Moody Sourdough Starter

How to Keep Your Sourdough Starter Thick, Moody, and Full of Attitude

If you want your sourdough starter to have bite—just like the loaves at Sour Puss Bakery—you need to keep it thick, active, and moody. A sluggish, runny starter? That’s weak. You want a starter that’s fermenting like it’s throwing a tantrum and smells like it’s got serious opinions.

1. Feed It Like It’s the Most Important Thing in Your Life

Starters are needy. They like consistency, and if you neglect them, they’ll get cranky (or worse—flat and lifeless). Feed it daily (if kept at room temp) or at least weekly (if refrigerated) with a 1:1:1 ratio of flour, water, and existing starter. Want it thicker? Reduce the water a little.

2. Want More Tang? Increase the LAB (Lactic Acid Bacteria)

The LAB (the magic behind that deep sour flavor) thrives when you:

• Use whole grain flour (rye is your best friend).

• Ferment longer at cooler temps (between 65-70°F) to favor lactic acid over acetic acid.

• Give it time—moody starters develop complex flavors, just like a good attitude takes years to perfect.

3. Keep It Thick for That Signature Sour Puss Attitude

A thick starter means stronger gluten, better rise, and that dense, chewy texture that makes our bread the most exclusive in the world. Here’s how to keep it on the thicker side:

• Feed it more flour than water—a stiff starter (50-60% hydration) will hold its shape and ferment slower for deeper flavor.

• Skip the whisk, use your hands—your hands introduce wild yeast, and honestly, getting a little dough under your nails is part of the process.

• Give it a warm (but not too warm) home—70-75°F keeps things bubbling without making it lazy.

This is why Sour Puss Bakery’s loaves hit different. Our starter is old, thick, and ferments with attitude. It’s why you won’t find bread like ours anywhere else—because no one else has a starter with 236 years of built-up moodiness.

Want a loaf? You know where to find us. Moab, Utah. Nowhere else.