F.A.Q
📚 Frequently Asked Questions
About Great Grandma’s Sourdough Starter
What is a sourdough starter?
A sourdough starter is a natural culture of flour and water that contains wild yeast and beneficial bacteria. It’s what makes sourdough bread rise without commercial yeast.
Do you offer dehydrated starter?
Yes! We offer live liquid and shelf-stable dehydrated starters. Dehydrated starter ships easily and has a long shelf life.
How do I activate my starter once it arrives?
If you received a liquid starter, transfer it to a clean jar, feed it with equal parts flour and water, and let it ferment in a warm place. Repeat daily until bubbly and doubling in size. (See full instructions [here]).
How long does it take to become active?
Most starters will become fully active within 1–3 days of regular feeding, depending on temperature and flour type.
Can I bake with it right away?
You should wait until the starter reliably doubles in size within 4–6 hours of feeding. This means it's strong enough to leaven bread.
How often do I feed my starter?
Feed your starter once every 24 hours if kept at room temperature. If stored in the fridge, feed once a week.
What flour should I use to feed it?
We recommend unbleached all-purpose flour. You can also use whole wheat or rye for a boost in fermentation activity.
What water should I use?
Use filtered or dechlorinated water. Tap water with chlorine can harm the microbes in your starter.
What’s that liquid on top? (Hooch)
That’s called hooch—an alcohol byproduct of fermentation. It’s a sign your starter is hungry. Stir it in or pour it off before feeding.
How do I store my starter long-term?
Keep it in the fridge with a loose lid. Feed it once per week to keep it healthy.
How do I make it more sour?
Use whole wheat or rye flour, feed less frequently, or ferment in a cooler environment. Longer fermentation = more tang.
Why isn't my starter rising?
It may be too cold, underfed, or weak from shipping. Feed it twice daily in a warm place and give it time.
Can I freeze my starter?
Yes, but it's better to dry it for long-term storage. Frozen starter can take longer to revive.
What should it smell like?
A healthy starter smells yeasty, tangy, and slightly fruity. If it smells like nail polish remover, it’s hungry. If it smells putrid or moldy, discard it.
Can it go bad?
Starters are resilient, but if you see pink, orange, or fuzzy mold, throw it away.
Do I have to discard every time?
Discarding keeps the starter manageable and healthy. You can use discard in crackers, pancakes, waffles, and more.
Can I bake gluten-free sourdough?
Our starter is wheat-based. For gluten-free baking, you’ll need a separate gluten-free starter (contact us for availability).