Questions tagged [sourdough-starter]

Culture of yeast and lactobacilli in a flour/water mixture, used to leaven bread (also known as levain)

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Levain Ratio x Sour

I always used the 1:2:2 ratio in preparing the dough, of course, it always gets sourer. I have doubts about some proportions that I have found in some books, but I cannot find the explanation of why. ...
13 votes
2 answers
4k views

Some instant yeast went into my sourdough starter

This is how it all began, I have a 100% rye starter for about a year now. I used a spoon that had some other dough on it, that dough was from a bag of flour that had mentioned at the bottom of the ...
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5 votes
1 answer
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Can sourdough starter be used for tenderizing meat?

This paper says that after: "Lactobacillus alimentarius 15M, Lactobacillus brevis 14G, Lactobacillus sanfranciscensis 7A, and Lactobacillus hilgardii 51B were selected and used in sourdough ...
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Is it okay to feed milk powder to sourdough starter?

I'm still new to bread making and I was wondering if adding some milk powder when I feed my starter would have a negative impact since milk is slightly more acidic than flour.
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1 answer
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Managing a new, overactive sourdough starter

I began growing a sourdough starter a couple days ago. Things are going very well so far! Too well, in fact; my sourdough starter achieves 2-3x its deflated size in less than 12 hours. My research ...
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1 vote
1 answer
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Wild Sourdough Starter Never gets more than 1/3 bigger - Am I doing something wrong?

I made a wild sourdough starter back in July of last year. Did some baking with it, but it has never doubled in size the way that I see described in articles online. I initially started it with all-...
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2 votes
1 answer
57 views

How do I modify my sourdough rising/proofing time to account for not using enough starter?

This is my first time trying to bake sourdough bread after feeding a mature AP/wheat starter I got from a friend. I fed the starter a 1:1:1 mixture with AP flour and let it rise in a very warm room(~...
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2 votes
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Effect of ethanol concentration on bread flavor

What is the effect of ethanol concentration on bread flavor? According to this stackexchange post the majority of the ethanol produced by yeast evaporates during baking, so in theory the ethanol ...
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2 votes
2 answers
1k views

Sourdough Starter: Very fast rise (doubles in an hour)

I started a sourdough culture a week back and have some questions about rising time. I did not add any yeast to the culture. I am using regular whole wheat flour. The temperature at my place is 30*C(...
1 vote
2 answers
318 views

What is this on sourdough starter?

I have a sourdough starter which I feed roughly once every 2-3 days (throw away 95% of it, refill with water and flour). Sometimes I forget and wait 5 days between feedings, and by that time it often ...
1 vote
0 answers
66 views

Feeding my starter so that it will be ready when I need it

I have mature starter that I've been using for awhile. I'm planning on baking tomorrow, so I started to prepare the starter by leaving it at room temperature and feeding it every 12 hours yesterday ...
1 vote
0 answers
49 views

What is a good feeding schedule for a "creamy" sourdough starter?

I was given a sourdough starter from a bakery that was excellently "creamy" and had light fruity notes, as opposed to a highly acidic starter. My understanding is that a creamy starter ...
3 votes
1 answer
102 views

Reasons my sourdough attempts failed?

Last March I started adventuring into the world of Sourdoughs by following the advise of The Fresh Loaf Bakers's handbook but using wholegrain rye flour all the way and it went pretty well; after a ...
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2 votes
1 answer
546 views

Stiff vs Liquid Starter, what are the differences between hydration in a sourdough starter?

I stumbled on the concept of a stiff starter from Northwest Sourdough Baker and have kept a high hydration starter (100% hydration) since I started baking. Was wondering what notable differences do ...
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2 answers
224 views

Sourdough starter used too early

So I was making my sourdough starter for almost three weeks, and it still wasn’t floating in water. I used this recipe: https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/ ...
3 votes
1 answer
99 views

Where to keep sourdough starter

I am wondering what the pros and cons are of keeping a sourdough starter inside the fridge or outside the fridge. Certainly, keeping the starter in the fridge reduces the frequency of feedings, but ...
1 vote
1 answer
87 views

How to take care of a sourdough starter?

