Starter vs. Leaven: Why You're Probably Doing It Wrong (and How to Fix It)

G’day, Rogue Bakers! Ever felt like your sourdough starter is taking over your kitchen? Like you're constantly feeding it, discarding it, and still feeling overwhelmed? Well, you’re not alone. Turns out, a lot of us are baking with our starter when we should be baking with a leaven. Sounds a bit technical, doesn't it? Don't worry, we'll unpack it all, Outback Jack style.

Audriana from Southworth Sourdough, a real legend in the bread-making world, explains it beautifully in her latest video – and it’s a must-watch for anyone wanting to get a handle on their starter. She's been teaching folks how to bake incredible bread for years, and she's sharing her wisdom with us.

So, what's the difference? Simply put, your starter is the “mother culture,” the foundation of your sourdough journey. It’s the little bubbling pot of wild yeast and bacteria you nurture and feed. The leaven, on the other hand, is a portion of that starter that you build up, specifically for baking. Think of it as a bespoke blend, ready to make your bread sing.

Audriana uses a 1:2 to 1:3 ratio when building her leaven (starter:flour:water), which means she's multiplying her starter's power for a single bake. This allows her to create enough leaven for four to six loaves from a tiny 110g starter! Now, that’s a lot of bread from a little bit of “mother.” She points out that baking with your starter directly means more frequent feeding, more discard, and potentially a less predictable rise. Not ideal when you've got a family to feed and a life to live.

One of the beauties of this approach is the flexibility. You can adjust your ratios to suit your schedule and flour. If you’re using a different flour, like fresh-milled (Mildred, according to Audriana!), you might need to adjust your feeding schedule. Life happens, and sometimes you can't stick to the perfect routine – and that's alright! Understanding the principles allows you to adapt and still get a good result. As Audriana says, you need to know the rules before you can bend them.

And let's not forget about discard! Audriana's a big fan, and for good reason. She's even got a whole ebook dedicated to discard recipes, including her world-famous discard chocolate chip cookies – a delicious way to use up that extra discard. (You can find those recipes here and here.)

Ultimately, working with leaven gives you more control, reduces waste, and allows you to bake less frequently while still enjoying a constant supply of delicious sourdough. It's about working with your starter, not letting it control you.

If you're keen to dive deeper into all things sourdough, Audriana’s Learn to Leaven course is a fantastic resource. Use code YOUTUBE for 30% off!

Right then, time to get baking! Want to test your newfound knowledge and really level up your sourdough game? Consider joining the 30-Day Sourdough Challenge. It’s a great way to build confidence and connect with fellow bakers.