Sourdough baking can feel like a science experiment, but once you get the hang of it, it becomes second nature.
I’ll share the key signs to look for and a few tips to make the process easier, purposefully avoiding digging deep into the topic so the post gives you everything you need without overwhelming you!
A ready starter is one that’s active and strong enough to leaven your dough. Essentially, it should be able to lift your bread and give it that airy crumb.
Visual Cues
Bubbles An active starter is a bubbly starter. Take a look at the surface – you should see lots of bubbles. Rising in Volume After feeding, your starter should double or even triple in size.
The Smell
A ripe starter often smells tangy and sour, with a hint of yeastiness. If it smells like nail polish remover or very acidic, it’s likely over-fermented and hungry for a feeding.
The Float Test
The float test is a classic, but it’s not foolproof. To try it, spoon a small amount of your starter into a bowl of water.
Timing: When to Use Your Starter
A starter that’s just starting to fall is still fully active and fermented, and it works great in dough. Plus, you can be sure it actually reached it’s peak, since it’s technically a little bit past it.
Don’t Overthink It
The truth is, sourdough baking is more forgiving than many people realize. If your starter checks most of the boxes – bubbly, rises in volume nicely, pleasant smell – it’s probably ready to use.