These are the top 12 questions (and answers) you probably have when baking using a sourdough starter. By knowing these tips you will start making beautiful and delicious sourdough bread.

The covered topics are:
1. When is the starter in optimal shape to use?
2. Can I boost my starter with fruits, kefir, kombucha?
3. What’s the perfect temperature?
4. How to achieve a more mild or sour flavour?
5. Dough does not rise after adding starter
6. My starter smells like acetone. Is it normal?
7. Can I change the flour I feed my starter?
8. My stiff starter is not active. What is wrong?
9. Can you dehydrate your starter for long time storage?
10. How much starter should I use?
11. For how long can my discard starter stay in the fridge?
12. Could we mix all community starters together to create a MEGA starter?

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Learn how to make a starter:    • The Last SOURDOUGH STARTER RECIPE You...  
Different starter types blog post: https://www.the-bread-code.io/recipe/...

Chapters:
0:00 Intro
0:32 Agenda
1:23 Optimal stage for starter
2:04 Boost starter with fruits?
2:50 Perfect starter temperature?
3:39 Changing flavour mild/more sour
5:09 Dough not rising
5:35 Dough smells like acetone
6:27 Change starter flour?
7:15 Stiff starter not active?
8:25 Dehydrate starter?
9:27 How much starter?
10:12 Discard starter, how long?
11:42 Mega starter?

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