Sourdough can be complicated at first — so many confusing new terms! — but once you understand the basics, you'll be pulling loaves of crusty, naturally leavened bread from the oven in no time.
These tender, buttery sourdough biscuits might be the one recipe you can bake from memory. Their easy-to-remember 1-2-3-4 ratio of four key ingredients (by weight) is part of their charm.
If sourdough starter is too active, it can cause your bread dough to ferment too quickly and overproof, leading to slumped loaves. Try slightly lowering the ratio of starter when you feed it: Instead of equal parts (in grams) sourdough starter, water, and flour, try slightly reducing the amount of starter in proportion to water and flour.
Does bread flour really make a difference in your sourdough bread?
Yes! Bread flour has a slightly higher protein content than all-purpose flour; the protein in flour is what forms gluten in your dough, so higher protein means more gluten. More gluten means stronger, stretchier dough, which is critical for a tall, airy loaf of sourdough bread.
Did I kill my sourdough starter?
Probably not — it takes a lot to kill a mature sourdough starter. If refrigerated, starter can go months between feedings without dying. Return to regular feedings and it will be revived eventually.
What if my starter has black liquid on top?
It's totally fine — really. The black liquid on top of sourdough starter is what's called "hooch" and is merely alcohol and water generated by your starter’s wild yeast as it feeds. Hooch is a visible cry for help: Your starter is hungry. Once you get it back on a regular regimen of care, it should recover just fine.
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