how to correct a problem with my sourdough starter
My boss gave me a sourdough starter that I've had on my counter for a week. I"ve fed it with just equal parts of flour and water without wasting the starter in order to increase the amount. it has increased in the amount, but have I made the starter less effective? My starter does have bubbles and it also has some fluid on top. how can i get what i have ready to use?
Best Answer
When there’s liquid on top your starter it past the really active stage (or you put too much water). If the liquid smells alcoholic, even more so but don’t worry, these beasties are practically indestructible.
You can rejuvenate it by adding a couple of tablespoons of the starter (after discarding the liquid) to equal weights(not volumes) flour and water. I tend to go 40g starter to 80g flour+80g water which I then use to make poolish every 3-4 days or so (which I then use to bake 2 loaves using ~500g of flour). Once I make the poolish, I remove ~40g of flour and the cycle goes on. Remember, no salt goes in the poolish(or starter for that matter)!
If you bake less frequently than every few days go slightly drier: 100g flour/60 water to 40g starter - your starter will stay active for longer but it will also taste more sour as you leave it. If you bake really rarely, like once a month, you can keep it in the fridge and rejuvenate as above a 2ple of days ahead of baking, discarding what remains of 40g.
Finally, if you are wanting to keep a starter with rye, disregard the above- rye tends to mould more easily so you have to be vigilant with your feeds (although you can just give your starter a rye feed every once in a while to no ill effects in my experience)
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How do I fix my sourdough starter?
REVIVING A HIBERNATING STARTERBring a few tablespoons of the hibernating starter to room temperature. Feed the starter using 1 part starter to 8 parts flour to 5 parts water. For example, if you have 2 tablespoons of starter, use 16 tablespoons of flour (1 cup) and 10 tablespoons (\xbd cup plus 2 tablespoons) of water.How do you save a weak sourdough starter?
Fortunately, a little love is all it usually takes to revive an ailing starter. HERE'S WHAT TO DO: Feed 1/4 cup (2 ounces) starter with 1/2 cup (2 1/2 ounces) all-purpose flour and 1/4 cup (2 ounces) water twice daily (approximately every 12 hours) and let it sit, covered with plastic wrap, at room temperature.How do I know if I ruined my sourdough starter?
So how can we tell if a sourdough starter is dead? A sourdough starter is dead when it doesn't respond to regular feedings. If this is the case, the starter needs regular refreshments to be brought back to life. You may also see mould or discolouration, if this happens it's often best to throw it out and start again.Why does my sourdough starter keep failing?
Your sourdough starter is too young and not strong enough for bread baking. The starter is strong and active, but not quite ready. Allow the starter to sit at temperature for another 30 minutes or hour and test again.HOW TO FIX YOUR SOURDOUGH STARTER | Troubleshooting common issues
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Answer 2
From your description it doesn't sound very active. The reason to discard some of the starter before feeding is so that you keep the acidity in check. How much you have at this point is unclear. If it were me, I would mix well, then discard all but a tablespoon or so. Feed with equal parts flour and water...a couple of tablespoons of each. Leave it for 12 hours, then build up from there.
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