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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8
votes
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. ...
6
votes
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 ...
6
votes
2answers
7k views

How to Judge the Appropriate Feeding Schedule for Immature Sourdough Starter

I am a week into the development of sourdough starter. I initiated the starter on spring water and a flour mixture that is 1/2 whole grain rye (Hodgson Mill) and 1/2 whole grain wheat (King Arthur). ...
4
votes
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?
3
votes
1answer
2k 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: ...
3
votes
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 ...