Ever since I posted the Sourdough Starter-Along series here on Slice, I've been getting a lot of questions. Based on some unscientific polling software (ahem, my memory) these were the six most commonly asked questions about sourdough starters, along with my answers. More

Once you've established a starter that's working well for you, how do you ensure that it stays alive when you can't tend to it? The simple answer is that you can dry it. Here's how to do it. More

I talked a bit about taking care of your sourdough starter yesterday. But what happens if you don't take care of it? More

At this point, you can continue feeding regularly and harvesting starter when you want to make bread, pizza crust, waffles, and other sourdough products. As long as you feed it regularly, it can keep you company on the kitchen counter for as long as you like. More

Yesterday, since my starter was bubbling along the sides of the jar, I set aside four ounces of the starter and mixed it with some flour and water in a bowl. Today, that proto-dough in the bowl has risen and bubbled nicely. Time to make bread! More

Give your starter a good long look. This might be the day of your first harvest. One thing to check out is whether the bubbles are just on top, or whether there are bubbles throughout the jar. More

How are your starters? Mine is really getting active. Lots of bubbles, close together, and they come back quickly when I stir the mixture down. It also is starting to feel different when I stir. Before, it felt like stirring a cake batter, but now it feels frothy. Today, we'll add the usual ounce of flour and ounce of water and stir it occasionally. More

We're pretty excited about sourdough starters around here, and it looks like you are, too. Here are a few snapshots that Serious Eats and Slice community members took of their starters, from Day One to, well, eleven years old! More

Just like the previous few days, today we're going to add another ounce each of flour and water. Bubble activity is definitely increasing. One thing to look for is how fast the bubbles come back after stirring. It's one thing to see bubbles first thing in the morning, but it's not ready to bake until it's a little more lively. More

You've got the hang of this. Today, do it again: feed your starter 1 ounce each of flour and water, and give it a stir when you think of it. Bubbles are looking good! Not all starters are the same, so if you aren't seeing the same bubbling I am, don't worry too much about it. I've seen starters that have a slow start, but suddenly burst into action rapidly and vigorously. That's part of the charm of sourdoughs—they're quirky. More