FAQ & Troubleshooting
Find answers to common questions about your Yeast Coast Sourdough Superstarter and solutions to typical sourdough challenges.
Storing Your Dried Starter
How do I store my dried starter before rehydration?
Keep your Superstarter in a cool, dry place away from direct sunlight. A pantry or kitchen cupboard works perfectly. If you've opened it but don't plan to use it right away, the pouch should be resealed.
How long does dried starter last?
For best results, your Superstarter should be rehydrated within 2 years. Even after this time, it often remains viable: it just may take an extra day to fully activate.
Rehydration Questions
What if my starter isn't bubbling after 4 days?
Don't worry: especially in cooler environments, your starter may need a little more time. Give it another day with consistent feeding. If you see no bubbling or activity by day 5, contact us and we'll troubleshoot together. If we can't get your starter thriving, we'll send a replacement free of charge.
My starter was bubbling on day 2, but it stopped! Why?
This could be due to "Dilution lag": Early on, the dried culture is still waking up. With each discard and feed, you’re greatly diluting the existing population of active microbes. By day 3, you’ve got a cleaner, fresher food supply, but you may also have temporarily lowered the overall yeast & LAB density. This can cause a short “pause” before they rebound and repopulate the fresh flour. Trust the process and keep going!
What type of water should I use for rehydration?
Use room temperature filtered or bottled water. If using tap water, let it sit out overnight to release chlorine.
My rehydrated starter smells like vinegar. Is this normal?
Yes! A vinegary or sharp smell is completely normal during the first few days of rehydration. This will mellow into a pleasant, tangy aroma as the culture stabilizes. If it smells truly foul (like gym socks or vomit), contact us for troubleshooting.
Maintenance and Feeding
After rehydration, should I keep my starter at room temperature or in the refrigerator?
For daily baking: Keep at room temperature and feed every 24 hours using our recommended 1:2:2 ratio.
For weekly baking: After your starter is fully active (doubling reliably), store in the refrigerator and feed weekly. See our complete maintenance guide.
What kind of flour should I use to feed my starter?
Bread flour or unbleached all-purpose flour work best. Bread flour's higher protein content creates a more vigorous starter. You can also add 10-15% rye or whole wheat flour for extra activity. Avoid bleached flour: the chemicals inhibit fermentation.
How much starter should I maintain?
Keep just 20g of starter to minimize waste. When you need more for baking, build it up with a larger feeding. There's no benefit to maintaining large amounts: smaller quantities are easier to keep healthy, and minimize waste.
Common Starter Problems
Why is my starter rising slowly?
Temperature is usually the culprit. Starters thrive at 70-78°F. Move to a warmer spot like the top of your refrigerator or inside the oven with just the light on. In winter, consistent warmth makes all the difference. You may also use warm water: just keep it under 90F.
There's liquid on top of my starter. Should I worry?
That liquid (called "hooch") is harmless alcohol from hungry yeast. Simply pour it off or stir it in for a more sour flavor. It's a sign your starter needs feeding, not a sign of spoilage.
How do I reduce the sour taste in my starter?
Feed more frequently (every 12 hours) and maintain at slightly cooler temperatures (70-72°F). Use a higher feeding ratio like 1:3:3 to dilute acidity. The 1:2:2 ratio provides a nice balance for most bakers.
My starter has mold. Can I save it?
Unfortunately, no. Mold (fuzzy growth that's pink, white, green, or black) means starting over. True mold is rare with acidic sourdough cultures. Are you sure it's not just dried flour on the jar sides? When in doubt, email us a photo at hello@yeastcoastsourdough.com and we'll help identify the issue.
Baking Questions
How do I know when my starter is ready to bake?
Your starter should double in 8-12 hours after feeding. Peak activity occurs right at or just after the starter's highest rise.
Can I use my starter straight from the refrigerator?
For best results, feed your refrigerated starter and let it come to room temperature through 1-2 feeding cycles before baking. This ensures maximum rising power. In a pinch, you can use cold starter but expect slower fermentation.
Why does my bread have huge holes?
Large, irregular holes usually indicate:
- Overproofing (let dough rise too long)
- Too much hydration for your skill level
- Aggressive shaping that trapped large air pockets
My bread is dense. What went wrong?
Dense bread typically means:
- Starter wasn't active enough
- Underproofed dough (needed more rise time)
- Too much flour added during shaping
- Old flour with weak gluten
Why is my bread gummy?
- Bread was cut too soon: cool completely, at least 1-2 hours before slicing
- Underbaking (needed more cook time)
- Underproofed (needed more rise time)
Why is my sourdough bread flat? Why didn't it rise?
- Underfermented or overfermented dough: dough didn’t rise enough, or rose too long and collapsed. Dough should be airy, puffy, and jiggly, not flat or soupy
- Weak gluten structure: Incorporate more stretch and folds next time
- Scoring issues: Scoring too shallow or too deep. Aim for 1/4-1/2" deep, at a 45 degree angle
- Too much water: it may spread instead of rising.
- Oven/Dutch oven not hot enough
Product Questions
Is Yeast Coast Sourdough Superstarter gluten-free?
No, our starter is cultivated with wheat-based flours and contains gluten. We don't recommend attempting gluten-free sourdough with our starter.
Where does your starter culture originate?
Our Superstarter originates from wild yeasts captured on the Florida coast, where ideal humidity and temperature create perfect conditions for robust cultures. Small batches are cultivated then dried using our proprietary methods to ensure consistent, vigorous performance.
Do you ship internationally?
Currently, we ship within the United States only. International shipping regulations for live cultures are complex, but we're working on expanding availability.
Still Have Questions?
Can't find your answer here? Contact our sourdough experts for personalized troubleshooting. We're passionate about your success and respond within 24 hours.
Remember: Every sourdough journey has bumps along the way. The difference is having the right starter and the right support to push through them.
Get your Yeast Coast Sourdough Superstarter and join the ranks of successful home bakers.