Sourdough FAQs

Everything you need to know to confidently start (and keep) your sourdough journey thriving.

What is sourdough?

Sourdough is naturally leavened bread made with a live fermented starter — a culture of flour and water that houses wild yeast and lactic acid bacteria. No commercial yeast needed.

What is a sourdough starter?

A sourdough starter is the heart of sourdough. It’s a mix of flour and water where wild yeast and bacteria live, grow, and produce gases that make bread rise.

How old is the Symbiota ancient sourdough starter?

Older than 100 years old!

Do mature starters make a difference?

Yes! A mature, stable and resilient starter has a diverse range of well established microbes. Using a mature active start results in better sourdough bread. 

Sourdough Starter Feeding & Maintenance

 

How often should I feed my starter?

If kept at room temperature: feed once daily (best for regular baking). Starters kept at room temperature metabolise the flour faster than if refrigerated.
If refrigerated: feed once a week (best for infrequent sourdough bread baking). Always feed after removing some for baking.

What flour should I use to feed my starter?

You can use white, wholemeal, spelt or rye flour. If using spelt, mix it with another flour. Organic flours works best. 

How should I feed my sourdough starter?

While there are many ways to feed a starter we recommend the following:

1/4c-1/2c starter plus 1 cup flour and 1/2 cup filter water

OR:

50g starter plus 50g flour plus 50g water

Do I need to discard starter?

If you are not using your starter in baking, yes you will need to discard it so you are always feeding the same ratios as above. If you do not discard, you will end up with too much starter and will be feeding it too little flour as time goes on which will result in your starter starving. 

What’s the ideal starter consistency?

Think thick muffin mixture consistency. If it’s too runny or too stiff, adjust with small amounts of flour or water. The thicker it is, the longer it will take to ferment. If it is too runny, the bubbles will escape and you will not get a rise in your starter and the bubbles will not get trapped.

What water should I use for my sourdough starter?

Using non-chlorinated water is best. 

I only have town-supply chlorinated water. How do I de-chlorinate water?

Boil your water for a minute and then let the water cool to room temperature before using it in your sourdough starter. 

Sourdough Storage & Troubleshooting

 

Can I store my starter in the fridge?

Yes! Fridge storage slows fermentation. Feed it once a week and bring it to room temp before baking.

My starter smells strong — is that normal?

Yes! Sourdough can smell yeasty, tangy, fruity, or even a bit like vinegar. Funky smells are often part of the natural process but may also suggest a imbalance.

This may be from not feeding it enough, or fermenting it with a sealed lid on. It is best to ferment sourdough starters with a breathable cotton top. 

What’s that grey liquid on top?

That’s hooch, a harmless alcohol byproduct. It means your starter is hungry. Stir it back in or pour it off, then feed. If you stir it back in, this may result in a more sour sourdough bread. 

Why does my starter smell like acetone?

This is an indication that your starter is hungry and needs feeding. This can also happen when you keep your starter sealed with a lid. Let your starter breath during feedings but if storing in the fridge, use a sealed lid. 

Did I kill my starter?

Probably not. Starters are resilient! If there’s no visible mould that is pink, black, or orange, it likely needs to be thrown away and get a new start. 

 

Baking Questions

 

When is my starter ready to bake with?

When it’s bubbly, doubled in size within 4–8 hours after feeding, and passes the “float test” (a spoonful floats in water).

The colder it is, the long it will take your sourdough starter to rise

What is the float test?

The sourdough float test checks if your starter is ready to bake. Drop a spoonful in water—if it floats, it’s active and airy. If it sinks, feed it again.

When do I use the sourdough starter?

You bake with your starter when it has grown and is at its peak. If you do not “harvest” your sourdough at its peak, the sourdough starter will subside and you will need to feed it again before being able to bake with it. If it subsides ad you try bake with it, your sourdough bread may not rise appropriately. 

Can I bake with discard?

Yes! Use unfed starter discard in pancakes, crackers, muffins, or waffles. It reduces waste and adds depth of flavour. For sourdough bread, it is best baking with a lively & bubbly starter. 

Why is my dough too sticky?

High hydration, warm weather, or not enough kneading can cause stickiness. Use a bench scraper and wet hands, or reduce water slightly. Performing a set of stretch and folds twice over an hour to support the gluten formation and reduce the stickiness may help as well. 

How do I know when my dough is ready to bake?

It should be soft, elastic, and pass the “poke test” — gently poke the dough and it should spring back slowly.

What is the poke test?

The poke test helps check if your sourdough is ready to bake after proofing. Gently press your finger into the dough—if it springs back slowly and leaves a slight indent, it’s ready. If it springs back quickly, it needs more time. If it doesn’t bounce back, it’s over-proofed.

Why is my sourdough dense or gummy?
Underproofing, a weak starter, or using too much flour can lead to dense loaves. Let it ferment longer next time and trust the process. 

Avoid slicing your sourdough too soon after baking, wait for your sourdough to cool before slicing. 

Sourdough & Health

 

Is sourdough healthier than other bread?
Yes! Sourdough fermentation helps break down gluten, reduces phytic acid, and makes nutrients more bioavailable. Plus, the acids support gut health.

Is sourdough gluten-free?
No — unless made from gluten-free flours and maintained as such. But fermentation can make gluten easier to digest for some.

Can I eat sourdough if I have digestive issues?
Many people with mild sensitivities tolerate long-fermented sourdough better than commercial bread. Always check with your healthcare provider first.

 

💡 Using Symbiota Products

Can I use the Symbiota Sourdough Kit as a beginner?
Absolutely! It’s designed to guide you step by step with everything you need to succeed — tools, tips, and ongoing support.

What’s the best way to clean my starter jar and tools?
Use warm water and mild soap — avoid harsh detergents or antibacterial products that could harm your culture. If using soap, make sure your jar and utensils are fully rinsed before using so not to disrupt the microorganisms in your starter.