5. For maybe the most straightforward method, take a cup of starter, stir in 1/4 cup of olive oil and spread the mixture on a Silpat-lined baking sheet.

When it comes to sourdough starter, old doesn't mean bad. It's actually quite the opposite. Many bakeries around the country boast about their old starters used in recipes.

To build a starter, mix equal parts flour and water and let it sit on the counter for a day. Every 24 hours, feed the starter first by discarding all but about a quarter of what you start with ...

The end product, a loaf of sourdough bread, can taste vastly different depending on how you prepare the starter. Rene Johnston/Toronto Star via Getty Images Temperature matters, too.