What I wish I'd known before making sourdough at home

I started making sourdough seven years ago and fell in love with the hobby. Beyond being relaxing, it keeps me from spending ridiculous amounts of money on loaves from the grocery store. Sourdough is different from other breads because it relies on a starter — a fermented mixture of flour and water that creates its own yeast and bacteria.

A starter needs to be fed like a pet. To stay active it must be fed regularly with flour and water. If left on the counter, feed it once every 12 to 24 hours; in the refrigerator, about once a week. That schedule also varies depending on how often I bake. You can preserve a starter for a while.

It can be left in the freezer for up to a year, and dehydrating it is a more reliable long-term option. Even a grim-looking starter can be revived: feed it filtered water and flour and wait a few days for bubbles. When it bubbles up and doubles in size, it's pillowy and healthy again.

sourdough, sourdough starter, fermentation, starter feeding, flour, water, wild yeast, bacteria, refrigerator, dehydrating