Starting your sourdough journey can feel a little scary—but don’t worry! I’ve gathered my most common sourdough starter questions and answered them simply (and honestly) to help you feel confident every step of the way! Nothing breaks my heart than hearing that someone gave up on their starter because they were misinformed, so I’m here to set you up for success!
What is a sourdough starter, anyway?
A sourdough starter is a live, bubbly mix of flour and water that captures wild yeast and friendly bacteria from the environment. Over time (and with regular feedings), it becomes strong enough to make your bread rise—without commercial yeast! Every great loaf of bread starts with a strong sourdough starter!
What is sourdough discard?
Sourdough discard is your unfed, inactive (without bubbles) sourdough starter. It’s the portion that you remove before feeding it. It’s called “discard” because you typically set it aside to keep your starter at a manageable size—but it’s still full of flavor and absolutely bakeable! Don’t toss it! Use your sourdough discard to make pancakes, crackers, pizza and more. It’s one of the best parts of the process!
👉 Check out our Sourdough Discard Recipes here.
Discard Recipes Archives – Acts Of Sourdough
Is “feeding” just adding flour and water?
YES! That’s really all it is. Add equal parts flour and water and watch it grow! I always recommend a kitchen scale for accuracy. But contrary to the specific wording, it is not actually like feeding your child. Feeding a starter is once a day, and takes about 4 minutes.
How often do I feed my starter?
- If it’s on the counter feed it once a day. (6-8 hours before you’re ready to put dough together)
- If it’s in the fridge, no need to feed until you’re ready to bake or bulk up for some discard recipes.
What does a healthy starter look like?
A healthy sourdough starter should be:
- Bubbly and slightly domed after feeding
- Smell mildly sour (not stinky or rotten). If it smells like nail polish it needs to be fed more flour
- Double in size within 6-8 hours of feeding
If it’s sluggish, give it a few extra feedings at room temp to boost activity. - Speaking of boost – if your starter is sluggish and slow after a feeding with not a lot of visible bubbles, try feeding it with whole wheat flour instead of all purpose for quick and healthy activity!
What’s “hooch,” and is it bad?
Hooch is the dark, sometimes grayish liquid that forms on top of your starter when it hasn’t been fed in a while (you’ll most likely see hooch when it has been dormant in the fridge for a long period of time). It’s totally normal! Its just alcohol released by the yeast. Stir it back in or pour it off—either way, it’s a sign your starter is hungry and needs a good feed.
Can I still bake if I see hooch or if I haven’t fed it in a while?
Yes! Just stir, feed, and give it a little time. Starters are more forgiving than you think! If you’ve missed a few days (or even a month or two in the fridge), it will bounce back with consistent feeding.
How do I know if my starter is ready to bake with?
Your starter is ready when:
- It’s doubled in size, usually within 6-8 hours
- It’s bubbly and smells pleasantly sour
What if my starter has mold in it?
A moldy starter is a goner– it will have to be thrown away. To prevent mold when you’re storing in the fridge use a mason jar with a tight lid. Don’t store on the counter for more than a couple of days (especially in the warmer months). Only leave on the counter if you’re actively feeding and baking.
How do I keep my starter warm and thriving in the winter?
70–78°F is the sweet spot. Below 65°F, your starter will slow down and may take longer to rise or get bubbly. Wrap it in a dish towel and store it in the warmest area in your kitchen: in a cabinet, the pantry, next to the coffee pot in the mornings or even an insulated lunch box.
I never recommend storing it in the oven. I’ve had so many people accidentally turn their oven on, forgetting their starter was inside and making a big mess of a situation.
We hope this answered some of your starter questions! Starting sourdough can feel a little confusing at first, but you’re not alone. We’re here to keep it simple, fun, and totally doable.
your bread bestie,
xo, Courtney
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