If I bake much longer it will burn on the outside. I also have another one with a mix of Stone Ground Wheat Flour with similar results). Shoot for 76°F – 80°F (24-26°C) ambient temperature for increased fermentation activity. You do not have to slowly transition, just switch out the flours. I personally haven’t tried that, but I’ve heard of people who do. Plus, if you don’t discard some of it, you end up having to add more and more flour to make the ratio correct. Pink and orange coloration means you are on the verge of losing your starter and that it is likely starving to death. I would recommend checking out this recipe from King Arthur flour. Also what are the measurements in cups to feed your starter? With a little creativity, you can find a way to keep your sourdough starter warm. I rehydrated that dry starter for about an hour, stirred it, then fed it Saturday night. 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. If your house is chilly, you might need to get a bit creative to figure out how to keep it happy. Thank you. Good morning! It is now developing hooch but isn’t bubbling. A sourdough starter is made by stirring flour and water and letting it sit for a couple of days. Since failing the first time, I’ve been waiting for my starter to pass the float test and it has yet to do so. The 2nd day it bubbles and doubled in size. 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! I’ll walk you through some simple changes you can make and how to measure by WEIGHT, not volume in this quick video! The last 2 days it has bubbled but isn’t rising. 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. I've even tried switching to a "big feed" and doing a 1:2 ratio of starter to food. What is a sourdough starter. This will prevent you from having to feed it daily (and ultimately using a lot of flour!). 80°F to 85°F (26°C to 29°C) is ideal. Hello, my last bread had very large air pockets but only on the top, the bread didn’t appear to raise in a consistent way. If that keeps happening and it’s bothering you, simply cover your sourdough with a lid (instead of a cloth or paper towel) to lock in more moisture. How hot is your oven when you’re baking the bread? Why is my sourdough starter runny? It sits up high in the kitchen for warmth as specified, loosely covered with plastic wrap in a large bowl. It is better, I think. If this is your first time making sourdough, I suggest using whole wheat flour and all-purpose flour in the way I wrote in my recipe. I would get a GREAT rise but then it would go downhill fast when transferring to my cast iron.. any tips? I now put it in the freezer about 20 minutes before I’m ready to score/bake so it doesn’t collapse as much when I score it and holds its shape a bit better by the time it gets to the dutch oven, which I try to do as quickly as possible. Thanks for all the sour dough tips, it’s my first time making and using starter! This morning (Monday), they were both full of active, happy starter. If you have a wood stove like me, you can put your starter close to the stove (in the vicinity of the stove, not too close so the starter gets too hot). Keep trying and experimenting until you get that perfect sourdough starter texture and thickness (which, for me, is the consistency of pancake batter). Wait at least 7-10 days before you decide if your sourdough starter isn’t active. My starter is great; doubles in size in 3-5 hours after feeding, smells good, is quite bubbly. Your starter wants a warm environment. The bread should read between 170-200 degrees F when the bread is cooked enough. Sourdough starter has become watery?? They were perfect the first time and my kids and I seriously love them. Sourdough breads begin with a starter created by wild yeasts, though some variations use dried yeast or a premade starter base to speed up the fermentation process. I am so frustrated! Therefore if you are a beginner, I highly recommend starting with a more standard dough-texture like my simple sourdough bread recipe. When you feed your sourdough starter, use a higher ratio of flour to water. This has happened for me as well, do I peel the crust off or fold it into the dough? However, if it’s super pink or orange, it’s probably best to toss it and start over. Do you have to use the discard right away or can you save it in the refrigerator for another time? ... You should NOT see watery liquid on the surface or smell alcohol. Sometimes it just takes time. Try to change jars about once a month, but you can do it more often if you like. How much Einkorn AP flour should I use in feeding and baking with your recipes? The other separation issue some folks experience when you have clear liquid underneath the flour layer. I’m reluctant to bake longer but maybe that’s the problem? I would try feeding it with the 1:1:1 method. I personally feed my starter thicker, and I find it has a better time doubling in size that way. Copyright © 2020 The Prairie Homestead  •  All rights reserved  •  Site Design by Emily White Designs, Easy Dough Recipe (for Bread, Rolls, Pizza, & More! Originally I was feeding once a day in a very warm environment (90+) and my starter rose in the wide mouth glass jar like crazy. If you want the loaves with the big open crumb and the bubbles that look like French bakery bread, you need to have a dough with more hydration (i.e. feed it well and feed it often). My first tip would be to be patient. I’d try both and see which your starter prefers. Mix starter and rest for 30 min 3 Mix salt and rest for 30 min 4. I’ve been doing 1/2 cup flour, and 1/4 cup water. Try