my daily sourdough bread

7 Steps for a Stronger Starter

Natasha Krajnc

1. Feed your starter more frequently: If you normally feed your starter once a day, try feeding it twice a day for a few days. This will give the yeast and bacteria in the starter more food to ferment, which can help strengthen the starter.

2. Use a higher protein flour: Switch to a flour with a higher protein content, such as bread flour, to give your starter more gluten to work with. Gluten provides structure to the bread dough and helps it rise, so a higher protein content can help strengthen the starter.

3. Adjust the hydration: If your starter is too wet or too dry, it can affect its strength. If it’s too wet, try reducing the amount of water you add when you feed it. If it’s too dry, add a little more water to the mix.

4. Keep the temperature consistent: Yeast and bacteria thrive in a warm environment, so keeping your starter at a consistent temperature can help it grow stronger. Ideally, keep your starter at around 75-80°F (24-27°C).

5. Be patient: It may take a few days or even a week or two for your sourdough starter to regain its strength. Keep feeding it regularly and monitoring its progress.

6. Consider starting a new starter: If your sourdough starter is still weak after trying the tips below, you may need to start over with a new starter.

Bread bun

Natasha Krajnc

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