FAQ
Here are some frequently asked questions.
Composed of fermented flour and water, a sourdough starter is a leavening agent that uses naturally occurring yeasts and bacteria to make baked goods rise. While it’s most commonly used to make the type of bread we know as sourdough, you can use a sourdough starter instead of yeast or baking soda to make delicious pizza dough, cinnamon rolls, cakes and cookies. Truly, you can make ANYTHING with sourdough! For more details about sourdough starter, go to the sourdough page or my Sourdough 101 post.
Sourdough starter is very tenacious, this means it’s pretty hard to kill. Before you call ‘time of death’, try feeding your starter every 12 hours with 50g of flour and 50g of non-chlorinated water. If you do this for 3 days and the active bubbles do NOT occur, then yes, something went wrong.
If your starter begins to smell like nail polish remover, or begins to grow fuzzy parts, or turn pink, it has indeed gone bad. Throw it all away and acquire a new starter.
Commonly known as ‘hooch’, this hooch simply. means your starter is hungry. Simply feed it and let it sit at room temperature for 8 hours to see it roar back to life.
There are a couple must haves for making sourdough. You will need a very large, non-metal, bowl to do all your mixing. You will need a colander and a towel. You will also need some baking dish that can handle 500° and a lid. Those are the definite must haves. At the bottom of the Sourdough page you’ll find all the gear I use.
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Location
Houston, TX
Sourdough Classes
By Appointment
Opening Hours
Weekdays: 09:00 – 14:00