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Pete Walters, Luke caffe
To keep your bread at its freshest in both taste and texture, slice it and store it in the freezer. If freezing isn’t an option, a bread box or similar container at room temperature works best. Avoid refrigerating bread, as it tends to dry out quickly in the fridge.
To keep a sourdough starter active, feed it equal parts (1:1:1 ratio) of starter, flour, and water by weight, typically 50 grams each. For a less tangy starter, use a higher ratio of flour and water, such as 1:2:2. Adjust based on your baking schedule and room temperature—feeding more frequently in warmer conditions.
To achieve a good rise and airy texture, ensure your sourdough starter is active and bubbly before baking, as this indicates it’s ready to leaven the dough. Use a high hydration level (around 70-75%) and allow for a long, slow fermentation to develop gluten and trap air. Proper folding during bulk fermentation also strengthens the dough for better structure and openness.
Yes, sourdough discard can add flavor and texture to various recipes. Try using it in pancakes or waffles for a subtle tang, in crackers for a crisp snack, or in banana bread for a moist, slightly sour twist. Discard works well in any recipe that benefits from extra depth and mild sourness.