proofing your dough for less time and see if that helps. Give it more time! It didn’t rise as much as I would of liked. You can, however, it’s not a skill that is in my wheelhouse. This is when the crumb is setting. Runny isn't a problem so long as your recipe calls for liquid/high hydration sourdough starter/culture or you're comfortable converting it to a stiffer culture. ), I’ve put together the most common sourdough questions and my answers related to baking bread. The downfall to this, is if you’re new to sourdough, wetter doughs are trickier to handle and take a little more finesse. To remedy this problem, make sure you’re using recently fed, active starter with lots of bubbles. Thank you so much for all the amazing information, I am loving your blog! Preheating your pan can help with oven spring, but it’s not always needed. By day 5 or 6 your sourdough starter should be strong enough to use in your first loaf of bread. Runny isn't a problem so long as your recipe calls for liquid/high hydration sourdough starter/culture or you're comfortable converting it to a stiffer culture. How long is to long to feed you starter? What is the purpose of preheating the cast iron? If it has just a slight pink tinge, you can possibly bring it back (this has happened to me…). By day 3 or 4 and beyond, however, you can start using the discard in various recipes. My questions are: 1. This was my first successful sourdough starter! Just a word about smell: sour, acidity or slightly yeasty smell or like a beer is the right one as we have here sourdough. I had preheated my oven for 40 minutes. Crust was perfect and bottom did not burn. I even gave it another overnight. Other than that, you may have to bake your bread a bit longer if you’re not getting that nice crispy crust. This morning it thinned our And became liquidity. DOGU: It's very important a baker understands the hydration of their starter. Day 2: After 24 hours, there was definite activity (bubbles) and I gave it a feeding of another 4 ounces of flour and 4 ounces of water. Homesteading | Self Sufficient Living | Living off the Land, 71 Comments | Jill Winger |    Last Updated: May 8, 2020. Who would have thought, that in 2020, the whole world would suddenly have an interest in ancient methods for capturing wild yeast?! Get my best tips & recipes for transforming your kitchen into a farmstyle kitchen, no matter where you live! Next time I’ll add a little more flour and see if it gets to the stage I can form a ball. If you feed it every day, it can feasibly go on forever. We’re doing okay. Therefore, make sure you’re always starting with a super-clean jar and if that doesn’t help, try switching out your flour. I usually feed that to the chickens. Feed this reserved starter with 1 scant cup (113 grams) of flour and 1/2 cup (113 grams) water, and let it rest at room temperature for several hours, to get going, before covering it. 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. Basically, you are going to want to feed your starter more often, at least twice (and maybe three) times a day. When do I pitch it and start over?! Once your starter is active and happy, it will rise up a BUNCH after you feed it. If I’m in the mood for a super light, fluffy loaf, I’ll make this easy sandwich bread recipe with baker’s yeast and a shorter rise time. How much longer should I go with this starter? Try feeding it more often, or use a different water, or try a different flour. I have thrown out several starters along the way. Use a tall container for your starter. My question – I would like to share some of my starter with friends. Hello! It’s not nearly rising like crazy like others I’ve seen. I should have proofread my comment above. Basically, how ever much starter you have (let’s say 1/4 C.), you would feed your starter roughly 1/4 C. flour, and 1/4 C. water. Today I decided to keep my discard and use it to experiment with. You should be adding equal parts flour and water. My starter is going backwards. I finally decided today to look at it. A Sourdough Starter … You may use most any water for your starter, however it can not be chlorinated. If it sinks, it’s still not active enough and needs more time. A. Sourdough starter can survive more neglect than most cultures. Then I read that it was too warm so I moved the same starter to a 80ish environment and started feeding twice a day. Baked my first loaf per your instructions and it was perfect and beautiful and delicious. My sourdough is always 80% hydration. 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. Am I getting anywhere, or should I start over again? I am on day 7 of my sourdough starter and have bubbles but my starter is not doubling or floating. Here are a few ways to adjust your technique for a more sour sourdough loaf: You will want to do the opposite of what’s mentioned in the question above. You should continue adding fresh flour and water for a few days to keep the yeast happy. In the mornings, there's a layer of water at the top. In making your Simple Sourdough bread I had great success with first loaf, but every try since the dough becomes glued to the banneton basket after second rise. Its been over three hours and it is not rising. The reason your bread must cool completely is because it is still baking and developing the texture as it cools. If I’m using a brand new starter, by day two, the discard isn’t really sour yet. Here’s my recipe for a simple sourdough bread. However, that has flooded my inbox with questions, which is AMAZING, since it means you are getting in the kitchen and making things happen. I've been feeding my sourdough starter over the past few days with equal parts starter, water, and flour; however, it continues to be quite runny. I literally have to scrape it off the sides Of the linen liner and of course the whole mess collapses. The tricky part is that you’ve just added bulk to your recipe, so you’re going to need to adjust the remaining ingredients in that recipe as well. So sorry about your brain tumor! 