Questions tagged [sourdough-starter]

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41 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 ...
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1answer
86 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 ...
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1answer
22 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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3answers
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 ...
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2answers
259 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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2answers
72 views

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
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1answer
104 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 ...
5
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2answers
115 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 ...
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2answers
213 views

Sourdough Bread Starter Smell?

My sourdough starter smells buttery, is this ok, or should I start over with my starter? I have made the starter with organic whole wheat flour and water. It is approximately 3 weeks old and I’ve ...
1
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1answer
156 views

Sourdough calculator

I've been making bread with commercial yeast but now I would like to try sourdough. I read about sourdough making and I was wondering if there is a calculator that can tell me feeding times based on ...
3
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1answer
189 views

Sourdough starter without whole grain flour

Is it possible to make sourdough starter without whole grain flour? I have glanced over the two recipes: https://www.kingarthurflour.com/recipes/sourdough-starter-recipe and https://www....
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0answers
51 views

Need help with my Rye Sourdough starter

I’ve been working on growing a sourdough culture from scratch for almost 4 weeks now. I have looked into multiple websites including this one for troubleshooting advice and have tried different things ...
3
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1answer
196 views

Is this mold on my sour dough starter?

I received the starter in early June this year. I feed 2 parts flour to 1 part well water. The flour is sometimes organic whole wheat, sometimes white flour. I keep it in the refrigerator. I feed once ...
6
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3answers
4k views

What happens if I forget to feed my sourdough starter?

Is there something wrong that can happen if I forget to feed my sourdough starter? I kinda forgot to do it twice, but it still appears to have a few bubbles in it. Previously it contained hooch, which ...
5
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2answers
8k views

Why does my sourdough starter have in the top the liquid separated from the flour?

Why does my sourdough starter have in the top the liquid separated from the flour? 2 days after beginning a new one, a liquid (water) appeared on top of it, it appeared after I fed it the first time. ...
2
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2answers
1k views

How long should I let my new sourdough starter ferment until I can use it?

I am making my first sourdough starter (and bread of course). I started it 2 days ago, and it looked quite good while in the fermentation process. I only made a small quantity with approx. 1/4 cup of ...
3
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2answers
144 views

Make bread with flour different from the starter

I have been able to cultivate a strong sourdough starter with whole wheat flour and semolina flour. Now I want to make a bread with all purpose flour, show should I proceed ? Get this already ...
7
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1answer
399 views

How can I make my sourdough bread more sour?

I am having trouble getting my German Farmer Rye Bread (Bauernbrot) to taste sour enough. I have a good rise and good structure but the flavor is not sour enough. I tried making the starter less ...
14
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2answers
6k views

Can I give my friend the sour dough “throw away” as a starter to their sourdough starter?

Many sourdough techniques suggest throwing away half your starter further on in the fermenting process. The reason given (in many YouTube videos I've watched) is that it'd eventually take over your ...
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1answer
688 views

Is buttermilk preferred for sourdough starter?

Is buttermilk a preferred milk for sour dough starter?
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2answers
73 views

Yeasted rye starter immediately doubles!

I'm making a yeasted sourdough starter per the directions in my bread-machine book, but with rye flour instead of whole wheat. It's supposed to sit for 2-5 days, but it doubled almost immediately and ...
1
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1answer
80 views

Different sourdough starter behavior based on starter composition?

In general, what are the different "behaviours" of sourdough starter, based on their composition, all other things being equal?For instance a 100% white flour starter vs. 100% wholewheat flour starter ...
3
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1answer
231 views

How to have a weekly baking sourdough starter plan

I want to start baking 2 loaves of sourdough bread every Sunday evening. I have to start from scratch. So I do not have any starter yet. Can someone please help me with a plan to do it? How and ...
2
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1answer
399 views

How do you know if your starter is powered mainly by yeast or bacteria?

One quick follow-up question to this postMy sourdough starter is bubbling but not rising, suggestions?: How do you know if your starter is bubbling because of yeast (and not bacteria)? I've been ...
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0answers
264 views

My homemade sourdough bread tastes bitter after letting it stay for one day

I do sourdough bread at home, and through the process, I've tasted lots of not-yet-baked breads. Also, tasted someone else's sourdough bread, which was quite good. Now, I'm in the stage where I can ...
3
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2answers
182 views

What does sourdough starter REALLY need?

I have one of these fancy french baking books that says that the sourdough needs to be feed with a 2:1:3 ratio of water, starter and flour. But a lot of videos I see online basically just pour a ...
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2answers
788 views

Can I substitute a biga or poolish in recipes that call for a sourdough starter?

Can I substitute a biga or poolish in recipes that call for a sourdough starter? If so, what should I take into account? Will the resulting dough require a shorter leavening time? If not, why? I ...
2
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3answers
3k views

Not feeding sourdough starter enough?

I'm new to the whole baking thing, so I'm learning as I go along. In that regard, there may be a host of things wrong with my bread baking process, but I'm mostly curious at this point about my ...
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3answers
2k views

Sourdough starter stopped growing, is it normal?

