I personally love sourdough bread over traditional bread for several reasons such as the unique tangy flavor, the longer shelf life, and healthier benefit of including more vitamins and minerals than regular bread. Many people I know feel the same about this andand often ask me if it is better to make sourdough bread using a store bought starter or homemade starter?
Both bought and homemade sourdough starters can be used to make delicious sourdough bread, and which one is preferred depends on personal preferences and circ*mstances.
Bought sourdough starters are a good option for those who are new to sourdough baking or who don't have the time or inclination to make their own starter. They are often reliable and can produce consistent results. Additionally, some people prefer to use a specific type of starter for their bread, such as a San Francisco or French sourdough starter, which may be easier to obtain through a purchase.
On the other hand, making your own sourdough starter can be a rewarding experience and allow for more control over the fermentation process. Homemade starters are also unique to the environment in which they are made, which can contribute to the flavor and character of the resulting bread. Additionally, making your own starter can be a more cost-effective option in the long run, as you can continue to use it for years to come.
Ultimately, whether to use a bought or homemade sourdough starter depends on personal preference and circ*mstances. If you are new to sourdough baking or don't have the time or inclination to make your own starter, a bought starter may be a good option. However, if you enjoy the process of creating your own starter and want more control over the fermentation process, making your own starter may be the way to go.
Happy Baking!
FAQs
If you are new to sourdough baking or don't have the time or inclination to make your own starter, a bought starter may be a good option. However, if you enjoy the process of creating your own starter and want more control over the fermentation process, making your own starter may be the way to go.
Is making your own sourdough starter better than buying one? ›
If you are new to sourdough baking or don't have the time or inclination to make your own starter, a bought starter may be a good option. However, if you enjoy the process of creating your own starter and want more control over the fermentation process, making your own starter may be the way to go.
Is it cheaper to buy or make sourdough? ›
Making sourdough bread at home can be cheaper per loaf in the long run, but buying it might be more cost-effective if you value convenience or bake infrequently.
Do you have to make a starter every time you make sourdough? ›
Yes, it's necessary to discard a little of your sourdough starter each time you feed it; otherwise, your mixture will eventually become very large and overly acidic.
What happens if you don't have enough sourdough starter? ›
What if I do not have enough sourdough starter for my recipe? If you need more starter than you currently have, just keep building it up by not removing any starter prior to feeding and feed the starter an equal 1:1:1 ratio until you have the amount you need. It builds quite quickly.
Is it worth it to make your own sourdough bread? ›
Yes it's cheaper to make your own sourdough at home, as oppose to buying it from a bakery. What is this? When you consider that sourdough is literally just flour, water and salt (including the sourdough culture), then depending on the type of flour you use, you could bake a loaf for as little as $1.
Is making your own sourdough healthier? ›
Besides, flour fats are broken down into fat-soluble acids, which are much easier to digest. All of the above are undeniable benefits of the homemade sourdough bread, especially for those trying to control their weight and blood sugar levels.
Do I discard every time I feed my sourdough starter? ›
Do I have to discard my sourdough starter? It would be best if you discarded some portion of your starter each time you feed it unless you want to continue to let it grow. Eventually, you need to discard the used “food” (flour and water) that's been used to sustain your starter during the last fermentation period.
What happens if you forgot to discard starter before feeding? ›
If you don't get rid of the excess, eventually you'll have more starter than your feedings can sustain. After a few days, your daily 1/4 cup flour and water won't be enough to sustain your entire jar of starter, and your starter will be slow and sluggish, not much better than discard itself.
What is the best flour for sourdough starter? ›
The best flour blend for creating a new sourdough starter is 50% whole-meal flour (whole wheat or whole rye) and 50% bread flour or all-purpose flour. I recommend a 50/50 mix of whole wheat flour and bread flour. Why do you need to use these two types of flour?
Once the sourdough starter is established on day 8, all you have to do is just give it flour and water. You no longer need to discard half of it.
Should I stir my sourdough starter? ›
stir your starter in between feedings - try stirring it twice in between feedings and really give it a chance to get oxygen into the mix. This will help to activate your starter without too much effort.
How to tell if sourdough starter is bad? ›
Typical signs of food spoilage and mold include pink, orange, or green colors, white fuzzy spots, or sometimes areas that are darker with white areas on top. If you see any of these signs, I would recommend throwing your starter away and creating a new one.
Is sourdough bread better for you than store bought? ›
Sourdough's Health Benefits
Sourdough's long fermentation and rising time leads to changes in the bread that don't occur in conventional yeast-leavened bread. These changes may have health benefits for some people, especially those with certain digestive issues.
How hard is it to keep sourdough starter alive? ›
Storing your sourdough starter in the fridge will require feeding around once a week. It can, however, be stored up to two months in the fridge without being fed. Reviving a sourdough starter that has been stored in the fridge for a longer period of time is a good idea.
Does more starter make sourdough more sour? ›
Use Starter Later: Use starter after its peak. It will have risen, doubled in size and is starting to fall back down. The yeast are still active at this stage but more bacteria are present, and the starter smells much more acidic. A larger amount of bacteria will develop resulting in more sour flavored bread.
Can you use too much starter in sourdough bread? ›
If you have too much starter compared to the additional flour and water you're adding, your hungry starter consumes all the nutrients and then it's not as bubbly.
