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Sourdough Fermentation

Sourdough uses a fermented flour-water starter containing wild yeast and bacteria. The starter leavens bread and develops complex flavors.

Key Parameters

Hydration

100% (equal flour/water)

Temperature

75-82°F (24-28°C)

Feeding

Every 12-24 hours

Best Practices

Use unbleached flour for best results
Feed starter at consistent times
Look for bubbles and doubling as signs of activity
Store in fridge if not baking regularly

Common Issues

White Film on SurfaceLow

Fuzzy Mold GrowthHigh

Pink or Red DiscolorationHigh

Cloudy BrineLow

Active BubblingLow

No Bubbles (Inactive)Medium

Diagnose an issue

Disclaimer: This tool provides educational guidance only. When in doubt, always err on the side of caution and discard questionable ferments. We are not responsible for food safety decisions.

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