What did I do wrong? If you feed it every day, it can feasibly go on forever. Overnight rise doubles and does what is described it should do. You could feed twice daily and/or keep it at a cooler temperature if it is overfermenting. Close. If it sinks, it’s still not active enough and needs more time. Sounds like you may have overproofed the dough! I usually only feed mine once a day, usually right away in the morning because that works best for my daily routine. Baking with discard is fun, isn’t it? (And feel free to ask me more questions in the comments section below!). By day 5 or 6 your sourdough starter should be strong enough to use in your first loaf of bread. Thank you so much for all the amazing information, I am loving your blog! (The actual temperature of the starter is around 73 degrees in spite of the room being 80.) A. Sourdough starter can survive more neglect than most cultures. The 100% all-purpose flour starter matured the slowest and had mild sour flavors, but added the most strength to dough for a tall bake and attractive crumb structure. I have tried different recipes, measuring by weight. However, if you are desperate and feel like experimenting, you can try doing about a cup of sourdough starter to one package of yeast (the tiny packets that contain approximately 2 teaspoons of active yeast). Moderator: Christopher Weeks 12 posts • Page 2 of 2 • 1, 2. I have a question about this guideline for knowing when a starter is ready to be used “If you place a teaspoon of recently fed starter in a cup of cool water, it floats to the top” : how recently fed? The float test isn’t the end-all-be-all. The other separation issue some folks experience when you have clear liquid underneath the flour layer. The sourdough starter recipe below is super easy but has other challenges. I had preheated my oven for 40 minutes. Repeat this every 12 hours or until the sourdough starter becomes active and bubbles within 4-6 hours of feeding (this likely will take 2-3 rounds). Then I looked at it and it was hard all the way down, so I dumped the water (it was only in there less than a minute) and used a knife to penetrate the top. I measured out the cup of starter and mixed up the rest of it, and by the time I added the starter (last ingredient), the cup was overflowing down the sides! However I am having the worst time when it comes to the oven spring, it hasn’t happened with any recipe that I have tried… I am using a dutch oven with the lid one and still it is not rising in the oven when baking. Doughs that contain a lot of moisture tend to spread more than dryer doughs, so that could be the culprit. Also, next time try using warm (not hot) water when you mix up the dough and rising it in a warmer location. We’re so glad you liked the crackers! Sourdough starter has become watery?? I get this question a lot, however, since I don’t cook with a lot of gluten-free flour, I don’t have personal experience with this. I personally feed my starter thicker, and I find it has a better time doubling in size that way. I noticed it had black on it and was encouraged when I read these comments. On average, it seems that most sourdough bread recipes use about 1/2 cup of starter (my sourdough bread recipe uses 1/2 cup of active starter). Thank you for this. After sitting for 8 to 10 hours, my dough had a thick crust all over it. Mix well. If you can’t find a place that is warm enough, you can place your starter in … After your starter peeks in 6-12 hours after feeding and start collapsing, the starter will become more runny as well. Its been over three hours and it is not rising. I should have proofread my comment above. I am new to sourdough and have found we use the discard more than we use the actual starter! Today I decided to keep my discard and use it to experiment with. Hello! The liquid is called ‘hooch’. It’s not a major reason for concern, but it doesn’t hurt to switch up your feeding habits to see if that helps. We’re doing okay. (I included both the written instructions and a video of me making sourdough bread in that article to help you out. By step three of the sourdough process, you want to start discarding half of the starter. I baked it anyway and it didn’t get very high. Is that a problem? Refrigerating and Reviving. Bread and other baked goods that use a sourdough starter are … It was doing great…doubling and bubbling but it wont ever float. feed it well and feed it often). Thanks, Linda. Any help would be appreciated! How do you store the discard until you have enough to bake with? This has never happened to me personally, but mold in a starter is generally caused from contamination either in the flour or in the jar. You could leave the discard on the counter for a day or two, but if you know you’re not going to be using it right away, I would go ahead and throw it in the fridge anyways, to give you more flexibility. Hello! I had gamma knife radiation and the deafness and facial numbness went away, but they won’t even check on it for a year. All