I am a beginner bread maker and just bought a San Francisco Sourdough starter. The instructions ask to discard part of the starter on day 5 of activating the starter. Why is that?
5 votes
2 answers
946 views

Sourdough bread uncooked from inside

My sourdough starter is 9 days old. Today it doubled in around 6 hours. Following this recipe, I performed following steps: I mixed 400g AP Flour, 160g starter, 230g water and 10g salt. Kneading: I ...
3 votes
1 answer
274 views

Layer of yeast on top of sourdough discard?

Most of the time when I feed my sourdough starter I find uses for the discard, but on occasion I don't have time or good ideas, so I put it in a separate jar and store it, with a tight lid, in the ...
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2 votes
0 answers
80 views

How is mixing time influenced when using a sourdough starter?

I am new to producing and using a sourdough starter at home. While mixing a dough that incorporates a starter using a stand mixer with a dough hook attachment, I have observed the resulting dough ...
1 vote
1 answer
75 views

Modifications to a sourdough recipe

I'm using this recipe, with the following ingredients: 450 grams Strong White Bread Flour 300 grams Warm Water 150 grams* Active Sourdough Starter 12 grams Sea Salt *This amount is can be adjusted ...
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1 vote
1 answer
298 views

Why stirring an over-fermented sourdough starter caused it to rise a second time to about double the original size?

After feeding my sourdough starter, I let it rise to about 2.5x the original height. It eventually collapsed. 24 hours later, after it was well over fermented, I stirred the starter with a spoon. It ...
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4 votes
2 answers
534 views

Enzymatic reactions that happen when water and wheat flour is mixed?

What happens when you mix water and wheat flour? A seed would start to sprout eventually. Does water start reaction inside of the flour?
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1 vote
1 answer
321 views

Sourdough Starter Very Runny

I think I'm having a problem making a sourdough starter. I'm using the technique from King Arther Flour I started with 113g of whole wheat flour and 113g of water. Every day, I retained 113g of the ...
2 votes
1 answer
212 views

Capturing wild yeast for sourdough: Is this healthy yeast or contamination?

I'm trying to capture wild yeast to make my own sourdough bread. I put prunes, water and some sugar in a sterilized glass jar and aired it daily. After a few days I get a white, fuzzy layer. The smell ...
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3 votes
1 answer
411 views

Bread has acidic smell and taste

I made a sort of "starter" to use instead of dried yeast for making bread. It was basically a loose dough with a tiny amount of dried yeast. When I bake I take some from the box and refresh ...
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1 answer
531 views

Dry crispy skin on sourdough starter: is it mold?

My sourdough starter is 2 months old. Some week or two ago it started to have a crispy skin on the top. The smell changed a bit, but it is still sweet-acid smell. I cover a jar with the starter with a ...
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0 votes
2 answers
958 views

My Sourdough Starter has a brown layer at the top?

So my sourdough starter is about two weeks old, but it suddenly stopped growing three days ago (after a couple days of very active growth)and developed a brown layer on top.The layer is mostly brown ...
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2 votes
1 answer
734 views

Can you use coffee or tea instead of water in a sourdough starter?

Can I use coffee or tea instead of water when making a sourdough starter?
7 votes
4 answers
1k views

Is using commercially available yeast to create a sourdough starter effective?

Numerous starter recipes talk about capturing wild yeast from the environment. Many recipes, as well as questions and answers here, directly say or imply wild yeast is better and that deliberately ...
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1 vote
1 answer
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Safe uses for sourdough starter discards during building phase [closed]

I was wondering if there are any safe uses for the sourdough starter that is discarded during the build phase, i.e. in the first 1-2 weeks before the starter has stabilized. Assuming that there is no ...
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1 vote
1 answer
230 views

Citrus-smelling sourdough starter

I have a batch of King Arthur sourdough starter that I mixed up several months ago and have been using ever since. I keep it in the refrigerator and feed it with 100 g of AP flour and 100 g of water ...
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1 answer
247 views

Sourdough Starter isnt rising

I've been working on a sourdough starter for almost 3 weeks and I can't seem to get any rise out of it. I feel like I've tried every trick I've read online and nothing has worked. I started with ...
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2 votes
2 answers
303 views

From regular fresh yeast to sourdough

I know that there are formulas for switching from and to sourdough and or preferments, but even though my library grows I haven't found such a formula. I have a general idea of the fact that a ...
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1 answer
322 views

Beer in Sourdough Starter

Would there be any benefit to feeding a sourdough starter with beer instead of or in addition to water?
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3 votes
2 answers
671 views

My sourdough started hasn't yet risen! What am I doing wrong?

