Sourdough Starter Crust forming
I am creating a sourdough starter and read to use a "non-airtight" container and store in a warm location for the first 24 hours before beginning the feeding schedule. My issue is that 12 hours in my dough has formed a crust. It is obviously drying out from the open air. How do I prevent this and have it remain "open"? I have it covered with plastic wrap.
Best Answer
You should be stirring ("aerating") your sourdough every twelve hours anyway. If a crust has formed, simply stir it in.
If the crust really bothers you, stir more often, cover partially or use a closed container - it works equally well in my experience.
Pictures about "Sourdough Starter Crust forming"
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.How do you make sourdough crust less crusty?
Here are the best ways to ensure you get a thinner softer crust on your sourdough bread.Why is my sourdough crust so thick?
Baking Time and Temperature will Affect the Thickness of Bread Crust. Once the initial crust formation time is over, your bread is busy cooking on the inside, but as the crust is already developed, it will continue to harden and thicken during that time.What happens if you overfeed your 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.The Ultimate Sourdough Starter Guide
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Images: Geraud pfeiffer, Jill Wellington, Dayvison de Oliveira Silva, Piotr Arnoldes