What if my starter is having a layer of liquid (on top and sometimes even in the middle) at the beginning of the process? Like on day 2,3 &4??? I’ve been feeding it every 24 hours and it’s sitting covered with cheese cloth out on the counter.
Thanks for the tips. I’ve been getting hooch after just a few days in the fridge. I have the same type of jar as in your video. It came with a seal. Should I use the seal or not? Thanks!
Day 2 on my starter ...good amount of hooch on top ...I need to discard n feed should I first remove hooch or should I stir everything then do my discard?
Hello, i have query related ro sourdough starter, I prepared my starter with 20g white bread flour and 20 g water from D2 till D5 it produced a transparent liquid on top But from d5 onwards it is not producing that liquid Nor has my starter doubled I have been discarding 20 g feeding it every 24 hours with 10 g white bread flour and 10g water Keeping it at a room temperature of 29 to 30 C Used fridge cold water and flour to keep the temp down Initially it smeeled really funky but not like acetone and now that smell has mellowed down but it hasn't doubled 22 Aug 2024 will be the D8 of feeding it Can you please let me know what am I Doing wrong ?
You could try feeding the starter a higher ratio of fresh flour paste. Discard 30g and feed the remaining 10g with 20g/20g. You'll end up with 50g so you'll want to discard 40g the next time. If the flour has been bleached or bromated that might have killed off the wild yeast. Or it just might not have a lot of yeast on it to begin with. Feed the starter once or twice with organic whole wheat flour (local if you can find it), or alternatively put an organic grape or other similar fruit in the starter for 24 hours before proceeding.
Incredibly informative, thank you!
Excellent video! Thanks so much!
Thank you. It is my understanding that Aceto Bactra (sp?) convert ethanol into acetic acid, which imparts the sour flavor to the dough.
What if my starter is having a layer of liquid (on top and sometimes even in the middle) at the beginning of the process? Like on day 2,3 &4??? I’ve been feeding it every 24 hours and it’s sitting covered with cheese cloth out on the counter.
I have the same question.
same questine, mine is on day 3 and ut have hooch
Me too, on Day 3.
Same
Same, i get hooch on day 3 and i keep mine in the fridge!
Thanks for the tips. I’ve been getting hooch after just a few days in the fridge. I have the same type of jar as in your video. It came with a seal. Should I use the seal or not? Thanks!
Day 2 on my starter ...good amount of hooch on top ...I need to discard n feed should I first remove hooch or should I stir everything then do my discard?
My starter often being like that i think it is hungry . Now i will feed every 6 hours it can work?
Hello, i have query related ro sourdough starter, I prepared my starter with 20g white bread flour and 20 g water from D2 till D5 it produced a transparent liquid on top
But from d5 onwards it is not producing that liquid
Nor has my starter doubled
I have been discarding 20 g feeding it every 24 hours with 10 g white bread flour and 10g water
Keeping it at a room temperature of 29 to 30 C
Used fridge cold water and flour to keep the temp down
Initially it smeeled really funky but not like acetone and now that smell has mellowed down but it hasn't doubled
22 Aug 2024 will be the D8 of feeding it
Can you please let me know what am I Doing wrong ?
You could try feeding the starter a higher ratio of fresh flour paste. Discard 30g and feed the remaining 10g with 20g/20g. You'll end up with 50g so you'll want to discard 40g the next time. If the flour has been bleached or bromated that might have killed off the wild yeast. Or it just might not have a lot of yeast on it to begin with. Feed the starter once or twice with organic whole wheat flour (local if you can find it), or alternatively put an organic grape or other similar fruit in the starter for 24 hours before proceeding.
Curious did you ever share a video on actually making the starter?
Not yet, but I could definitely try to get one made!
How do i balance my starter?
Feed it often! Really try to cultivate the yeast, don't let the bacteria take over. Yeast wont thrive in a environment that's too acidic.