I had started my first batch of sourdough starter a week back. Its just wheat flour and water (haven't added any pineapple juice or any other fruit juice). The first 2 days had vigorous activity and ...
3 votes
1 answer
449 views

Left sourdough starter out overnight after feeding and it overflowed?

I have a new sourdough starter I made about 2 weeks ago. I took it out of the fridge yesterday afternoon and fed it. It was slow to rise and even placed in the oven with light for a about an hour. I ...
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2 votes
1 answer
99 views

Which sourdough starter should i keep?

I decided to make 2 sourdough starters, to see if one would come out better. I only want to keep one and I dont know which one to choose. One has formed a hooch, while the other has not but otherwise ...
3 votes
2 answers
188 views

What exactly happens during the sourdough ripening?

I am following a recipe from the well established Italian Baker Bonci, to make my liquid sourdough starter (with some success too). In his recipe he says to refresh the starter with a 1:1:1 ...
1 vote
1 answer
213 views

How to use sourdough starter?

A week ago I mixed 1 part AP flour 1 parts tap water, keeping it at room temperature (18-24c). I've been discarding a bit and feeding it 1:1 daily. The last few days, the next 4-6 hours after I feed ...
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1 vote
1 answer
570 views

Flour types and their effects in levain

The first time I made a levain, I used all-purpose white flour. This took over a week-two weeks to become active. I recently started a levain using whole wheat flour, and found it to become active ...
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1 vote
2 answers
588 views

Sourdough starter- should i start over?

I am at day 10 of a new sourdough starter. I started using rye flour and all purpose flour but due to the COVID 19 pandemic I had to eventually only use rye flour because it is what was available. The ...
0 votes
1 answer
89 views

Attempting Tartine's basic country bread

I'm trying to bake the basic country bread from Chad Robertson's book "Tartine Bread". I've followed the description for making a starter faithfully (p. 45/46). In Step 2, it says that "a dark crust ...
0 votes
1 answer
207 views

Day 8 of Sourdough Starter, is it still alive?

I started my starter 8 days ago. I stopped feeding it after Day 4. It has been left on the counter. It has been stirred but not fed for 4 days. Is my starter still ok? It's kept in a mixing bowl ...
0 votes
1 answer
900 views

What is the guideline sourdough to flour to water ratio for 24-hour feeding?

I have a batch of sourdough that I've been maintaining and feeding for months, and currently trying to save from spoiling after repetitive periods of laziness, where I left the batch unfed for more ...
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6 votes
3 answers
4k views

My sourdough starter is going wrong in every possible way

I have been feeding my sourdough starter daily for just over two weeks and everything is constantly going wrong. At first water was sitting on the top, then it started smelling of nail varnish, and ...
3 votes
4 answers
5k views

Top of my sourdough starter has gone grey

I started my first sourdough starter about three weeks ago and after one week put it in refrigerator and the next week fed if 3 times in 12hours intervals an then put it back into fridge , but now ...
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1 vote
2 answers
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Can tested yeast be used for anything?

I tested my yeast using the method explained on this video: https://youtu.be/p8ydC1Of_Zw (go to 2:05 min) Here is the method in case you can't access the video: 1) dissolve 1 tbsp of sugar in half a ...
1 vote
1 answer
379 views

How to tell if my young starter is mature?

I am trying to grow my starter for the very first time. I have two of them, one is 12 days old now, 100% hydration white flour at 1:2:2 ratio, feeding every 24 hrs; it's a little bit bubbly and not ...
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5 votes
2 answers
376 views

How do I use beer barm to make sourdough?

I have been making sourdough now for the last six months or so, fairly successfully, using a starter that I created on the bread-making course that kicked this all off. While on the course, I ...