sourdough starter splits
So on my second day, my sourdough starter split pretty big and I'm wondering if this is expected behaviour. This is 30/30gr water/fullwheat flour from the first and second day. Here is a picture of the result: https://drive.google.com/file/d/0B_9zXCYnMBMlNXhTOU1vQk9yMjQ/view?usp=docslist_api
It smells really sour, beyond vinegary. Any opinions or tips?
Best Answer
tl:dr; Do another batch.
It is not expected but not a full indication of a failure, but - There is a lot of colours in the picture which is suspicious. Also beyond vinegary after two days is suspicious. That kind of separation is indicative of the flour no longer having feed for their bacteria, which might explain the sour smell (not good).
What kind of environment did you leave it in? covered and cold?
I'd try another batch. It should smell nutty and just a tad sour. You might just have been unlucky with the dominating bugs in your starter.
Anecdotal: I have had long-lived primers separate a little bit and brought them back to life with some careful feeding.
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Quick Answer about "sourdough starter splits"
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 does my sourdough starter keep 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 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 fix a separated starter?
If you have a liquid starter, and the liquid has separated from the carbohydrate, you have a 'hooch', which is a mildly alcoholic substance. You can either pour off the 'hooch', then feed the starter as you normall would, or simply add a bit of flour and stir it through to thicken it.Should I stir the hooch back into my sourdough starter?
A. The dark liquid is a form of naturally occurring alcohol known as hooch, which indicates that your sourdough starter is hungry. Hooch is harmless but should be poured off and discarded prior to stirring and feeding your starter.Linda;s Pantry How to Split \u0026 proof Your Sour Dough Starter
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