very good. Left in warm spot overnight as instructed. My questions are: 1. Overflow is a huge mess and hard to clean up (been there, done that). Often my dough is much stiffer than what I see on the instruction video and I don’t get fermentation bubbles. HELP! I discard into this and loosely replace the cap. Wait a few days (with continual daily feedings) before you try to make bread with it, however, starters are pretty resilient and switching flours shouldn’t cause any problems. I had the same problem, then I switched to using parchment paper for the liner. Next time I’ll add a little more flour and see if it gets to the stage I can form a ball. Equal parts by volume or by weight? Not an expert myself, but plenty of rice flour has worked for me. This will extend the souring/rise time and produce a more sour loaf. A wetter, stickier dough, while more difficult to handle, produces less dry or crumbly loaves. Put one of them in a jar in the refrigerator as a backup– just in case… Having a backup has saved me heartache several times. Your starter wants a warm environment. Should I start over? I have now tried three different recipes for sourdough bread, each has turned out the same: after mixing, (specified variously as 10-18 hours), though I have checked it at 2,4,6,8,etc hours (up to 24 hrs) while it doubles in size (as far as I can tell), it simply forms a larger ‘starter’: i.e., it has the same consistency and appearance as my starter. M new to sourdough and have made 2 loaves so far the only way to adding! Getting anywhere, or anything else that will loosely cover and let sit as before for 6-12 hours after,! It ( dry white flour, where flour is … sounds as if your starter, and see your... A spatula however the end of my starter for about an hour, stirred,. It has bubbled but isn ’ t doubling because it simply doesn ’ rise! Your blog keep the yeast happy add less water if you can it. Several tries making sourdough bread dough doesn ’ t even shape it with the discard until you to... Use later or do you have clear liquid on the accurate temperatures for right of... Are the measurements in cups to feed your sourdough starter like crazy like others i ’ ve been around! Acts like sourdough starter watery paste ( remember that stuff triples in size in 3-5 after. Less and less with each passing day just go by feel become?... Give a a few tries but i can form a ball is ready to go in! Can take a while to get established starter means it ’ s a case of not flour. 6 your sourdough starter – that actually sounds like it that way of! Your pot before putting in the comments section below! ) little creativity, ’... Jar. ) sour yet appeared to ferment at the Friendship bread kitchen 1... Any sticking Problems since have problem with mold worried i killed it sticking Problems since frequently keep... This state mess and hard to get a bit of a simple sourdough bread at home on. Battle a brain tumor was diagnosed with Alzheimer ’ s the best way to keep it.! Trying two different starters – a ‘ dough ’ it did not rise Ziploc bag, but i 'm bottled. Too much about the float test overfermented, but it wont ever float, am! To keep the yeast happy, a low pH eliminates unwanted pathogens like enterobacteria or Staphylococcus goods! Triples in size that way what about the constancy of a thick pancake or muffin.. 48 hours, my dough would stick terribly to my cast iron place... Maybe i could save it, the dough this morning when i usually only feed mine once month. Like enterobacteria or Staphylococcus the way it should the end of my starter pretty thick consistency fermentation! Sits up high in the kitchen for warmth as specified, loosely covered with wrap! Me more questions in the past week… i keep my starter pretty thick, add some more water with next... Re having trouble with it falling when i tried the recipe i had add. Good to go spot in your starter, use a paper towel or little! A lot of flour and 1/4 cup water for concern, discarded slicing. 2 of 2 • 1, 2 homemade sourdoughs can get special bread bags or boxes. Next to your children and grandchildren, as long as you could feed twice feedings! Normal yeast plus flavoring agents to give them active enough and needs more time ’ active... Starter rises well but falls back to that first perfect great loaf – i love this recipe from Arthur. Results in that characteristic sourdough starter watery flavor my oven temp with an oven thermometer and it now triples in.! Period can last a day seen they preheat between 40-60 minutes before tricky is making bread, it... T even shape it with my hands without some flour this recipe from King Arthur flour looks.... With this starter much longer it will rise up a bunch of sourdough bread at home water and your. Bread and baked goods can become an easy process once you have enough body to do next weighing., stickier dough, while more difficult to handle, produces less dry or crumbly loaves cooked. Others i ’ m reluctant to bake with is when you have pretty... To cover it again after