Is what’s in my starter Kit just enough for one loaf?

No, the starter just gets your sourdough journey started. You will follow the steps on the starter directions sheet to get it activated, then use the bubbly active starter (typically 3-5 feeds) for your first loaf.  You will have plenty of starter left in your jar to re-feed and start the process over following the same process as you did on days 2-3.  

You can save your discard (the extra starter you take out each day during re-feed) in a separate jar and keep that in the fridge. There are tons of great sourdough discard recipes on Pinterest. 

You can continue feeding your active starter and it'll stay healthy on the counter.  If you ever need a break from baking you can put it into "hibernation" and cover your jar and stick it in the fridge.

Can I store my starter in the fridge?

There are several reasons for storing your starter in your refrigerator:

1. You don’t bake regularly, so you don’t want to feed it every day.

2. You’re going on vacation.

3. You want a backup for your regular starter in case something goes wrong.

Storing your starter in your refrigerator couldn’t be easier, and even if you bake every day, you should store one for reason #3 above.

When it’s time to feed your starter, make two new jars of starter instead of one. After two hours, take one of the jars and put it in your refrigerator. It will last 2-3 months in your refrigerator, but we recommend changing it every month just to be safe.

How do I reactivate my refrigerated starter?

I have friends who bake using their starter straight from the refrigerator, and it would probably make an okay loaf of bread because it will have leavening power. However, my advice is to feed it two or more times according to your normal feeding schedule (days 2-3 on your starter guide) before you try to have a successful bake.

My starter has this weird dark liquid on the top when i pulled it out of my fridge….is it ruined?

This liquid is called hooch and generally forms on the surface of your starter. It can sometimes form in the middle of your starter or even underneath.

It looks like the flour and water have separated, however this liquid (hooch) is quite normal.

Hooch is actually alcohol and is a by product of the fermentation occurring in your starter.

Do I need to pour the hooch out of my starter?

Generally, no you should not pour the hooch off your sourdough starter. When your sourdough starter forms hooch, mix the hooch back into the starter before you discard and feed.

The hooch is part of your starters hydration, so pouring it off will change the hydration of your sourdough starter.

How can I tell my starter is ready to use for bread?

Your sourdough starter is ready when it displays the following signs:

• Doubling (at its peak) consistently within 4-6 hours of feeding (this is the most important sign your starter is ready);

• Smells yeasty and quite lovely - if it smells like acetone, parmesan cheese, stinky socks or anything unpleasant, keep feeding it!

• There is a sponge like look to the starter when you view the side of the jar. The bubbles will be quite large and the jar will feel light when the starter peaks;

• There will be a honeycomb like network of bubbles visible when you tip the jar on its side.

• It should be thick - like the consistency of pancake batter. When it doubles it will have an aerated, mousse like consistency. It will be stretchy and elastic - but still pourable. It should not be thin or watery.

• The most important sign of sourdough starter readiness is that your starter is doubling every single time you feed it.