Welcome to the Cult… I Mean, Crumb Club.

Sourdough is a long-term, until the end of all time relationship—it requires love, patience, and occasional tough love (aka feeding). Your starter is alive, and if you listen closely, you might just hear it whisper sweet nothings… or scream at you for neglect. Either way, congrats on your new hobby (obsession) self-reliant skill, and so many various ways to enjoy carbs!

Starter vs Discard – What in the Crumbs…HELP?

Sourdough Starter = A Living, Breathing, Bubbling Pet (or Heirloom)  

• Your starter is wild yeast + bacteria, working together to create fermentation magic.
• When fed flour + water, these little microbes eat, release gas, and make bubbles (like humans after a big meal).

Feeding Ratio (“How Much Do I Feed My Starter?”)

(Cups & Grams for Different Textures)

When Is My Starter Ready to Use?

• Doubles in size within 4-6 hours after feeding.
• Passes the float test—drop a spoonful into water. If it floats, it’s good to go. If it sinks, it needs more time.

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Sourdough Discard – What It Is & Why It Matters

What Is Discard?

Discard is just a portion of your starter that gets removed before feeding. It’s not trash—it’s just starter that didn’t get fresh flour and water this round. Think of it like keeping a pet… except this one is dense, slightly slimy, and—if neglected—starts collecting a questionable past in the form of a boozy layer of hooch.

Some people throw away this gut healthy gold (gasp!). Don’t be that person. Respect the untapped potential of discard… Use it in pancakes, crackers, pizza dough, muffins, cookies, or dehydrate it for later as a backup starter. It’s still packed with flavor and fermentation power.

If you’re baking often, your starter is naturally refreshed, and discarding may not be necessary. But if it’s been sitting in the fridge, fermenting its feelings, you might need to remove some before feeding to keep it from taking over your entire kitchen.

How Much Do I Remove?

There is NO exact rule. There is no EXACT rule. There is no exact RULE. 

• A good guideline is to remove about half, but that depends on how much starter you have and how much you actually need.
• If you only keep a small amount, you won’t need to discard much.
• If your jar is overflowing like a monster creeping out of containment, you’ll need to remove more. QUESTIONABLE  ADVICE: Get a second jar (your starter’s new friend) to collect extra discard or backup to replenish the first starter. This is how hoarding starts.
• If it smells like fermented regret but isn’t moldy, it’s just hungry—feed it and stir that hooch back in for an extra boost.

🚨 NEVER—AND I MEAN NEVER—POUR DISCARD DOWN THE SINK!

This is the most questionable life choice you could make. Discard is basically flour glue, and if you dump it down your sink, congratulations—you now own a personalized sourdough cement pipe. Just don’t sacrifice your plumbing in the name of sourdough.

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The Mystery of the Black Murky Liquid (A.K.A. Hooch)

What Is Hooch?

That dark, suspicious-looking liquid sitting on top of your starter? That’s hooch—a natural byproduct of fermentation. When yeast and bacteria run out of food, they break down whatever’s left, producing alcohol and acids.

Think of it as your starter’s hibernation refrigerator blanket—a sign it’s slowing down, not dying.

Keep It or Toss It?

You’ve got two choices:

• Stir it in for extra tang and all those gut-friendly prebiotics.
• Pour it off for a milder flavor.

Either way, hooch is not a sign of death. It’s just your starter’s way of dramatically signaling hibernation.

Lazy Crusty Baker Hack:

Don’t feel like feeding your starter every single day like it’s a needy houseplant? Store it in the fridge.

• Cold temps slow everything down.
• Hooch will form over time (totally normal).
• Your starter will survive weeks and weeks without attention—remember it hibernates. Just feed it when you’re ready to bake.

Bottom Line?

Hooch = Hunger, not doom. Your starter will be just fine.

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Want to Activate a Portion of Starter from Discard? Here’s How:

You can remove just a portion of your discard to make it into active starter. Just follow this simple ratio to build 1 cup of active starter:

🔹 ¼ cup discard
🔹 ½ cup flour
🔹 Just under ¼ cup (3 tbsp) water

Mix well, let it ferment at room temp until it’s bubbly and doubled, and boom—you’re back in the game, and didn’t have to play the discard game. 

