How to know when your sourdough starter is ready (and what to bake first)

HOME MADE. MADE EASY. One of the most common questions we get is: "How do I know my starter is actually ready?" The good news is that your starter will tell you, as long as you know what to look for. Here are the signs, a few quick fixes, and a simple first loaf to bake once it's bubbling.

5 signs your sourdough starter is ready to bake with

1. It doubles (or more) within 4–8 hours of feeding. Put a rubber band or a strip of tape on the jar at the level right after you feed it. If it reliably rises to at least double, two or three feeds in a row, it's strong enough to raise bread.
2. Bubbles all the way through. Look through the side of the jar: you want bubbles from top to bottom, not only a few on the surface. The top should look domed or slightly cracked at its peak.
3. A pleasant, tangy smell. A ready starter smells yeasty and a bit sour, like yoghurt or mild vinegar. A strong nail-polish smell usually just means it's hungry and needs feeding.
4. A light, airy, stretchy texture. Stir it with a spoon and it should feel fluffy and a little elastic, a bit like a thick, bubbly batter.
5. It passes the float test (most of the time). Drop a teaspoon into a glass of water. If it floats, there's plenty of gas trapped inside. Treat this as a bonus check, though. Rye and whole wheat starters can be ready even if they sink, so trust the rise first.

Not quite there yet? Quick fixes

• Slow rise: Find it a warmer spot. Around 24–27 °C is ideal, so try the top of the fridge or near (not on) a warm appliance. In a cold Highveld winter this makes a big difference.
• Liquid on top ("hooch"): Your starter is hungry. Pour it off or stir it in, then feed it on a regular schedule.
• Runny and flat: Use a little less water at the next feed, or add a spoon of rye or whole wheat flour to give the microbes more to eat.
• Be patient: A newly revived starter can take a few days of steady feeding to reach full strength. That's completely normal.

Which starter suits you?

Each of our starters has its own personality:

• The South African Sourdough Starter Culture is an easy-going, all-round starter for classic white and everyday loaves.
• The Rye Sourdough Starter Culture is lively and fast, with a deeper, earthier flavour. It's great for rye breads and darker loaves.
• The Wholewheat Sourdough Starter Culture gives a nutty flavour and hearty texture, perfect for wholesome sandwich bread.

What to bake first: a simple beginner loaf

Skip the fancy scoring for now. Your first goal is just a loaf you're proud of. Here's an easy path:

1. Feed your starter and use it at its peak, when it has doubled and is domed, usually 4–8 hours later.
2. Mix: 100 g active starter, 350 g lukewarm water, 500 g bread flour. Rest for 30–60 minutes, then add 10 g salt and squeeze it through the dough.
3. Stretch and fold: Every 30 minutes for the first 2 hours, lift one side of the dough and fold it over, going round the bowl. Then leave it covered until it has grown by about 50% and looks puffy (around 4–6 hours at room temperature in total).
4. Shape: Tip it out gently, form a tight round, and place it seam-side up in a floured bowl or banneton lined with a cloth.
5. Cold rest: Cover and pop it in the fridge overnight. This builds flavour and makes the dough easier to handle.
6. Bake: Preheat a lidded pot at 240 °C. Turn the dough out onto baking paper, slash the top, and bake for 20 minutes with the lid on, then 20–25 minutes uncovered until it's deep golden.
7. Wait: Let it cool for at least an hour before slicing. We know, it's the hardest step!

Not ready for a full loaf yet? Sourdough pancakes or flatbreads are a lovely low-pressure first bake, and they're a great way to use up discard.

Ready to start?

If you'd like everything in one box, the Crafty Cultures Sourdough Making Kit is a great place to begin. Or simply grab a South African sourdough starter and start feeding. We ship with The Courier Guy and Pudo, or you can collect from us in Hennopspark, Pretoria.

Happy baking from all of us at Crafty Cultures. HOME MADE. MADE EASY.