After two weeks away on vacation, I’m happy to report that Crustopher survived his fridge containment!
Why Store an Established Starter in the Fridge?
Once a sourdough starter is well-established, storing it in the refrigerator slows down fermentation, reducing the need for daily feedings. This makes it more manageable for those who don’t bake every day. The cold environment keeps the wild yeast and bacteria dormant, allowing the starter to remain viable for weeks with occasional maintenance. Here’s a great resource on maintaining a fridge-stored starter.
Discard Dilemma
Unfortunately, my discard jar did not survive the two-week break. While many sourdough bakers assured me it would be fine to keep, the color and smell were enough to convince me otherwise. My discard had developed a layer of hooch—a liquid that forms when the starter ferments longer than usual—which can give off a strong, almost alcoholic smell. While hooch is typically harmless and can be stirred back in or poured off, the unpleasant odor made me decide to toss it. This guide explains why hooch forms and how to handle it.
Despite losing my discard, I’m not too worried—discard builds up quickly! This week, I’m excited to focus on experimenting with discard recipes.
Quick Recap of My Sourdough Journey So Far:
- Mid-January: Started and established my own sourdough starter
- Daily routine: Fed every night (about a 30-minute process)
- Baking success: Now baked two successful loaves!
The first thing I did when I got home was pull Crustopher out of the fridge and feed him. On the first day, he grew a little, which had me worried. But by the second day—he doubled! Woohoo!
Baking Schedule & Favorite Recipe
With two young kids keeping me busy, I can only bake on weekends. But that works well for me! I continue to use a simple yet amazing sourdough recipe I found on Instagram—why fix something that isn’t broken? Here’s a picture of my second loaf—my entire family now enjoys it!
Why Is Sourdough a Healthier Choice?
This week, I did some deep research into why sourdough is considered a healthier bread option. Here are some key takeaways:
- Easier to Digest: The fermentation process breaks down gluten, making it easier on the stomach.
- Lower Glycemic Index: Sourdough has a slower impact on blood sugar compared to commercial bread.
- Nutrient-Rich: Fermentation enhances the bioavailability of minerals like iron, zinc, and magnesium.
- Fewer Preservatives: Unlike store-bought bread, homemade sourdough contains no artificial additives.
For a deeper dive into the health benefits of sourdough, this video is an interesting watch.
The Biggest Downfall: Cleanup!
As much as I love the process, the cleanup is brutal. Since sourdough remnants can’t go down the drain (unless I want to risk plumbing nightmares), I’m left wondering—what’s the best way to handle disposal, especially in -40°C weather when dumping buckets of water outside isn’t ideal?
Fellow bakers—any tips or tricks for an easier cleanup routine? Let me know in the comments!
Karissa 🙂
I’m so glad Crustopher survived! You just never know with these young starters (I say as if I have a remote clue about the process…which I don’t). Random question for you – is the hooch you’re talking about like the prohibition era, moonshine hooch? Is that what was used when nothing else was available to drink? Nasty!
Haha, yes, Crustopher lives to rise another day! And I totally get it—sourdough starters feel like a mystery until you’re in the thick of it.
As for hooch, great question! The hooch in a sourdough starter is very different from the kind people drink. In sourdough, hooch is the liquid that forms on top when the starter is hungry—it’s mostly water, with some alcohol and acids produced by fermentation. It’s completely safe but tastes super tangy and not at all like something you’d want to drink (not that I have tried it but based on research because gross).
The hooch from Prohibition-era moonshine, on the other hand, was a high-proof alcoholic drink, often made in homemade stills. That kind of hooch was intentionally brewed to be intoxicating, whereas sourdough hooch is just a byproduct of fermentation with very little alcohol content. So both involve fermentation, but only one will get you tipsy (and it’s definitely not the sourdough one!). It has been a ton of fun to research and learn about.
Karissa 🙂