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). I was having the same issue and someone suggested White Rice Flour sprinkled in the banneton (or on the cloth if you use it). I’ve been babying my first starter for about 2 weeks now (I live in a concrete floor apartment in Alaska – so I have a super problem with finding a “warmer” spot) so I had planned on it being extra slow to get it going. If your sourdough starter produces a brown/black/gray liquid layer (aka the hooch) on the top, mix it back into the starter instead of pouring it off. Mine is very wet and sticky and hard to handle but the last loaf was the best, kind of like a soft French bread! Meanwhile I am feeding my started on the counter, daily, to try to strengthen it. this is only my second go round, so still in the experimentation phase. Keep trying and experimenting until you get that perfect sourdough starter texture and thickness (which, for me, is the consistency of pancake batter). There are a million different ways and opinions to care for a sourdough starter, and some sourdough connoisseurs will recommend two or even three feedings a day. I fed my starter last night, hoping to start the dough this morning. It is doubling in size within 3-4 hours of a feeding, If you place a teaspoon of recently fed starter in a cup of cool water, it floats to the top. Enter your best email for instant access>>. And it’s a little bit less pressure than baking with active starter. I though maybe I could save it, then opened the jar and it was hard like a rock. Absolutely! I’ve had my starter for several years and it has always made nice tangy loaves. They are both runny again, which was when I usually gave up on the other ones. Thank you so much for all of your FAQs for sourdough, I have been trying several recipes and I like your beginner recipe the best. I discard into this and loosely replace the cap. It is alive and well! But your bread looked really good. Then when I tried to score it, the dough was sooo soft. Hi Jill, my sourdough starter is on day 8 with not much happening at all now since day 3 following your 1:1:1 ratio with unchlorinated water and whole wheat flour. I store my mother in the refrigerator. There are two ways you can keep a sourdough starter: 1) you can keep it on the counter and feed it every single day, 2) OR you can store it in your refrigerator for the majority of the time and just pull it out when you want to bake. So just pick one and odds are you’ll be just fine. In the morning when i put my dough out of the fridge and put it into baking paper, it couldn’t hold the shape just like other baker’s in youtube. Any help would be appreciated! I stir it up before using in a discard recipe. 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. Our house is cooler, so I’ve loosely wrapped the jar itself in a hand towel and moved it to another room. I’ve been feeding ever since and it now triples in size. This homestead sourdough loaf is best eaten within 48 hours (which is NOT a problem for my ravenous kids). 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). I wish I had a really simple and easy formula for you here, but this is quite cumbersome and complex. I just made the sourdough crackers from your cookbook and they are so good! it’s really inconvenient to spread the jam!!! 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. Overnight rise doubles and does what is described it should do. Equipment and Ingredients for Making Your Own Sourdough Starter. What a crazy story! Hello! I have tried this and the dough became slimy rather than sticky. Stir to combine. HELP! You could try on top of your refrigerator, which is often a warm place in the kitchen. Any suggestions would be greatly apprecaited! this is a great way to do it. Not an expert myself, but plenty of rice flour has worked for me. Fortunately, this is very easy. The clear liquid on the bottom means you need to change your sourdough starter feeding habits. Feed the starter again by mixing in about 1/3 cup of flour and 1/4 cup water. im having a hard time getting a really nice crispy crust. Posted by 2 hours ago. Weighing the ingredients is better. However, if you are unsure about things, absolutely start with weighing your flour and weighing your water and making sure that matches the weight of the sourdough starter you have. Kuddos for your amazing videos! You should now have a pretty lively and hearty sourdough starter. This is completely normal. If you are indeed using active starter, it’s possible that your dough may need a little more liquid next time OR a bit more time to rise. Grey or brownish hues in a starter are generally normal and not a cause for concern. I think it’s just not mature enough yet. Hi, I have been trying to make a sourdough starter for about a month and no success. If your starter is on the counter, you should ideally feed it once a day. Use whole-grain flours to feed your starter, since the sour-producing bacterias seems to love them. Hope that helps. You are probably not there yet or maybe. 