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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120 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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1answer
54 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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2answers
74 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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1answer
89 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 ...
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1answer
150 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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1answer
110 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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1answer
95 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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2answers
109 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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1answer
169 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?
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3answers
863 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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0answers
46 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'...
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1answer
101 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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1answer
64 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 ...
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2answers
219 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 ...
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1answer
124 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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2answers
134 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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1answer
97 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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1answer
77 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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1answer
87 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 ...
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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 ...
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1answer
93 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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1answer
191 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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3answers
685 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 ...
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1answer
424 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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4answers
613 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
240 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 ...
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1answer
71 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
164 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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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
90 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 ...
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1answer
261 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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3answers
21k 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 ...
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2answers
201 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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1answer
230 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 ...
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5answers
12k 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 ...
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1answer
222 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
97 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 ...
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1answer
526 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 ...
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2answers
36k 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. ...
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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 ...
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2answers
272 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 ...
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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 ...
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2answers
12k 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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3answers
2k 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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5answers
10k 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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4answers
24k 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 ...
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2answers
795 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 ...
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2answers
5k views

How to get more lactic acid vs acetic acid in sourdough?

I want to start a sourdough culture with wheat flour. I don't want the vinegar taste to be too pronounced. What can I do to create a culture which produces a high ratio of lactic to acetic acid?
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Is buttermilk preferred for sourdough starter?

Is buttermilk a preferred milk for sour dough starter?
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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 ...