

CAN SOURDOUGH DISCARD BE USED TO MAKE A NEW STARTER? Yes! The amount you pour off can be fed in a separate bowl to create a new starter or “levain.”