Starter Power: What Happens When You Use More or Less in Sourdough?

The amount of sourdough starter you use can dramatically impact the fermentation process, flavor, texture, and overall success of your bread. But how much is too much—or too little? In this guide, we’ll explore how different starter percentages affect dough rise, fermentation time, and the final crumb structure. Whether you're aiming for a mild, slow-fermented loaf or a tangy, fast-rising bread, understanding the role of starter quantity will help you perfect your sourdough game. Bread recipe 350 ml water (at room temperature) 50 g active starter 500 g flour (all purpose or bread flour, be careful not to use flour with added leavening agents or yeast!) 10 g salt Join me as I break down the science behind starter power and show you how to adjust it for the best results! Whether you're looking for a slow-fermented loaf with deep flavor or a quicker rise with a lighter crumb, understanding your starter’s strength is key. Let’s dive in and perfect your sourdough together! 🍞✨