Things that WILL kill your sourdough starter If you need to put your starter on hold for an extended time, we recommend drying your starter. That being said, too much time in the freezer will definitely damage some of the wild yeast in your starter, and is also likely to kill off some of the friendly bacteria that contribute flavor. It was definitely sluggish at first, but after a second feeding it rose well and had a good aroma. Three days later I thawed it out at room temperature and let it continue to ferment. I recently froze a portion of my well-maintained starter a few hours after it was fed. You can correct its consistency by adding a little more flour or water, and then being more careful the next time you feed it.īRIEFLY FREEZING YOUR STARTER: While there's some dispute among sourdough enthusiasts about the benefits and/or dangers of freezing sourdough starter, a brief period in the freezer isn't likely to kill a fully developed starter. While your starter may seem too dry or too wet, and may not rise the way you expect, no permanent damage has been done. INCORRECT FEEDINGS: Feeding your starter the wrong amount of flour or water won't kill it. Please don't ever set your alarm to get up in the middle of the night to feed your starter! MILD NEGLECT: Missing a feeding or not timing the feedings exactly 12 hours apart won't even come close to killing your starter. While we don't recommend making or keeping your starter in contact with reactive metals like copper or aluminum, stainless steel is harmless. METAL: Stirring your starter with a metal spoon or placing it in a metal bowl won't kill your starter. Things that WON'T kill your sourdough starter But once your starter is fully developed, it's really pretty darn hard to kill.Īnd if you've purchased a sourdough starter from us, rest assured that it's a mature specimen that will stand up well against unwanted bacteria or mold. The 6 to 10 days it takes to create a healthy and mature sourdough starter from scratch requires slightly more attention to "death threats," because a fledgling starter hasn't yet developed the defenses that characterize a mature starter. Thankfully, it's quite possible to bake great sourdough bread while still being a little fuzzy when it comes to what’s actually happening in that little jar of starter.
Novice and experienced bakers alike worry about the viability of their starters and call us for sourdough starter troubleshooting advice.įor many sourdough bakers, the underlying biochemistry at work in their starter remains a bit of a mystery. “Did I kill my starter?” This is a surprisingly common sourdough question on our Baker’s Hotline.