3 day old sourdough starter splits after feeding
My starter consists out of 150gr All purpose, 60 grams of whole wheat and 210 grams of water.
On day 2 it bubbled nicely, but I fed it only with half a feeding fearing it would otherwise not stay within the jar. It then rose within hours to double size and then starter to split (hooch). I then fed it again (10 hours after 1st feeding on day 2) with a full feeding (1:1:1 ratio). So in total it received 1,5 feeding on day 2, half in the morning and regular feeding in the evening.
The next morning it did bubble on top, doesn't rise and stays splitting (although very slowly). Now, halfway through day 3 without additional feeding nothing changed.
Should I feed it again? I don't think it already processed the last feeding on day 2.
Temperature is constantly between 20-25degrees Celsius.
Help please..
Best Answer
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 least a week to become usable.
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What does it mean when my sourdough starter separates?
Signs of Success Starters will sometimes separate into a clear liquid and a denser layer of flour. This is fine - just stir it together before using. If the mixture smells bad, is any color other than creamy white or slightly yellow, or is growing a furry mold colony, throw it out.How long can sourdough starter sit out after feeding?
Feed the remaining starter with 4 ounces (113g) flour and 4 ounces (113g) water. Mix until smooth, and allow the starter to work for about 2 to 4 hours at room temperature, until it shows signs of life, before putting it back in the refrigerator.Why does hooch form on sourdough starter?
"Hooch" is the liquid that collects on the top of your starter when it hasn't been fed in awhile. This liquid is the alcohol given off as wild yeast ferments. The presence of hooch isn't a sign that your starter is in danger. However, it does indicate that your starter is hungry and needs to be fed.Can I overfeed a sourdough starter?
Yes, you can overfeed your sourdough starter. Audrey explains: \u201cEvery time you add more flour and water, you are depleting the existing population of natural bacteria and yeast.\u201d If you keep adding more and more, eventually you'll dilute the starter so much that you'll just have flour and water.What's that liquid in my starter?
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