Signed in as:
filler@godaddy.com
Signed in as:
filler@godaddy.com
Your starter should smell slightly sweet and tangy, but not “bad”. If it really smells unpleasant or like nail polish, there may have been some bad bacteria introduced. It may be time to start over.
It could take up to 2 weeks for the starter to bubble and become active in colder environments. Use a kitchen thermometer and take it's temperature. If it is doing nothing, find a warm spot (70-80 degrees) in the oven with the light on overnight, on top of the fridge, or on the stove with light on for 24-48 hours to watch what happens. Avoid direct sunlight. If you run out of flour or need a break, don’t toss it. Put it in the fridge and see if you can get it going a few days later.
Check the temp with a thermometer. Give it a little extra time to “digest” the flour, especially if it’s cooler in your home. Sometimes it takes longer than you think. It is okay to skip a feeding at night if it looks like it is still peaking or rising. Watch your starter and only feed it when it looks “hungry” when deflating.
If your starter is overflowing, this is good, not bad. It is alive and active. This often happens in warmer environments. You’ll need to feed it more often or find a cooler spot. Even if it floats on day 2-3, continue feeding the full 6 days before using it to make bread. It will add more flavor and complexity.
Thick or Thin? If you have been careful about measuring feedings, another way to tell what stage your starter is in, will be to look at the consistency. If the starter seems really thick, it is still “digesting”. If it seems loose or runny or liquidy (to the point where you can pour it out of the jar) it has most likely digested all the flour and is now hungry. It loosens up as it metabolizes the flour. If you don’t see rising or falling, look for consistency to give you clues on when to feed.
You want to feed your starter after it has peaked, then starting to deflate and is a little runny. This is how we know it is getting "hungry". For example, maybe feeding 2 x day at 12-hour intervals is too often. If you feed the starter before it has had a chance to metabolize (or eat) all the flour and then you discard part, and feed it again, you are diluting all that amazing yeast.
If you see any liquid at the top of your starter, it means your starter is hungry. Stir the liquid in, or pour the liquid out, then feed it.
If you see any discoloration or mold on the surface, the starter was probably contaminated. If it is only on the surface, you could salvage it. Scrape it off, save 1/2 cup of the starter from the bottom, and keep going. Feed, smell, use your best judgment.
Try to start the starter using organic whole-grain flour (wheat or rye) for the initial step. It has more wild yeast in it than white flour and will get it active and growing faster. Avoid bleached flours as this will kill off the beneficial live bacteria.
Use filtered or bottled water. The chlorine in tap water can inhibit the growth of your starter. If you don’t have an option- leave the tap water out, in an open container overnight to allow some of the chlorine to evaporate. Using room temperature water or lukewarm water helps fermentation as well.
Hydration is the ratio of water to flour in terms of weight. It is a ratio. Starter is typically at 100% hydration- meaning equal parts flour and water, in terms of weight. If you use 120 grams of water, use 120 grams of flour. This roughly translates to 1 cup of flour and 1/2 cup water. Feel free to weigh instead of measuring if you want to be more precise, or want to familiarize yourself with the consistency you are aiming for. If using whole grain flours (which tend to be “thirstier”) and your starter seems very thick, it is totally okay to add more water to thin it out a bit.
Copyright © 2021 Essential delights - All Rights Reserved.