FRANKENSTARTER FAQs

HOW LONG WILL IT TAKE FOR MY FRANKENSTARTER TO BE ACTIVE?

It can happen as quickly as 24 hours or it could take multiple days. The variables are room temperature, water quality and flour type. Keep the room temperature between 72°F and 80°, use filtered (non-chlorinated) water and Organic Great Value All-Purpose flour (Wal-Mart brand) for the quickest activation.

WHAT TYPE OF FLOUR CAN I USE?

FrankenStarter was born and raised on Great Value Organic All-Purpose flour (Wal-Mart brand). However, you can use whole wheat flour, rye flour or any flour that is not bleached.

WHAT DO I DO IF MY STARTER IS NOT ACTIVE WITHIN 5 DAYS?

Send us a message via our contact form and we’ll try to identify and correct the problem.

DO I HAVE TO USE THE DISCARD RIGHT AWAY?

No, you can put the discard in the refrigerator and collect a few days worth for recipes calling for a large quantity of starter.

IS FRANKENSTARTER MILD OR SOUR?

FrankenStarter is a mild starter when it ships, but your local environment and the flour and water you use can change the community of yeast and bacteria present.

IF MY ROOM TEMPERATURE IS TOO COLD (LESS THAN 70F), HOW CAN I CREATE A WARM PLACE?

For bread recipes, I put the dough in the oven with the light on and the door slightly ajar. You can also heat up a mug of water in the microwave and then place your starter or dough with the heated mug with the door slightly ajar.

IF I GO ON VACATION, WHAT DO I DO WITH MY STARTER?

You can feed it, let it set at room temperature for a few hours and then place it in the refrigerator. The lower temperature will slow the fermentation process and allow you to go 7 to a maximum of 14 days in between feedings. For longer periods, you can dehydrate some of your starter and place it in the freezer for very long term (1 year+) storage. You will have to rehydrate/reactivate your starter just like when you received your initial FrankenStarter.

WHY IS YOUR STARTER CALLED FRANKENSTARTER?

Because it was born and raised in Frankenstein, Missouri. It was originally started in the summer with the windows open so its mild flavor might be attributed to yeast that were present outdoors.

HOW OFTEN SHOULD I CHANGE MY STARTER CONTAINER?

As often as you like but at least once every two weeks.

WHEN SHOULD I FEED MY FRANKENSTARTER?

If you are going to leave your starter at room temperature, you should pick a convenient time of the day to feed it. Keep in mind that if you want to use your starter when it’s very active (about 6 hours after feeding), your feeding time should reflect this. You can also feed your starter twice per day to increase activity and increase your usable starter.

WHAT IF I MISS A FEEDING?

Just feed as normal. Missing one feeding every now and then is not a problem.

HOW DO I MAKE MORE DISCARD FOR LARGE RECIPES?

If your recipe calls for more discard than what you normally have, you have some options:

  1. When feeding, don't discard anything. Weigh the amount in your jar and add equal amounts of water and flour. For example; if you have 150g of starter before feeding, add 150g water and 150g of flour. At your next feeding, you can retain 50g and use the remaining 400g for your recipe.
  2. When feeding, you can put your discard in a different jar and feed it with equal amounts of water and flour and use the entire jar after it becomes bubbly.
  3. You can do either of the methods above and increase the feeding frequency to every 6-12 hours until you have the amount you need.