how to correct a problem with my sourdough starter The Next CEO of Stack OverflowSticky and unmanagable sourdoughSourdough starterSourdough starter issuesHow do I properly substitute flour and water for sourdough starter?What's the point of long/complex sourdough feeding techniques?Sourdough starter stopped growing, is it normal?Sourdough starter - Have I been doing it wrong?Not feeding sourdough starter enough?Wheat sourdough starter - “swamp” smellWhat does sourdough starter REALLY need?
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how to correct a problem with my sourdough starter
The Next CEO of Stack OverflowSticky and unmanagable sourdoughSourdough starterSourdough starter issuesHow do I properly substitute flour and water for sourdough starter?What's the point of long/complex sourdough feeding techniques?Sourdough starter stopped growing, is it normal?Sourdough starter - Have I been doing it wrong?Not feeding sourdough starter enough?Wheat sourdough starter - “swamp” smellWhat does sourdough starter REALLY need?
My boss gave me a sourdough starter that I've had on my counter for a week. I"ve fed it with just equal parts of flour and water without wasting the starter in order to increase the amount. it has increased in the amount, but have I made the starter less effective? My starter does have bubbles and it also has some fluid on top. how can i get what i have ready to use?
sourdough
asked Feb 2 at 14:36
samanthasamantha
61
bumped to the homepage by Community♦ 42 mins ago
This question has answers that may be good or bad; the system has marked it active so that they can be reviewed.
add a comment |
My boss gave me a sourdough starter that I've had on my counter for a week. I"ve fed it with just equal parts of flour and water without wasting the starter in order to increase the amount. it has increased in the amount, but have I made the starter less effective? My starter does have bubbles and it also has some fluid on top. how can i get what i have ready to use?
sourdough
asked Feb 2 at 14:36
samanthasamantha
61
bumped to the homepage by Community♦ 42 mins ago
This question has answers that may be good or bad; the system has marked it active so that they can be reviewed.
I find this description a bit strange. On a standard feeding schedule, without discarding, you should have doubled the starter every day. For 7 days, you should have increased the amount 128 times - if the boss gave you 100 g to start with (a not quite full glass of baby food) after 7 feedings you would have 12.8 kg of starter. Is it possible that you used less than double the old amount when feeding, or fed rarer than every day?
– rumtscho♦
Feb 27 at 18:26
add a comment |
My boss gave me a sourdough starter that I've had on my counter for a week. I"ve fed it with just equal parts of flour and water without wasting the starter in order to increase the amount. it has increased in the amount, but have I made the starter less effective? My starter does have bubbles and it also has some fluid on top. how can i get what i have ready to use?
sourdough
asked Feb 2 at 14:36
samanthasamantha
61
My boss gave me a sourdough starter that I've had on my counter for a week. I"ve fed it with just equal parts of flour and water without wasting the starter in order to increase the amount. it has increased in the amount, but have I made the starter less effective? My starter does have bubbles and it also has some fluid on top. how can i get what i have ready to use?
sourdough
sourdough
asked Feb 2 at 14:36
samanthasamantha
61
asked Feb 2 at 14:36
samanthasamantha
61
asked Feb 2 at 14:36
samanthasamantha
61
asked Feb 2 at 14:36
samanthasamantha
61
asked Feb 2 at 14:36
samanthasamantha
61
61
bumped to the homepage by Community♦ 42 mins ago
This question has answers that may be good or bad; the system has marked it active so that they can be reviewed.
bumped to the homepage by Community♦ 42 mins ago
This question has answers that may be good or bad; the system has marked it active so that they can be reviewed.
I find this description a bit strange. On a standard feeding schedule, without discarding, you should have doubled the starter every day. For 7 days, you should have increased the amount 128 times - if the boss gave you 100 g to start with (a not quite full glass of baby food) after 7 feedings you would have 12.8 kg of starter. Is it possible that you used less than double the old amount when feeding, or fed rarer than every day?
