You should feed your starter 1/2 cup starter, 1/2 cup of water every 24 hours.

You should feed your sourdough culture once every 24 hours using 1 part starter, 1 part water, 2 parts flour.  We suggest using 1/2 cup of your starter, 1/2 cup of water, 1 cup of flour to keep your feedings smaller and your starter more manageable.

Yes, you can put your starter in the fridge to hibernate your stater. When your starter is hibernating you only need to feed the starter once every 5-7 days. Feeding a hibernating culture is the same as a no-hibernating culture, 1/2 cup of your stater, 1/2 cup of water, 1 cup of water.

Store your starter in a mason jar with a loose-fitting lid. We also recommend storing your starter in the fridge to reduce feeding time but be sure to bring it out once a week for feeding.

Fermentation and feed have some effect on the sourness of the bread. However, the temperature of the fermentation has the greatest effect on the sourness of the culture. A long, cool fermentation is more likely to result in sourer bread than a short, warm fermentation. 

Yes, cooking sourdough in a bread pan will give you a harder crust. However, you may want to change your baking approach and scale the recipe up or down depending on the size of your bread pan. You may also want to change the temperature at which the bread cooks. 

A dense sourdough stems from small holes in the interior of your bread. This is due to under-fermenting, over-fermenting, or a lack of gluten development. You can change the density of the bread by fermenting it shorter if your kitchen is warm or longer if your kitchen is cold.

If the bottom of your bread is burning but the rest of your bread is baking normally, there are a few techniques you can try to stop the bread from burning. 

• Try placing the sourdough directly on the baking rack.
•  Place your sourdough on parchment paper and aluminum fo
•  Place a pan of water under the baking vessel.
• Take the baking vessel out of the oven 10 minutes before adding the sourdough.
• Move the sourdough off of the baking vessel halfway through baking and place the bread directly on the oven rack.
• Place uncooked rice in the bottom of the baking vessel.
• Place oats at the bottom of your baking vessel.

To stop the sourdough from sticking, we recommend preheating for 25–30 minutes before adding your sourdough. If that doesn't work try to place the dough on parchment paper.

If your starter is not bubbling, it is likely that your sourdough starter is dead. If your starter has died it could be any of the following reasons:

• You used bleached, self-rising, or cake flour.
• You used well water, distilled water, or reverse osmosis water.
• Your jar was not sanitized.
• Your lid was placed too tightly on your jar.

The most common reason for this is underfeeding the sourdough starter. To correct this, try the following steps to revive your starter:

• Combine 2 tablespoons of stater with 1/2 cup of flour and 1/3 cup of water before discarding the rest of your old starter.
• Let your new starter sit at room temperature and look for bubbling and air pockets over the next 24 hours.
•  If your starter is bubbling feed the starter 1 cup of flour and 2/3 cups of water and repeat this process over the next few days only removing 2 tablespoons of starter.
• If your state is not bubbling we advise discarding the starter and starting over.