Knead to Know

It's common when learning something new and expansive to have a lot o questions along the way. This is the how and why section to help make sense of all the seemingly complex details of bread making. Rest assured you will stretch and grow just as does your bread dough, and before you know it, you will know all you knead to know. Please note that the information you find here is generally true for all bread, sourdough or otherwise, and for all starters that are more liquid than solid in nature, not just the recipes you find on this site.

Sterilize by Boiling

Although I have a dishwasher and have often used it successfully for sterilization, I actually prefer sterilizing on the stovetop for it's simplicity and speed. If you don't have a dishwasher rest assured, sterilizing by boiling has been safely used for canning for centuries.

*Put your starter jar and 4 cup bowl, in a large saucepan.

Cover completely with tap water.
Make sure all air bubbles are out and they are fully submerged under the water.
Bring the water to the boil.
Boil for 10 minutes.
Let cool in the saucepan before taking it out.
Air dry on a clean counter until completely cool.

*If you are using a one piece mason jar lid with a silicone ring, sterilize these as well. If you are using a two piece mason jar lid only sterilize the outer screw ring, boiling the lid will damage the plastic gasket.