My sourdough starter split in 2 on the 3rd day. What should I do?

I have fed it first after 24h and it grew nicely. And on the 2nd morning after I woke up I saw this:

Should I keep the upper half? or simply start a new batch?

I have used the following formula: 200ml water, 200 gr 550 flour, and kept it at about 25 degree celcius.

Best Answer

Sourdough during the first few days can show pretty erratic behavior. I wouldn’t worry, just stir and feed as planned. Continuing the culture with just the foamy top would probably also work.

Reasons to start over would be visible mold (fluffy or colorful spots) or if there’s no bubbling. Neither is the case here.

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What should I do if my sourdough starter separates?

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.

Why is my sourdough starter separating in the middle?

This liquid is called hooch and generally forms on the surface of your starter. It can sometimes form in the middle of your starter or even underneath. It looks like the flour and water have separated, however this liquid (hooch) is quite normal.

Why is my new sourdough starter separating?

Within a day or two, the new food will get rapidly consumed and the whole thing will rapidly overferment. Overfermented starters can separate and will be sour. By discarding some of the starter, you will control the ratio of fermented starter to fresh flour and water.

Why is my sourdough starter runny and not rising?

Too cold and your starter won't rise. Too warm and your sourdough starter will use the flour and water you feed it too quickly. This will mean that your starter will become runny and watery. If it's really warm and you don't feed the starter enough, it could also start to develop hooch.

HOW TO FIX YOUR SOURDOUGH STARTER | Troubleshooting common issues

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