– rumtscho♦
Feb 27 at 18:26
add a comment |
I find this description a bit strange. On a standard feeding schedule, without discarding, you should have doubled the starter every day. For 7 days, you should have increased the amount 128 times - if the boss gave you 100 g to start with (a not quite full glass of baby food) after 7 feedings you would have 12.8 kg of starter. Is it possible that you used less than double the old amount when feeding, or fed rarer than every day?
– rumtscho♦
Feb 27 at 18:26
I find this description a bit strange. On a standard feeding schedule, without discarding, you should have doubled the starter every day. For 7 days, you should have increased the amount 128 times - if the boss gave you 100 g to start with (a not quite full glass of baby food) after 7 feedings you would have 12.8 kg of starter. Is it possible that you used less than double the old amount when feeding, or fed rarer than every day?
– rumtscho♦
Feb 27 at 18:26
I find this description a bit strange. On a standard feeding schedule, without discarding, you should have doubled the starter every day. For 7 days, you should have increased the amount 128 times - if the boss gave you 100 g to start with (a not quite full glass of baby food) after 7 feedings you would have 12.8 kg of starter. Is it possible that you used less than double the old amount when feeding, or fed rarer than every day?
– rumtscho♦
Feb 27 at 18:26
add a comment |
2 Answers
2
active
oldest
votes
From your description it doesn't sound very active. The reason to discard some of the starter before feeding is so that you keep the acidity in check. How much you have at this point is unclear. If it were me, I would mix well, then discard all but a tablespoon or so. Feed with equal parts flour and water...a couple of tablespoons of each. Leave it for 12 hours, then build up from there.
answered Feb 2 at 16:31
moscafjmoscafj
26.6k13976
Is bringing it down to a tablespoon before rebuilding that much more effective than, say, discarding half then building it back up it back up? I'm not that familiar with starters, so not disagreeing, just asking since it seems like a lot to toss
– Megha
Feb 3 at 2:57
I guess that is the smallest amount I would do, not knowing how much the OP has.
– moscafj
Feb 3 at 13:27
add a comment |
When there’s liquid on top your starter it past the really active stage (or you put too much water). If the liquid smells alcoholic, even more so but don’t worry, these beasties are practically indestructible.
You can rejuvenate it by adding a couple of tablespoons of the starter (after discarding the liquid) to equal weights(not volumes) flour and water. I tend to go 40g starter to 80g flour+80g water which I then use to make poolish every 3-4 days or so (which I then use to bake 2 loaves using ~500g of flour). Once I make the poolish, I remove ~40g of flour and the cycle goes on. Remember, no salt goes in the poolish(or starter for that matter)!
If you bake less frequently than every few days go slightly drier: 100g flour/60 water to 40g starter - your starter will stay active for longer but it will also taste more sour as you leave it. If you bake really rarely, like once a month, you can keep it in the fridge and rejuvenate as above a 2ple of days ahead of baking, discarding what remains of 40g.
Finally, if you are wanting to keep a starter with rye, disregard the above- rye tends to mould more easily so you have to be vigilant with your feeds (although you can just give your starter a rye feed every once in a while to no ill effects in my experience)
answered Feb 27 at 18:18
GiorgosGiorgos
476612
add a comment |
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2 Answers
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2 Answers
2
active
oldest
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From your description it doesn't sound very active. The reason to discard some of the starter before feeding is so that you keep the acidity in check. How much you have at this point is unclear. If it were me, I would mix well, then discard all but a tablespoon or so. Feed with equal parts flour and water...a couple of tablespoons of each. Leave it for 12 hours, then build up from there.
answered Feb 2 at 16:31
moscafjmoscafj
26.6k13976
Is bringing it down to a tablespoon before rebuilding that much more effective than, say, discarding half then building it back up it back up? I'm not that familiar with starters, so not disagreeing, just asking since it seems like a lot to toss
– Megha
Feb 3 at 2:57
I guess that is the smallest amount I would do, not knowing how much the OP has.
