Sourdough baking is wonderfully rewarding, but cleaning up afterwards? Not so much. Sticky starter has a way of clinging to jars, bowls and spatulas, and it’s easy to assume the quickest solution is to rinse everything under warm running water. In reality, that can make the job harder.
Never pour sourdough starter down the drain
Whether it’s active starter, discard or leftover dough, it should ideally never be washed down the sink. Flour and water form a sticky paste that can cling to the inside of your pipes. While one small rinse isn’t likely to cause an immediate blockage, repeatedly washing starter or dough down the drain can allow residue to build up over time, increasing the risk of clogged plumbing.
Instead, scrape as much as possible from your jars, bowls and utensils before washing them.
You can:
- Save the discard for another recipe.
- Compost it if suitable for your compost system.
- Wipe it into the bin using a paper towel or reusable kitchen cloth.
A few extra seconds now can save you an expensive plumbing bill later.
Start with cold water, not warm
It might seem counterintuitive, but cold water is your best friend when cleaning sourdough equipment. Warm or hot water can soften the sticky dough, causing it to smear around the jar or bowl rather than lifting away cleanly. Cold water helps firm up the residue, making it easier to loosen and rinse away without creating an even stickier mess.
Fill your starter jar or mixing bowl with cold water, give it a good swirl and let it sit for a few minutes if needed. Most of the remaining starter will loosen naturally. Once the residue has been removed, you can wash everything as normal with warm, soapy water.
Give your garden the rinse water
Rather than pouring that floury rinse water down the drain, use it in your garden. The water contains small amounts of flour and naturally occurring microorganisms that break down quickly in the soil. While it isn’t a fertiliser on its own, the organic matter can feed soil microbes, which play an important role in healthy soil. It also means you’re reusing water instead of sending it down the drain.
Simply pour the cold rinse water around ornamental plants, shrubs or into your compost pile. Avoid using large amounts around potted plants or repeatedly in the same spot, as moderation is always best.
Use a bottle brush for starter jars
Tall glass jars can be difficult to clean thoroughly. A bottle brush reaches the bottom easily and removes any remaining residue without scratching the glass. Once you’ve rinsed away the starter with cold water, a quick wash with warm, soapy water is usually all that’s needed.
Clean tools before the dough dries
Bench scrapers, dough whisks, spatulas and mixing bowls are much easier to clean while the dough is still fresh. If dough has dried onto your tools, soak them in cold water first to loosen the residue before washing normally.
Keep your banneton dry
Proofing baskets need different care from your other baking equipment.
Never soak a banneton. Instead:
- Let any remaining flour dry completely.
- Tap out excess flour.
- Brush away residue with a stiff, dry brush.
- Store it somewhere dry with good airflow.
Keeping your banneton dry helps prevent mould from developing.
Wash your starter jar regularly
Many bakers use the same jar for weeks at a time, simply feeding the starter as they go. While that’s perfectly normal, it’s worth giving the jar a proper wash every so often.
Transfer your starter to a clean container, wash the original jar with warm, soapy water, then dry it well before transferring the starter back. Rotating between two jars makes this even easier.
ALSO SEE: How to put your sourdough discard to good use (think brownies, pizza, and more!)
How to put your sourdough discard to good use (think brownies, pizza, and more!)
Feature image: Pexels
