• Do I have to use unbleached and unbromated flour for my starter?  Yes, you do.  Bleached and bromated flour do not have the micro-organisms that are needed to produce healthy, bubbly starter.
  • Is it okay to use freshly milled flour for my starter?  I do not recommend using freshly milled flour because there are many natural oils in whole grain flour, so it will probably go rancid before the starter has a chance to develop.
  • What about the liquid on top of my starter?  The liquid is harmless.  If you want a "wet" starter, then mix the liquid back into your starter.  If you want a typical "dry" starter, then pour the liquid off and discard.
  • What if my starter is syrupy and thin?  A thin starter means you need to feed your starter equal parts water and flour. 
  • How often should I feed my starter?  You need to feed your starter once a week.  Discard 1/2 cup, then add 1/2 cup each water and flour.
  • How do I build up my starter?  Build your starter by 1/2 to 1 cup each water and flour everyday until you have the amount you desire. 
  • How come I cannot use metal bowls and spoons with sourdough starter?  Metals are reactive and will cause your starter to produce by-products that are not tasty.  (That's the everyday explanation!)
  • May I use a mixer to mix sourdough?  Yes, you may, but be quick about it.  When you are not actually mixing, take the beaters out. 
  • Do I have to use bottled water for my starter?  If so, spring or distilled?  If you have well water, that is best.  If your water is flouridated or you have a water softener, then use bottled spring water.  Do not use distilled water.  Distilled water has no minerals in it...and those minerals are good for your starter.