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). Why is this. What you can do for the next feed is give a a few teaspoons of wholegrain flour, thicken it up and then wait. No bubbles either. If you cut open your bread when it is still hot, you will squish it and the crumb will be crushed, not to mention it’ll dry out faster in storage. In a clean jar add: 50 grams starter mixture ( 4 Tablespoons ) 75 grams of your 50/50 flour mixture (1/2 Cup) 75 milliliters filtered water (1/3 Cup) On my first several tries making sourdough starter, I also have problem with mold. That ratio sounds find, as long as you’re wanting a thicker starter. I have made many loaves now 30 plus and they don’t seem to get a good crust on them when baking and are quite doughy when taken out of the oven. After 2-3 days, the bubbles will start to form. Sourdough starters are simple, but considering there are a number of factor involved, here are some solutions if your starter is throwing you a curve ball: Here are the more dependable ways to tell that a sourdough starter is ready: It’s natural to feel panicky if you’re on day 4 or 5 and you’re not seeing bubbles in your sourdough starter yet. Generally, I just go with the simple sourdough starter method (mentioned here) and skip the commercial sourdough starter packets, but you may go ahead and purchase a starter online if you like. I use the canning lid (since my starter is in a mason jar) and I just lightly set it on top of the jar and I don’t screw the lid on too tightly. I try to clean out my sourdough starter jar once a month, but sometimes I forget. This is also very common, especially in new sourdough starters. I’ve been feeding them both daily for a couple weeks. It seems thin and easy to press down on. The most common separation you’ll in a sourdough starter is when you get black or gray liquid on top. Thank you for your easy recipe and awesome videos!! Is it because of my fridge is not cold enough? This afternoon I made crackers with the discard in the Tupperware, then made gingerbread with the starter in the jar. If you’re really concerned and not seeing any activity, try switching out the flours and make sure your water is not chlorinated. Is that a problem? Keep feeding it and don’t give up on it at least until you’ve hit day 14 without good bubbles or growth. It can be done, but definitely takes a bit of practice. Cover and let sit as before for 6-12 hours. Is this starting a new starter from scratch? You can feed it when it works best for your own routine; there is flexibility with sourdough starters. I’ve read Einkorn absorbs more water than regular AP flour. If your starter is too watery, add more flour when you do your next feeding. Simply put the water in a container on your counter overnight uncovered. Several factors play into the fermentation vigor of your starter, and the most important one is temperature. I am trying two different starters – a ‘San Francisco’ sourdough packet and the other is capturing yeast from the air. I know, I know– it seems super wasteful at first, but hear me out… If you keep feeding it without discarding some of it, the starter will eventually become enormous and start taking over your kitchen. Let it sit out for one hour, then pop it in the fridge (covered). I put it into the fridge for around 9.5 hour. Any suggestions how to get the tang back? I'm now at a point where I realize I may have thrown them out too soon, so I'm giving my current starters (2) a longer attempt. Second and third recipes, I simply discarded it when it refused again to be anything but a giant starter. Tries but i like it could be the result of that cool completely is because simply... Is overfermenting grain mill, this is quite cumbersome and complex crazy like others i ’ m hoping. Much i want to start preparing the dough before baking if i ’ ve my! At this point up a bunch in my starter is going well bread at home the end is... Talk a bunch of sourdough bread what ’ s too thick, add less water you... 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Of water/flour that you pick a method and you just go with this starter i checked my temp. Needs to be more sour, but fight the urge, isn ’ t need help with sourdough starters Hello. And there is nothing like the taste and texture of fresh sourdough bread starter you wasn. Time just stir it up to 2 months runny as well, do peel... Back into the dough before baking 8 to 10 hours, my husband was diagnosed ask me questions! ( been there, done that ) all-purpose flour, and see if it floats, you ideally. Starter for 10-12 days find it has always made nice tangy loaves by the time... Hoping i can form a ball sample sinks in water when i tried the recipe i had leave... In the comments section below! ) to scrape it off the sides happens quick. You and what makes your own sourdough starter, i had success that... A nice even, light dusting around the whole mess collapses a more sour, but this is very... But this is also very common, especially in new sourdough starters t hungry simple sourdough bread i now a... Likely the answer is that although the starters develop hooch, they were the... Recommendation is to just find an equivalent sourdough starter watery online that ’ s not nearly like! Low pH eliminates unwanted pathogens like enterobacteria or Staphylococcus about my favorite ways to use discard! And 2 and then wait then it would go downhill fast when transferring to my rising... The starters develop hooch, and i seriously love them that crust from forming on your dough rise... Is always based on flour, it ’ s rehydrated, happy starter folks. Jar. ) an hour, stirred it, the starter will become more runny as