The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

ojuice's blog

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ojuice

Well the last batch of starter didn't make it, but I have a new batch of starter which is doing very well.  It's at the point now where I need to feed it twice a day while it sits on my desk.  I don't plan on using it until next week and of course I don't want to waste that much flour keeping it going until then.  So, if I put it in the fridge, how much should I feed it before doing so, and how long should I let it sit out before I put it in?  I assume when I take it out I should feed it as I normally would after it comes up to temperature.

 

In regards to my feeding questions in my last post, feeding 1/4 cup old starter with 1 cup flour and ~1/2 cup water is working great!

ojuice's picture
ojuice

So I got my sourdough starter going almost a month ago using SourdoLady's wonderful instructions, and things were going well until this past Monday. Suddenly the starter no longer rises after feedings and no longer has a delicious and yeasty smell. Instead it's smelling like pancake batter, and just barely gets a few bubbles. However, this morning when I woke up and checked on it, there was a thin layer of hooch on top. Does anyone know what's going on with it? Do I need to start over?

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