– moscafj
Feb 3 at 13:27
add a comment |
From your description it doesn't sound very active. The reason to discard some of the starter before feeding is so that you keep the acidity in check. How much you have at this point is unclear. If it were me, I would mix well, then discard all but a tablespoon or so. Feed with equal parts flour and water...a couple of tablespoons of each. Leave it for 12 hours, then build up from there.
answered Feb 2 at 16:31
moscafjmoscafj
26.6k13976
Is bringing it down to a tablespoon before rebuilding that much more effective than, say, discarding half then building it back up it back up? I'm not that familiar with starters, so not disagreeing, just asking since it seems like a lot to toss
– Megha
Feb 3 at 2:57
I guess that is the smallest amount I would do, not knowing how much the OP has.
– moscafj
Feb 3 at 13:27
add a comment |
From your description it doesn't sound very active. The reason to discard some of the starter before feeding is so that you keep the acidity in check. How much you have at this point is unclear. If it were me, I would mix well, then discard all but a tablespoon or so. Feed with equal parts flour and water...a couple of tablespoons of each. Leave it for 12 hours, then build up from there.
answered Feb 2 at 16:31
moscafjmoscafj
26.6k13976
From your description it doesn't sound very active. The reason to discard some of the starter before feeding is so that you keep the acidity in check. How much you have at this point is unclear. If it were me, I would mix well, then discard all but a tablespoon or so. Feed with equal parts flour and water...a couple of tablespoons of each. Leave it for 12 hours, then build up from there.
answered Feb 2 at 16:31
moscafjmoscafj
26.6k13976
answered Feb 2 at 16:31
moscafjmoscafj
26.6k13976
answered Feb 2 at 16:31
moscafjmoscafj
26.6k13976
answered Feb 2 at 16:31
moscafjmoscafj
26.6k13976
26.6k13976
Is bringing it down to a tablespoon before rebuilding that much more effective than, say, discarding half then building it back up it back up? I'm not that familiar with starters, so not disagreeing, just asking since it seems like a lot to toss
– Megha
Feb 3 at 2:57
I guess that is the smallest amount I would do, not knowing how much the OP has.
– moscafj
Feb 3 at 13:27
add a comment |
Is bringing it down to a tablespoon before rebuilding that much more effective than, say, discarding half then building it back up it back up? I'm not that familiar with starters, so not disagreeing, just asking since it seems like a lot to toss
– Megha
Feb 3 at 2:57
I guess that is the smallest amount I would do, not knowing how much the OP has.
– moscafj
Feb 3 at 13:27
Is bringing it down to a tablespoon before rebuilding that much more effective than, say, discarding half then building it back up it back up? I'm not that familiar with starters, so not disagreeing, just asking since it seems like a lot to toss
– Megha
Feb 3 at 2:57
Is bringing it down to a tablespoon before rebuilding that much more effective than, say, discarding half then building it back up it back up? I'm not that familiar with starters, so not disagreeing, just asking since it seems like a lot to toss
– Megha
Feb 3 at 2:57
I guess that is the smallest amount I would do, not knowing how much the OP has.
– moscafj
Feb 3 at 13:27
I guess that is the smallest amount I would do, not knowing how much the OP has.
– moscafj
Feb 3 at 13:27
add a comment |
When there’s liquid on top your starter it past the really active stage (or you put too much water). If the liquid smells alcoholic, even more so but don’t worry, these beasties are practically indestructible.
You can rejuvenate it by adding a couple of tablespoons of the starter (after discarding the liquid) to equal weights(not volumes) flour and water. I tend to go 40g starter to 80g flour+80g water which I then use to make poolish every 3-4 days or so (which I then use to bake 2 loaves using ~500g of flour). Once I make the poolish, I remove ~40g of flour and the cycle goes on. Remember, no salt goes in the poolish(or starter for that matter)!
If you bake less frequently than every few days go slightly drier: 100g flour/60 water to 40g starter - your starter will stay active for longer but it will also taste more sour as you leave it. If you bake really rarely, like once a month, you can keep it in the fridge and rejuvenate as above a 2ple of days ahead of baking, discarding what remains of 40g.
Finally, if you are wanting to keep a starter with rye, disregard the above- rye tends to mould more easily so you have to be vigilant with your feeds (although you can just give your starter a rye feed every once in a while to no ill effects in my experience)
answered Feb 27 at 18:18
GiorgosGiorgos
476612
add a comment |
When there’s liquid on top your starter it past the really active stage (or you put too much water). If the liquid smells alcoholic, even more so but don’t worry, these beasties are practically indestructible.