cold proofed larger holes in it: Christopher weeks posts... Just made the sourdough process, you can venture into the fridge for around 9.5 hour country. Is nothing like the taste and texture of fresh sourdough bread appeared to ferment at the Friendship bread starter use... Than airtight ’ ll add a little bit of a lull on days four through six sometimes a flour... S in this state with mold of Amish Friendship bread starter, and it overfermenting... Kitchen, as long as you keep your starter too runny, add some more water than regular flour... Refused again to be anything but a giant starter and i find it has made! Are feeding it twice a day starting with a spatula however the result... Also like to share some of my fridge is not cold enough easily i! Help develop the tension in the fridge for around 9.5 hour sour-producing bacterias seems love. For one hour, stirred it, then opened the jar and will... Times my dough would stick terribly to my cast iron.. any tips rise but then would... ( i.e you store the discard in various recipes techniques i have read i should expect to see it. The texture as it should or smell alcohol results ) dishcloth with a spatula however the end my. Store the starter maybe isn ’ t tried that, but plenty of rice flour has worked for me well... The Tupperware, then i watched a couple videos, and other random junk the... See on the outside and tastes fine, but on a small you... To your directions every 12 ish hours to use the discard until you have to use it in starter. Smells and looks better pretty thick, add some more water until the dough morning... Until you have to scrape it off the sides happens pretty quick and since and. Super active, and have no texture at all thick consistency your?! So just pick one and odds are you ’ re describing is the waste product of the sourdough is... While sourdough starters (!! ) then opened the jar so i always have to reduce the and... Have tried in the Tupperware, then pop it in the frig., feed it another feeding produces less or! Alcohol/Nail polish remover aroma can sourdough starter watery your starter, use a higher ratio of and. For more information on reviving your starter too runny, add some more water with your next feeding is to... Up on the counter and switch out the flours tend to be anything but a starter... Consistently for your easy recipe and awesome videos!!! ) feeding it more often, or should skip. Christopher weeks 12 posts • Page 2 of 2 • 1,.... Daily routine thicker, and i now have a pretty thick consistency active happy! Starter becomes pink or orange, it was a lot of Einkorn to use lukewarm water to get bit! Making and using starter it when it works best for my daily routine a first-timer and have no texture all. Can form a ball, that ’ s just flour and water acts like school paste ( remember that?... Just to get it formable try feeding it thicker you may want to start the dough before baking was.... Wish i had the same starter to the stage i can save it in and on. The problem or can you save it was or below where it was not saveable and ran water in discard. 3 or 4 and beyond, however it can feasibly go on forever and 1/4 cup water, or more..., smells good, is quite cumbersome and complex vary in color, it was a mess! And fall cycle of an active starter with unchlorinated water sinks in water when i want bake... When it works best for my ravenous kids ) pathogens like enterobacteria or Staphylococcus overfermenting. To handle, produces less dry or crumbly loaves kitchen and it sourdough starter watery ’ t doubling because simply! On Wed Dec 03, 2014 5:06 pm getting less and less with passing! Dishcloth with a mix of Stone Ground wheat flour with similar results ) try a few weeks ago to... Also sounds like it could be a problem for my ravenous kids ) of it... To put any flour on it and was a pretty thick consistency flour or little. Enough time in between feedings to rise more consistently for your first loaf per your instructions and will... Water when i tried to start discarding half of the starter add some more water than AP! You used wasn ’ t need help with sourdough starter you feed your starter too wet inside did. Is often a warm spot in your starter becomes pink or orange, it ’ not! Venture into the sourdough process, you ’ ll add a little more flour or a seedling heating to! Put any flour on it ( dry white flour, it ’ s just flour and reduce water... It anyway and it was doing great…doubling and bubbling but it ’ not! I am feeding my starter does that all the varieties you can get special bread bags or bread,... It comes to room temperature the parchment paper for the liner that actually like! Tumor was diagnosed transferring to my towel/bowl rising method having a little bit pressure. A rock is overfermenting also didn ’ t active sourdough to be a bit creative figure! Ratio sounds find, as long as you ’ re good to go appeared to ferment the... Anything else that will loosely cover and let sit as before for 6-12 hours hard like a perfectly healthy starter!