Tips, Tricks and Techniques

Some tools of the Trade

Once you’ve got your starter fed and its growing, turn you attention to the following items. Remember, these are my tips and result directly from my experience working with sourdough. I can assure you I will not simply post what others have done without trying it out myself.

  • Always use clean vessels and utensils and wash your hands thoroughly.

  • Use only stainless steel or plastic bowls

  • Use wood, stainless steel or plastic utensils

  • Use clean glass jars with clean lids for storage in the refrigerator

  • Get a small scale that weighs out in grams

  • Let your starter come up to room temperature after its been in the fridge before feeding

  • Use a high protein, unbleached bread flour for a stronger starter. (I use King Arthur Bread Flour)

  • If you aren’t going to bake right away, place in a glass jar with a loose lid and let your starter calm down before putting it in the fridge. You will need to determine this by observing how long it keeps growing before it stops. Once it has consumed all the flour it can, it will collapse. It is then safe to put on a tight lid and place in the refrigerator. It will continue to grow as long as there is food to eat and a tight lid doesn’t allow the gas to escape resulting in an explosion of starter. (not dangerous, just messy!)

  • Once you get starter on a utensil or a bowl, you must clean them immediately when you are done using them. There is nothing stronger than dried starter. It hardens quickly and is a very strong glue.

  • Some basic utensils to have on hand:

Bench Scrapper, Wood Spatulas,Stainless Steel Whisk, Different sizes of Stainless or plastic bowls, Measuring spoons and cups (even though we weigh most things, there are some you will measure.)

  • Once you feed your starter with one type of flour, you should continue to feed it the same flour. I prefer King Arthur bread flour as it is a high protein flour.

  • If you must use tap water, fill a jar and let it sit out on your counter for a few hours. This will allow the chlorine to dissipate. I keep a filled water bottle on my counter at all times.

Some very good websites to visit and learn from: for lots of bread making techniques. The link below is for a basic sourdough loaf. to get different starters and basic instructions. another good source for all things sourdough. the only flour I use.

On-line courses and instructions:

And of course, this website. All information here is honestly earned. (both the good and the bad) we will never post a recipe we haven’t made and all suggestions have been personally tried and tested. Keep in mind when making things with sourdough that it is an art. Be happy, sing to your starter and give it a name. Get in a good place in mind and heart, don’t worry or fret over little things. Once you gain a little experience, all your efforts will be rewarded with healthy, fresh bread from your own oven to lovingly feed your family and friends.

Make it Happy, Make it Sour!

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