Questions tagged [sourdough-starter]

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

Filter by
Sorted by
Tagged with
2
votes
1answer
34 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?
1
vote
1answer
82 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
1answer
129 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 ...
3
votes
1answer
103 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 ...
0
votes
1answer
78 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 ...
0
votes
2answers
81 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 ...
1
vote
1answer
139 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
3answers
849 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 ...
0
votes
0answers
43 views

Sour dough hard then sticky

I was making my usual sourdough recipe and the dough was unusually hard at first. Everything was okay and I started working it and put it in the fridge to continue working it the next day, but now it'...
1
vote
1answer
63 views

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 ...
1
vote
1answer
93 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 ...
0
votes
1answer
110 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 ...
2
votes
2answers
124 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 ...
0
votes
1answer
90 views

Beer in Sourdough Starter

Would there be any benefit to feeding a sourdough starter with beer instead of or in addition to water?
2
votes
2answers
179 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
1answer
66 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 ...
2
votes
1answer
85 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 ...
0
votes
0answers
35 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
1answer
85 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 ...
1
vote
1answer
163 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 ...
1
vote
2answers
204 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
1answer
69 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
1answer
159 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
1answer
319 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 ...
6
votes
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 ...
3
votes
4answers
545 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 ...
1
vote
2answers
89 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
vote
1answer
234 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
votes
2answers
187 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 ...
2
votes
3answers
639 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
vote
1answer
221 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
votes
1answer
219 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....
1
vote
0answers
88 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
votes
1answer
467 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
votes
3answers
20k 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 ...
8
votes
2answers
33k 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
votes
2answers
5k 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
votes
2answers
267 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
votes
1answer
1k 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
votes
2answers
11k 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 ...
1
vote
1answer
1k views

Is buttermilk preferred for sourdough starter?

Is buttermilk a preferred milk for sour dough starter?
1
vote
2answers
80 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
vote
1answer
99 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
votes
1answer
391 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
votes
1answer
944 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 ...
2
votes
0answers
414 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
votes
2answers
245 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 ...
1
vote
2answers
1k 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
votes
3answers
7k 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 ...
0
votes
3answers
3k 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 ...