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12 votes

I bought a sourdough starter from a bakery, fed it too much, and it overflowed the jar overnight. What should I do now?

All you need to do is clear up the mess, and make use of the active starter. Maybe find a bigger jar as well. You've got a good healthy starter by the sounds of things. If it's from a bakery it's ...
Chris H's user avatar
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10 votes
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Can I add instant yeast to sourdough dough that is not very active?

Yes, you can add instant yeast to a sourdough. However, the fact that you used AP vs bread flour should not have much to do with the fermentation activity. The different flours have different ...
moscafj's user avatar
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9 votes

Sourdough starter bubbling but not rising after months of feeding

Filtering water may not remove all or even any of the chlorine in your water, it depends upon the filter. Chlorine is the bane of sourdough starter's very existence. In 2017, Nashville tested the ...
Jolenealaska's user avatar
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9 votes

One time sourdough starter

I would recommend you find a (hobby) baker locally. Almost everyone who maintains a sourdough has some extra that they would otherwise discard. I have read about local Facebook groups etc. of people ...
Stephie's user avatar
  • 60.1k
8 votes

How do I properly substitute flour and water for sourdough starter?

Starters are typically maintained at 100% hydration. That means equal parts water and flour. So, in your case, mix equal parts water and flour. Measure 1 cup of that, and add it to your mix. Of ...
moscafj's user avatar
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8 votes
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Sourdough Starter Black Spots

I would discard this batch, carefully clean everything and start over. If you truly mixed well in the beginning, then the fluffy bits are probably mold and the black spots are somewhat fishy as well. ...
Stephie's user avatar
  • 60.1k
6 votes

I bought a sourdough starter from a bakery, fed it too much, and it overflowed the jar overnight. What should I do now?

What you do should now? You should be happy to have a good and active starter, clean up the mess and proceed feeding what’s left in the jar - with a larger jar or less starter. Seriously, apart from ...
Stephie's user avatar
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5 votes
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My sourdough starter stopped growing after day two

The first few days when setting up a new sourdough can be quite inpredictable - but like in your case, there often is an initial burst of activity, followed by a rather quiet phase. This is because ...
Stephie's user avatar
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4 votes

Not feeding sourdough starter enough?

My early sourdough loaves looked like that. Now they are less flat and have defined hikes through the crumb rather than a great interlinked cavern. The things that changed: my starter became more ...
Spagirl's user avatar
  • 3,244
4 votes

How do I properly substitute flour and water for sourdough starter?

Most starter recipes are using equal parts flour and water to cultivate the yeasts and lactobacillae. So yes, if you have to "top up", use a mix of half water, half flour. I hope you are not going ...
Stephie's user avatar
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4 votes
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Can I halve the Amish Friendship Bread recipe?

Okay, I usually don't answer my own questions but by the time I got done writing up my question the answer came to me: On day 1 take your one portion of starter and divide it in half. The other half ...
Stainsor's user avatar
  • 407
4 votes
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How to use sourdough starter?

The optimal time to use your starter is at peak activity. This could range from a couple of hours after feeding to 12 hours after feeding, depending of conditions. The top should have a slight dome, ...
moscafj's user avatar
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4 votes

One time sourdough starter

It's really not that much of a time commitment. Once you get it going, there are ways to store it (fridge, freezer, dehydrated) so that you can keep it long-term, with limited upkeep. Of course, it ...
moscafj's user avatar
  • 76.1k
4 votes

One time sourdough starter

There are prepackaged portions of sour dough starter available in most grocery stores. They have a shelf life of a few months and don't need to be fed if not opened. This is just one of a couple ...
YPOC's user avatar
  • 230
3 votes

What makes a good vessel for storing sourdough starter?

Years ago when I worked with sourdough a lot I used a stoneware crock that was just the right size for the amount of starter and it had a lid that was not air tight, so it worked perfect for the job. ...
Linda's user avatar
  • 31
3 votes

Can I add instant yeast to sourdough dough that is not very active?

I would let it prove overnight in the fridge rather than adding instant yeast which is a different variety of yeast that will be competing with your sourdough yeast.
myklbykl's user avatar
  • 5,094
3 votes

Is this okay or moldy? Sourdough starter question

It sure looks weird - but with just a blurry photo we’re mostly in the guessing territory. In the other hand, sourdough can look strange after a while in the fridge. Activity means that you have at ...
Stephie's user avatar
  • 60.1k
3 votes

One time sourdough starter

You can make bread that has some of the properties of sourdough without the full "starter" treatment. It won't be the same, of course, but it might fit the criteria you're looking for. One ...
Joe M's user avatar
  • 5,673
3 votes

3 day old sourdough starter splits after feeding

Stir. Remove half. Feed. Continue the process. You should always remove some at each feeding, to keep the acidity in check. I sometimes remove up to a half for each feeding. It should take at ...
moscafj's user avatar
  • 76.1k
2 votes

Beans Cultured with Yogurt

Dr. Marisela Granito, at the University Simon Bolivar has made this her life's work. It turns out that: " Lactobacillus casei and Lactobacillus plantarum are the key bacteria. These can be ...
j vw's user avatar
  • 21
2 votes

Making Sourdough starter in the UAE

One of the main differences from sourdough to standard bread yeast is that it is composed by a complex fauna of bacteria and yeasts that do lactic fermentation as well as alcoholic fermentation. ...
greedyscholars's user avatar
2 votes
Accepted

What size of jar, proportionally, should I keep my poolish in to prevent overflow?

This is after I saw it hitting the top last night and stirred it down before bed. You have been warned. But it's certainly not a bizzare fluke. What could have helped the dough out: at 100% ...
exa's user avatar
  • 350
2 votes

How do I properly substitute flour and water for sourdough starter?

You've got another problem - you have less than 2 cups of starter and you're about to use it all? The answer to your actual question is as follows: You can't really do it this way. This is a good ...
Wad Cheber's user avatar
2 votes

Sourdough starter bubbling but not rising after months of feeding

I don't weigh out anything. I go by looks and feel. Too much water and it will bubble but not rise. The gas escapes because the dough is too thin to capture the gas. I just had a starter bubbling ...
John Grafton's user avatar
2 votes

Not feeding sourdough starter enough?

If you are feeding your starter by discarding half of it then adding 40g each of water and flour, then you are feeding it in a 2:1:1 ratio. To see why, do a thought experiment: You start with some ...
derobert's user avatar
  • 13.2k
2 votes

Not feeding sourdough starter enough?

I used to use most of my starter with my weekly bake, then progressively double the starter each day from a very small base until my next bake - no discarding means no waste! I usually knew if my ...
Kerry Nitz's user avatar
2 votes

Bubbles Are ONly on Top of My Sourdough Starter

I believe this is just because the bubbles all rise to the top which is where they will sit due to the surface tension. I don't believe it is anything to be concerned about.
Gamora's user avatar
  • 722
2 votes

Can't seem to get my rye sourdough starter really going

Your problem likely has little to do with moisture or temperature -- starters can actually be established in a wide variety of conditions, from a dry dough ball to very wet, and can from very cool ...
Athanasius's user avatar
  • 32.2k
2 votes

Sourdough starter - when do you give up?

Typically you can begin to give up at around day 5-7. (Especially if you've taken an aggressive feeding schedule.) With an aggressive feeding schedule (2-3 times daily), you should begin to see ...
Denis Tsoi's user avatar
2 votes

Biga Bread sponge

A biga is a dough which is generally hydrated to the same level as the loaf you are going to make, perhaps a little higher hydration, but not so high that it is a liquid. You shouldn't be able to stir ...
Billy Kerr's user avatar
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