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Step 1: Mixing the Dough – Or What We Call "I Knead Therapy"

Mr. Crusty's Sourdough Bread Recipe

• Active, Bubbly Starter: 1 cup (120g)
• Flour (Bread or All-Purpose): 3¾ cups (450g)  
• Lukewarm Water: 1 ½  cups (300g)
• Salt: 2 tsp (10g)
• Honey: 2 tbsp (optional, adds slight sweetness and helps with fermentation)

Medieval Method or Machine?

• Using a Bosch Mixer? Your dough will be smooth and elastic but still sticky. That’s normal—it’ll firm up as it ferments.
• Going Medieval with a Danish Dough Whisk? This method works well for mixing bread, connecting to the dough, and female rage therapy. Plus, let’s be real, we’ve all been a shaggy, sticky mess at some point. This is the stage the dough will look and feel like, and that's exactly how it's supposed to be. Over time, it all comes together.

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Step 2: Fermentation – “The Art of Doing Something (But Kind of Doing Nothing)”

Fermentation is where your dough transforms from a sticky mess into something strong and airy. Yeast and bacteria break down the flour’s natural sugars, creating gas for rise and acids for flavor.

Bulk Fermentation (Room Temp)

• This is when your dough ferments, strengthens, and develops structure. Let it sit 4-8 hours at room temp, depending on kitchen warmth. There is NOT an exact timeframe!
• Perform stretch & folds (therapy sessions) to strengthen gluten, improve texture and keep your dough from overgrowth.
• Lazy Baker Hack: Keep your dough in your Bosch bowl and turn it on low to knead it for about 30 seconds every hour. Do this several times. 

Cold Fermentation (Optional but Amazing)

• Slows fermentation, deepens flavor, and improves crust. Refrigerate dough for 12-48 hours after bulk fermentation.
• Lazier Baker Hack: Mix your dough, toss it straight in the fridge, and do stretch & folds within the first 6-12 hours to prevent overgrowth. You can do this in your Bosch bowl too.

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Step 3: When to Use a Proofing Basket (It's Almost Time to Bake Bread!)

• After bulk fermentation, use your hands or a dough scraper to shape your dough and place it into a proofing basket dusted with rice flour, coconut flour, cocoa powder, or other flour type that's not an ingredient in your dough. This prevents dough sticking to the proofing basket and keeps your dough from absorbing more of its same flour.
• Proof for one  more hour at room temp OR refrigerator.  Mr. Crusty's pro advice: Bake straight from the fridge. Cold dough is easier to score and handle.

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Step 4: Baking – Turning Dough into Crusty Gold

1. Preheat Like You Mean It

• 450°F (230°C) for at least 30 minutes.
• Using a Dutch oven? Preheat it too—steam = epic crust.

2. Score It

• Use a sharp blade, scoring knife, or bread lame to slash the top. This controls natural expansion and makes it look cool.
• Place dough in the center of parchment paper, or a bread sling (optional), and place in a covered dutch oven.

3. Bake Like a Crusty King or Queen 

• Dutch Oven:
• Bake at 450°F (230°C) for 25 minutes with the lid on, then turn the oven down to 430°F (220°C) and bake for another 20 minutes. Some people take the lid off at this point, while others let it go the full time—because, just like in life, we all have different comfort zones. Finally, remove the lid and bake for another 5-10 minutes, depending on how crusty you want your loaf. Total bake time is typically 45-60 minutes.

NEWS FLASH: Not all ovens run at the same temperature, just like not all people have the same tolerance for life’s heat. Experiment and discover what your perfect crustiness level is—inside and out.

4. WAIT (Seriously, Don’t Skip This)

• Let it cool for an hour before slicing (nobody actually does this). Cutting too soon can = gummy bread.

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Final Words from Mr. Crusty (Because You Deserve It)

Sourdough is more than bread—it’s Soul Care. It teaches patience, resilience, and how to embrace the mess and play. And if it didn’t turn out looking perfectly? That’s ok. Focaccia and pizza are also always a winning option!

Don't get discouraged and don't give up! You are learning something new! Go you!! Show off your mess along with your best at  #whereieatmycrumbs

We Love You. Stay Crusty 

Print and share our recipe at www.sourdoughsoulcare.com There are all kinds of fun Sourdough Soul Care Merch and shenanigans going on over there. Sybil & Jaisha.  

 www.spoilthecook.com for Bosch Kitchen Center- Orem

PDF Download: Sourdough Soul Care Recipe Guide