How To: Troubleshoot Your Starter (with video!)

Starter not feeling so "easy" anymore?

Doubting your starter?

Worried it isn't active enough?

Don't fret! It's quite hard to kill a starter. It will take a few weeks to be fully established. Below, BSM Owner James Brown lends a helping hand and addresses these common sourdough starter conundrums:

Help! I don't see any activity...

Help! My starter seems too thick...

How soon should I feed my starter?

Help! I don't like to discard, it feels wasteful...

What flour should I feed with?

How does the miller maintain his starter?

What do you do if you don't bake so often or want to go on vacation? See how to hibernate your starter here.

Don't miss our FULL STARTER SERIES on YouTube!

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Feed your starter with our TAM 105 Whole Wheat flourMake your starter in this Weck glass jar - it's the perfect size and its straight sides make it easy to access and stir your starter!

BSM Reviews

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Great taste

Makes great tasting cornbread . It helps so much in cooking to use the best ingredients and Barton Springs Mill has the best i ever tasted . Ground fresh makes the difference for sure . Try it you will love it .

G
Bread Flours Bundle
Grandma Vickie
Great flour, great recipes

The chocolate cake recipe produced some of the best tasting cupcakes I have ever made (in the past 50 years of baking). The crumb & moisture were perfect. The rye bread & sandwich loaves turned out beautifully. The sour dough starter became activated within a few hours! Unfortunately my technical skills & patience didn’t do your flour justice. I’m looking forward to trying more of your recipes & more of your amazing flours. Thank you!

Awesome bread !

I am making delicious bread with your flour !

Grain Tasting - Pancake Sampler

Y
Quanah
Yvette in California
Try Adding Quanah to your Sourdough

One of my sourdough baking friends made a loaf with Barton Springs' Quanah added. It was perhaps one of *the* most delightful and delicious loaves of sourdough I have eaten, both from home baked goods to professional bakers. I wanted to bring this goodness into our own home, so I ordered a bag. It felt good to know I was supporting Barton's mission with the grain preservation and continuity. But let me tell you - the quality of the quanah flour was gorgeous! So fresh, and for my recipe, which calls for 455 grams of flour, I used 100 grams of quanah with the rest being bread flour. It was sooo delicious, and will likely be a regular part of our hearth. The quality of the crumb, the quality of the taste, it really has been a joy!