You can rejuvenate it by adding a couple of tablespoons of the starter (after discarding the liquid) to equal weights(not volumes) flour and water. I tend to go 40g starter to 80g flour+80g water which I then use to make poolish every 3-4 days or so (which I then use to bake 2 loaves using ~500g of flour). Once I make the poolish, I remove ~40g of flour and the cycle goes on. Remember, no salt goes in the poolish(or starter for that matter)!
If you bake less frequently than every few days go slightly drier: 100g flour/60 water to 40g starter - your starter will stay active for longer but it will also taste more sour as you leave it. If you bake really rarely, like once a month, you can keep it in the fridge and rejuvenate as above a 2ple of days ahead of baking, discarding what remains of 40g.
Finally, if you are wanting to keep a starter with rye, disregard the above- rye tends to mould more easily so you have to be vigilant with your feeds (although you can just give your starter a rye feed every once in a while to no ill effects in my experience)
answered Feb 27 at 18:18
GiorgosGiorgos
476612
add a comment |
When there’s liquid on top your starter it past the really active stage (or you put too much water). If the liquid smells alcoholic, even more so but don’t worry, these beasties are practically indestructible.
You can rejuvenate it by adding a couple of tablespoons of the starter (after discarding the liquid) to equal weights(not volumes) flour and water. I tend to go 40g starter to 80g flour+80g water which I then use to make poolish every 3-4 days or so (which I then use to bake 2 loaves using ~500g of flour). Once I make the poolish, I remove ~40g of flour and the cycle goes on. Remember, no salt goes in the poolish(or starter for that matter)!
If you bake less frequently than every few days go slightly drier: 100g flour/60 water to 40g starter - your starter will stay active for longer but it will also taste more sour as you leave it. If you bake really rarely, like once a month, you can keep it in the fridge and rejuvenate as above a 2ple of days ahead of baking, discarding what remains of 40g.
Finally, if you are wanting to keep a starter with rye, disregard the above- rye tends to mould more easily so you have to be vigilant with your feeds (although you can just give your starter a rye feed every once in a while to no ill effects in my experience)
answered Feb 27 at 18:18
GiorgosGiorgos
476612
When there’s liquid on top your starter it past the really active stage (or you put too much water). If the liquid smells alcoholic, even more so but don’t worry, these beasties are practically indestructible.
You can rejuvenate it by adding a couple of tablespoons of the starter (after discarding the liquid) to equal weights(not volumes) flour and water. I tend to go 40g starter to 80g flour+80g water which I then use to make poolish every 3-4 days or so (which I then use to bake 2 loaves using ~500g of flour). Once I make the poolish, I remove ~40g of flour and the cycle goes on. Remember, no salt goes in the poolish(or starter for that matter)!
If you bake less frequently than every few days go slightly drier: 100g flour/60 water to 40g starter - your starter will stay active for longer but it will also taste more sour as you leave it. If you bake really rarely, like once a month, you can keep it in the fridge and rejuvenate as above a 2ple of days ahead of baking, discarding what remains of 40g.
Finally, if you are wanting to keep a starter with rye, disregard the above- rye tends to mould more easily so you have to be vigilant with your feeds (although you can just give your starter a rye feed every once in a while to no ill effects in my experience)
answered Feb 27 at 18:18
GiorgosGiorgos
476612
answered Feb 27 at 18:18
GiorgosGiorgos
476612
answered Feb 27 at 18:18
GiorgosGiorgos
476612
answered Feb 27 at 18:18
GiorgosGiorgos
476612
476612
add a comment |
add a comment |
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I find this description a bit strange. On a standard feeding schedule, without discarding, you should have doubled the starter every day. For 7 days, you should have increased the amount 128 times - if the boss gave you 100 g to start with (a not quite full glass of baby food) after 7 feedings you would have 12.8 kg of starter. Is it possible that you used less than double the old amount when feeding, or fed rarer than every day?
– rumtscho♦
Feb 27 at 18:26