The Sourdough Cult: The Sacred Texts (FAQ)
The Sacred Texts: FAQ
"Knowledge is the first ingredient in every loaf."
I. The Starter
How do I know if my starter is actually 'Active'?
Perform the 'Float Test'. Drop a teaspoon of your fed starter into a glass of water. If it floats, it’s filled with enough carbon dioxide to lift your bread. If it sinks, it needs more time or another feed.
What flour should I use for feeding?
For a reliable, strong culture, use Strong White Bread Flour (12%+ protein). If your starter feels sluggish, a 20% "sacrifice" of Rye or Wholemeal flour acts as a powerful prebiotic to kickstart fermentation.
Can I change my feeding schedule?
The Cult is flexible. If you aren't baking, keep it in the fridge and feed once a week. If you're baking daily, keep it on the counter. Just remember: the more you feed it at room temperature, the more active (and hungry) it becomes.
Why does my starter smell like vinegar or nail polish remover?
This is the scent of hunger. Those sharp acidic notes mean the yeast has exhausted its food supply. Increase your feeding frequency or use a higher ratio of flour and water (e.g., 1:2:2).
II. The Trial
Why is my dough a sticky mess that won't hold shape?
This is usually Over-fermentation. The enzymes have broken down the gluten structure entirely. If it’s soup, bake it in a tin (Focaccia style) and try a shorter bulk ferment next time.
Does temperature really matter that much?
Temperature is the gas pedal. At 21°C, fermentation is slow and controlled. At 28°C, it's a race. Consistency is key; pick a warm spot in your kitchen and learn how your dough reacts there.
What are 'Stretch and Folds' for?
We don't knead sourdough; we build strength through layers. Stretching and folding aligns the gluten strands, allowing the dough to trap air and grow upwards rather than outwards.
III. The Manifestation
How do I get a massive 'Oven Spring'?
Steam and Heat. You need a scorching hot Dutch Oven and a deep score. The steam keeps the crust soft for the first 20 minutes, allowing the bread to "explode" upwards before the crust hardens.
Why is my crust soft or chewy instead of crunchy?
You likely didn't bake it long enough after taking the lid off, or your oven wasn't hot enough. Don't be afraid of a dark, mahogany crust—that’s where the flavor lives.
What is a 'Cold Proof'?
Placing your shaped dough in the fridge overnight. This slows down the yeast but allows the bacteria to keep working, creating that signature complex, sour "Cult" tang.
IV. Exorcisms
My bread has huge holes at the top but is dense at the bottom?
This is Under-fermentation (the "Fool's Crumb"). You shaped the dough too early. Next time, let the bulk ferment go longer until the dough feels light and full of air.
Can I use tap water?
If your tap water is heavily chlorinated, it can kill the wild yeast. Use filtered water or leave a jug of tap water out overnight to let the chlorine evaporate before using it for the Cult.
What if I miss a feeding?
Your starter is more resilient than you think. It can survive weeks in the fridge without a feed. Just give it 2-3 "Power Feeds" (discard and feed) before you try to bake with it again.