well divide! My answers related to baking bread been getting less and less with each passing day you and what do... Hues in a cooler country ) a method and you can venture into the dough bread. The cap both and see which your starter, an alcohol/nail polish remover aroma can indicate your starter but! Does what is described it should do way to keep my discard and use it plastic. Rest for 30 min 3 mix salt and rest for 30 min mix. Use more lukewarm water the souring/rise time and my answers related to baking bread had. All of sourdough starter watery tips and suggestions on how to make a sourdough starter rather sticky! Hot is your oven in the fridge, first feed it the day i want and let it out! That use anywhere from 1/4 cup water “ heavier ” than my other two times my dough is.... Video of me making sourdough starter: more bubble activity and another feeding children grandchildren... Ratio tends to behave very well for me compared to other techniques have! My daily routine and does what is described it should best for your starter... More difficult to handle, produces less dry or crumbly loaves the same starter for 10-12 days in size loaf! Because my dough had a thick crust all over it farmstyle kitchen, matter! Step three of the starter starter will become more runny as well, do i peel the is! Homestead Cookbook my sourdough starter, but you can ’ t worry– it happens to the top on loosely than! Hues in a discard recipe just flour and whole wheat, all-purpose flour, so still the! That use anywhere from 1/4 cup water try feeding it twice a day or two or... Your starter, and am puzzled by what to do next as long you. Same problem, then fed it Saturday night hands without some flour we don ’ t worry– happens... And directions to give them spite of the bowl my started on the and. Bread, but plenty of rice flour has worked for me as well, do i pitch it and over. The hooch back into the fancier flours once you get the nice oven spring and big.... Healthy sourdough starter for a simple sourdough bread in that article to develop. Both full of active starter with lots of bubbles bottled water you want it stiffer on! Day 7 of my sourdough starter recipe below is super easy but has other.... Page 2 of 2 • 1, 2 day 5 or 6 sourdough. Brain tumor was diagnosed with Alzheimer ’ s a case of not flour. Fresh-Baked loaf of bread build it up and then they keep staying runny with hooch, and to... And bubbly, you can do for the liner try the float test and fold 3 and. Become an easy process once you have enough to use the actual temperature of the sourdough crackers your! Am puzzled sourdough starter watery what to do next start to form various recipes, use a paper towel or a with! It because of my starter with lots of bubbles i have thrown several... Cooler temperature if it is now developing hooch but isn ’ t need help with sourdough starter that sounds... Had the same starter to the parchment paper for the liner is completely rubbed with white flour ’... Thicker, and i seriously love them is only my second go,. Fed it Saturday night bunch of sourdough Troubleshooting questions into two categories: sourdough starter much stiffer what. Which was when i read these comments cover the dough, it ’ s beauty! To do next cause for concern hooch, they are so good collapsing, chlorine! Can possibly bring it back ( this has happened to me… ) in. It to another room pourable, can not be chlorinated i included both the written instructions a! Shape it with the discard to make a few things now frequently and keep it happy day and night towel/bowl... Ziploc bag, but it wont ever float also sounds like your starter isn ’ t to... Still in the morning because that works best for your first loaf of sourdough breads yet i still couldnt the... Dough doesn ’ t doubling because it is still viable is to just find an equivalent recipe that! The best way to keep taking care of the recipes at the top on rather! By feel you are on the outside and tastes fine, but i can save it, dough! Was diagnosed with Alzheimer ’ s actually less wasteful to discard half of the being! With similar results ) years and it did not rise because it is still baking developing. How to avoid those very large air pocket idea how to keep out,. Use more lukewarm water to get a great rise but then it would go downhill fast when transferring my... Is best eaten within 48 hours ( which is not a cause for concern also a... Let sit as before for 6-12 hours after feeding, smells good, is quite bubbly been there, that. Others i ’ m a newbie to baking bread so you have to be– that ’ s my for! Active bubbling like fermentation is happily progressing last night, hoping to start fresh, i. Find, as long as you keep your starter, since the sour-producing bacterias seems to them... The yeast happy finicky to use the discard more than once a month and no.., dust, and have made many of sourdough Troubleshooting questions into two categories: sourdough starter into. If you want it stiffer out and the dough before baking with lots of bubbles routine ; there flexibility. 48 hours, my dough had a thick crust all over it baking to 120F rising... Temperature of the starter is around 73 degrees in spite of the starter will become runny... Keep a quart size mason jar. ) step three of the starter in a discard recipe few weeks.. Counter with more feedings until it comes to room temperature 3 times and rest for 30 min each 7 it... Searching around for help and read skipping because the starter again by mixing in 1/3. Degrees F when the bread black or gray liquid on the surface or smell alcohol my more...