FAQs

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When your starter arrives

Feed it, it might take a couple feedings to get its groove back but it will.

The feeding ratio is 1:1:1 (sourdough starter: flour: water) 92 grams unbleached flour (the flour that is appropriate for the starter you have purchased) 92 grams warm water and 92 grams starter. Place in a mason jar with the lid loose; let it sit on the counter for a few hours until doubled. As soon as it is happy and active you can bake with it. To have enough starter for your recipe do not discard. Make sure you reserve 92 grams as your starter and bake with the rest. You can then place it in the refrigerator; tighten the lid and do weekly feedings, unless you bake a lot and wish to leave it out with regular daily feedings.

What flour do we use?

Wales, Saudi Arabia, Oregon Trail, Bahrain, Alaska, Australia and Egypt are fed with All Trumps Flour - High Gluten (Unbleached, Un bromated) Kosher, a couple times a year we will do a 80/20 blend of 80 All Trumps Flour - High Gluten (Unbleached, Un bromated) Kosher, to 20 whole wheat with the same ratios for feeding 1.1.1

San Francisco, New Zealand Wheat, Scotland, South Africa- All Trumps Flour - High Gluten (Unbleached, Un bromated) and Pride of the Prairie Natural S'Wheat Naturally Sweet Wheat that is a genuine stoneground whole white wheat flour from Farmer Direct Foods, Inc. It is farmed from land in Kansas is Kosher and NON-GMO. It is a 100% Hard white whole wheat flour, and Bobs Red Mill 100% stone-ground whole-wheat pastry flour which is NON-GMO verified and PAREVE

Poland, Finland, New Zealand Rye- are fed with Bob's Red Mill Organic Stone Ground Dark Rye Flour that is whole grain and NON-GMO verified- PAREVE A couple times a year we will do an 80/20 blend of 80 Trumps Flour - High Gluten (Unbleached, Un bromated) Kosher, to 20 Dark Rye with the same ratios for feeding 1.1.1

Italy-Italian all natural Polselli Classica 00 soft wheat Flour. A couple times a year we will do an 80/20 blend of 80 Trumps Flour - High Gluten (Unbleached, Un bromated) Kosher to 20 Italian all natural Polselli Classica 00 soft wheat Flour.

Germany Bavarian “Black Death” fed with Bob's Red Mill Organic Stone Ground Dark Rye Flour that is whole grain and NON-GMO verified- PAREVE & King Aurthur pumpernickel flour, has all the bran, germ, fiber, flavor, and mineral-rich goodness of the whole rye berry, giving the natural flavor of rich and earthy rye plus an unmistakable, coarse consistency. All Trumps Flour - High Gluten (Unbleached, Un bromated) Kosher, Baked goods are deliciously dark and dense and have authentic rye flavor. (This contains wheat)

France- Francine BIO Farine De Ble T55, A couple times a year we will do an 80/20 blend of 80 Trumps Flour - High Gluten (Unbleached, Unbromated) Kosher to 20 Francine BIO Farine De Ble T55.

Gluten Free- King Arthur All-purpose gluten free flour
Allergen Information- Gluten Free,
Specialty- GMO Free, Gluten Free, Kosher Certified
King Arthur All-purpose Flour is Non-GMO Project Verified; Certified Gluten-Free by the GFCO, a program of the Gluten Intolerance Group (GIG); Certified Kosher and Non-Dairy. King Arthur Baking Company is a 100% Employee-Owned Company and a founding B Corporation.

My starter didn't rise

This could be due to a couple of different reasons:

1) Temperature is too cold, try a different spot for storing your starter. The top of the refrigerator works well.

2) You have used bleached flour and the bleaching agents have killed off some of the live cultures, switch to unbleached flour.

3) You have used treated water. Sometimes our tap water has been treated with chlorine, try a non-treated water.

If all else fails, try resetting it by:

Putting 25 grams of starter in a jar and feed it 50 grams of flour and 50 grams of water. With this ratio, your starter should double in size in about 12-24 hours.

My starter isn't increasing!

A sourdough starter does not increase in amounts on its own, it will double in size and then deflate. If you want more starter- At your next feeding do not discard, weigh your starter and feed equal amounts of flour and water. Repeat the 24-hour feedings until you have enough to bake your bread recipe. Make sure you reserve 92 grams of starter to keep as your "Mother Starter". Keep this in the refrigerator as your main starter. (be sure to feed it) with the 1.1.1 ratio.

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