I posted a question a few days ago. This was my first sourdough starter: My sourdough starter split in 2 on the 3rd day. What should I do? and I decided to only keep the foamy part and throw the ...
3
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1answer
867 views

My sourdough starter split in 2 on the 3rd day. What should I do?

I have fed it first after 24h and it grew nicely. And on the 2nd morning after I woke up I saw this: Should I keep the upper half? or simply start a new batch? I have used the following formula: ...
11
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3answers
1k views

What's the point of long/complex sourdough feeding techniques?

About a year ago, a friend taught me how she makes her sourdough bread and gave me a portion of her starter. It works great and makes fantastic loaves. I've started to look at other recipes online ...
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2answers
232 views

Sourdough starter hydration

I’m making my first sourdough starter. Actually my second; the first one dried up and turned into cement. I figured that it wasn’t hydrated enough (the original directions called for 35g rye flour, ...
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1answer
764 views

Making sourdough bread with just flour and water (and no starter)

Suppose I do not have a starter and I am not interested in creating one. Would the following recipe work to create an edible sourdough bread? If not, why not? Recipe: Mix 10 cups of flour with ...
3
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3answers
967 views

Kickstart Kimchi with sourdough starter

I'm making my first batch of homemade Kimchi today using a recipe from Jamie Oliver. As I also have a mature sourdough starter in the fridge, I'm thinking about adding a bit of sourdough (a few grams) ...
2
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1answer
200 views

How to Feed a Sour Culture

I'm following the instructions in The Rye Baker to start a rye sour culture. After the first week of daily refreshing, it says it can be left in the refrigerator and fed once or twice a week. There ...
2
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1answer
1k views

Sourdough starter and long term feeding

I have a sourdough starter that I started about 3-4 months ago with bread flour and it's done really well. I am not baking a lot right now and would like to refrigerate it knowing that I need to feed ...
4
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1answer
145 views

Can I use sourdough starter (kvasek) to produce kefir?

Is the yeast/bacteria balance in mature sourdough starter (fed on wheat and barley) correct for making kefir? If not, why?
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5answers
9k views

Traveling with sourdough starter

We recently got a sourdough starter, and have loved trying out many different recipes with it. In a few weeks we will by flying home (after spending the summer in Alaska), and we would really like to ...
2
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3answers
605 views

making a sourdough starter in desert like conditions

It's finally summer and the daily temperature here is between 75-85 - which I figure is finally good for making my first starter. My concern, though, is that the overnight temperature drops to the 50s....
2
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2answers
2k views

Why is my sourdough too sweet?

I’ve been feeding my 40g sourdough starter with 40g water and around 45g wholemeal flour (for a firmer consistency, as I’ve had bad experience with liquid accumulating on top) each day. It initially ...
6
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4answers
8k views

How frequently should I feed my sourdough starter?

I am growing my first sourdough starter. It is a week old, but it isn't very active. My concern is that I might be feeding it too frequently or too infrequently. I could see it going either way. The ...
6
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2answers
450 views

Sourdough starter issues

I've been trying unsuccessfully to create my sourdough starter. First of all it starts off well, i combine 100g of bread flour with 100g of water (bottled) mix well and leave it in my jar covered with ...
3
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1answer
140 views

Storing sourdough starters with wine in a wine fridge?

Specifically: Can the yeast & carbon dioxide from the sourdough starter harm the wine bottles I'm aging in the refrigerator, and Roughly how often would I have to feed the starter if stored ...
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5answers
5k views

Make sourdough starter without discarding

I understand the point of discarding half the sourdough starter as the yeast develops so that you don't have exponential amounts of starter. Why not start with a half ounce of flour and just add the ...
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2answers
150 views

Possible to make sourdough starter quickly?

I was hoping to use a recipe that requires sour dough starter tomorrow for dinner. When looking online for recipes I found several, but all of them required several days (examples here, here and here)...
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4answers
342 views

Can a sourdough starter be kept alive if you live in a dry climate?

I have recently moved to Colorado and now I live in a dry climate at about 5,000 ft (the western slope). I had a starter in Sacramento CA with me for years, but I'm told that it is too dry here to ...
6
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4answers
12k views

Why won't my sourdough form a shapeable dough that doesn't stick?

I'm pretty new to the sourdough game and will admit that I have very little knowledge of the science behind it (hydration, etc.). I have so far tried two sourdough starters to make two simple ...
3
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1answer
207 views

Cooking with sourdough starter

I have recently begun a sourdough starter. General advice is to throw away half the starter every few days then feed what remains with additional flour and water. Is there a reason why most ...
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2answers
500 views

Commercial yeast ( Saccharomyces cerevisiae) in a sourdough culture

I would like to know a good reason for adding commercial yeast (Saccharomyces cerevisiae) to a sourdough culture and would it survive?
4
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1answer
181 views

What's are the benefits of different sourdough starter consistencies?

Is there any real differences between keeping a sourdough starter at a thick dough like consistency compared to a more watery consistency? Aside from the general thoughts of thicker being easier to ...