Sourdough Hints Before You Need Them

Reader Contribution by Jodi L. Wise
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Because I am new to baking, I figured that it is like anything else that you are new at … you learn the tricks-to-the-trade after you have pulled your hair out.  So I am helping out the new sourdough bakers with some tricks that I have learned from the experts here at Sourdoughs International.

1. A proofing box is a must. This is one of the very few ways to regulate your temperature correctly.  Sourdough like certain temperatures, especially when activating.  On my proofing box, I have pushed a thermometer through the box mid-way.  Then I can read the temperature from the outside without disturbing it.

2. Sourdough cultures will activate and bubble up, then bubble down. Sometimes we miss it and think that it is not activating correctly.  What you do is, clean off part of the inside of the jar, from the top down to the culture.  That way you know for sure if the culture is activating.

3. Jar size. I use a 1 quart (1 liter) wide mouthed canning jar.  The lid is just loosely placed on.  I also put a wipe board piece on top, so that I can see when the last time I fed it was and which culture it is.

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