What Makes a Good Sourdough Starter? (And Why Ours Works Every Time)

Erika Sapala
3 days ago
2 min read

If you're thinking of diving into sourdough, your first step isn’t buying flour or a fancy Dutch oven—it’s choosing the right starter. A good sourdough starter is the foundation of every great loaf.

But not all starters are created equal. Let’s break down what makes a great one—and why the Mother & Crumb Dehydrated Starter is the easiest and most reliable way to get baking.

What Is a Sourdough Starter, Really?

A starter is a living culture of wild yeast and good bacteria that ferments flour and water into the natural leavening agent we use in sourdough. It replaces commercial yeast—and creates that signature tang, texture, and rise.

What Makes a Great Starter?

Consistency

A strong starter bubbles consistently after feedings, rises predictably, and smells pleasantly sour—not sharp or off.

Balanced Bacteria + Yeast

Too much of one or the other? You’ll get flat loaves, bad smells, or sluggish fermentation. A balanced starter gives great oven spring and depth of flavor.

Resilience

A good starter can bounce back after a missed feeding or a cold night. That’s especially important for beginners.

Why Dehydrated Starter Is a Smart Choice

Our Mother & Crumb Dehydrated Starter Kit is designed to help anyone—even total beginners—start baking sourdough confidently.

Here’s why it works:

Shelf-stable & travel-friendly: No pressure to feed right away
5–7 day activation: You’ll be baking in under a week
Built from a mature starter: You’re not starting from zero
Naturally wild & alive: Packed with wild yeast and beneficial bacteria
Beginner-friendly instructions included

“Starting from scratch took me weeks of trial and error. That’s why I made this kit—to remove the guesswork for others.” – Erika, founder of Mother & Crumb