26 votes

Some instant yeast went into my sourdough starter

"Flour with Leavening Improvers" generally means baking powder and/or chemical dough conditioners. Your sourdough will be unaffected.
FuzzyChef's user avatar
  • 64.5k
23 votes

My sourdough starter is going wrong in every possible way

If it has mold on it then it needs to be thrown away, you are unlikely to salvage it. Once a sourdough starter goes wrong it's generally not worth your time to try and save it, just start over.
GdD's user avatar
  • 76.3k
18 votes
Accepted

Some instant yeast went into my sourdough starter

Not withstanding @GdD's comment above, even if you just had a small amount of yeast on a spoon, I would guess that, after a year (and it doesn't take nearly that long), the bacteria and yeast you've ...
moscafj's user avatar
  • 75k
17 votes

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

Sure, you can begin a new sour dough starter with the discard from a feeding. However, the reason for discarding isn't simply to reduce the amount. As your starter matures it also becomes much more ...
moscafj's user avatar
  • 75k
15 votes
Accepted

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

Absolutely you can. When you use the starter to make bread you make an arbitrary decision of which part of the starter you use and which to feed, the part you scoop out is just as viable as the part ...
GdD's user avatar
  • 76.3k
13 votes
Accepted

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

Absent a definitive answer here, I'm going to take a stab at this based on some experience I had with difficult sourdough starters. Note that I make a lot of sourdough items but do not do any kind of ...
FuzzyChef's user avatar
  • 64.5k
10 votes
Accepted

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

That is referred to as "hooch". It is water and alcohol. It forms when the yeast has passed its peak activity. I've noticed that it corresponds with the increase of bacterial activity when the starter ...
Sobachatina's user avatar
  • 47.5k
9 votes

Traveling with sourdough starter

Treat it like any liquid. You don't need much. Just put some in a 100 ml plastic bottle if carrying on. Alternately, if checking your bags, put your starter in a larger plastic container with a ...
moscafj's user avatar
  • 75k
9 votes
Accepted

Traveling with sourdough starter

If you don't want to transport liquid (= active) sourdough because you don't want to risk it to spill out of your container, note that you can either mix some of it with more flour than usual until ...
Stephie's user avatar
  • 59.6k
8 votes

Make sourdough starter without discarding

While I have successfully begun a starter with only 10 grams of flour at the outset, I think I agree with Stephie that doing a little more is more efficient. I used to do very wasteful starters until ...
Athanasius's user avatar
  • 32.2k
7 votes

How to grow sourdough starter for increased production?

I've only baked at home, not commercially, but something sounds amiss if you're throwing away a ton of starter. [And wow, having a multi-lb starter!] You throw away starter to keep your starter from ...
derobert's user avatar
  • 13.2k
7 votes

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

FuzzyChef is correct that one reason for a multistage approach is to ensure the starter is operating "at full strength" before mixing the final dough. (And it's also important to note the imbalance ...
Athanasius's user avatar
  • 32.2k
7 votes

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

Unfortunately many kinds of fermentation produce CO2 as a byproduct, so the presence of bubbles hardly give you more information than 'it is alive'. If what you want is a precise identification of ...
greedyscholars's user avatar
7 votes

How can I make my sourdough bread more sour?

I've just been dealing with a similar issue. My sourdough starter wasn't producing sour enough bread. In my case Russian black bread which is also rye. It was rising well but tasted like regular bread....
Sobachatina's user avatar
  • 47.5k
7 votes

My sourdough starter is going wrong in every possible way

As others have said, if it's mouldy throw it out and start again. These hints might help you be more successful next time: thoroughly clean and sanitise the jar and all the implements (spoons etc) ...
aucuparia's user avatar
  • 171
7 votes
Accepted

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

Don't do this. A sourdough starter contains several strains of yeast and bacteria in a fairly delicate balance. These consume sugars and produce CO2 and a range of byproducts. Commercial yeast is a ...
LSchoon's user avatar
  • 4,869
6 votes

Make sourdough starter without discarding

I won't say your idea doesn't work, but there are a few points to consider: A "ripe" sourdough contains a balanced culture of yeast and bacteria (lactobacillus) that can keep fungi and other ...
Stephie's user avatar
  • 59.6k
6 votes
Accepted

Possible to make sourdough starter quickly?

You aren't going to be able to get a sourdough starter from flour to ready-to-bake in 24 hours. You could easily make a poolish or pâte fermentée in that time, and get some of the flavor. You might ...
SourDoh's user avatar
  • 11.5k
6 votes
Accepted

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

No, you cannot. Kefir grains are a unique Symbiotic Culture of Bacteria and Yeast (SCOBY). Kefir grains are a gelatinous mass of microorganisms including Lactobacilli, Leuconostic, Acetobacter, and ...
Kevin Nowaczyk's user avatar
6 votes
Accepted

How to have a weekly baking sourdough starter plan

Your question should be broken down in two parts: How long does it take to get a starter going? How to schedule my sourdough feeding to fit my schedule? For 1., if you have no starter to build on, ...
Stephie's user avatar
  • 59.6k
6 votes
Accepted

What happens if I forget to feed my sourdough starter?

Then feed it again In my experience, any issues with sourdough, up to and including a surface layer of fungus, formaldehyde smell, and rotten dirty socks smell, can be fixed by simply feeding it. The ...
kingledion's user avatar
6 votes
Accepted

Sourdough starter without whole grain flour

Yes, a sourdough starter can be made from AP flour. Rye and other whole grain flours are recommended because they can generally be built up more quickly, given the higher level of nutrients available ...
moscafj's user avatar
  • 75k
6 votes
Accepted

How do I use beer barm to make sourdough?

What you've got there is a mix of precipitated proteins from the wort (the "trub") mixed with Saccharomyces cerevisiae spores, and also various compounds from the hops. It's on the bottom of the beer ...
Sneftel's user avatar
  • 29.2k
6 votes

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

Yes, flour contains enzymes, and they get activated when you mix the flour and water. The enzymes in flour are diastase, amylase, and protease. The diastase breaks down starch into maltose, amylase ...
rumtscho's user avatar
  • 139k
5 votes

Traveling with sourdough starter

Disguise it as cookie - the airport does not generally take your food items unless they are forbidden when entering or leaving the Country. Mix a small amount (10g) of your starter with about 3-4 ...
millciti's user avatar
5 votes

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

As a point of reference let's look to this "Sourdough Starter Recipe" Combine ¾ cup flour and ½ cup warm water in a glass or plastic container. Make sure the container can hold about 2 quarts, to ...
Cos Callis's user avatar
  • 18.2k
5 votes
Accepted

Make bread with flour different from the starter

Your starter should have no problem working with other flours, you don't need to acclimatize it or anything. Just use it as you ordinarily would. I would suggest bread flour rather than AP, the ...
GdD's user avatar
  • 76.3k
5 votes

Top of my sourdough starter has gone grey

Gray discoloration is normal and nothing to worry about. If you see orange or pink then your starter should be thrown away.
myklbykl's user avatar
  • 5,084
5 votes
Accepted

Day 8 of Sourdough Starter, is it still alive?

It depends on the temperature of your room, but you may still have enough left alive to save it. Is it still bubbling at all? You should throw most of it away and feed it and see if it changes and ...
myklbykl's user avatar
  • 5,084

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