Wild Alaska Sourdough FAQs

I’m going on vacation for a week. What should I do with the starter while I’m gone?

If you don’t plan on using the starter for more than three days, it’s best to store in the refrigerator. We recommend still feeding weekly while in the fridge.

Tip: Remove the rubber gasket from the jar and clip it shut, so it can release gases but still protect the starter from drying out.

When you’re ready to bake again, pull the starter out, let come to room temperature and feed at 12-hour intervals until you see it bubbling and rising up the sides of the jar.

Can I use regular white flour to feed the starter?

Yes! This is a vigorous culture and will happily eat white flour. However, please note that this can change the character of your starter and it may take a few days to transition.

To switch flour types, start adding the new flour gradually over the course of 3-5 feedings.

We recommend splitting your starter into two jars - one to keep as-is, one to transition to the new flour. That way, if anything goes wrong, you’ll still have your original starter to fall back on!

Can this starter be used in recipes other than bread?

Yes! Sourdough starter is a great addition to many baking recipes. Try bagels, banana bread, muffins, pancakes, waffles and more!

📷: Cameron Sanders | Renaissance Cyclist