The Fresh Loaf

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More Sourdough Problems

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Grandpa Larry's picture
Grandpa Larry

More Sourdough Problems

I began a new sourdough. I started it the same way I began my rye sour, using organic rye flour from the local natural food co-op. My intention was to convert it to wheat in order to bake a French or San Francisco style loaf.

Just like the last time, the starter was extremely active early on, bubbling and raising merrily for the first three feedings of rye flour.

After that I started a feeding regimen of organic white and whole wheat flours. All seemed OK the first two wheat feedings, but this morning, I noticed no bubbles and the mixture had separated out a layer of clear liquid on top.

I just fed it again, this time all WW. What is going on here?

Ford's picture
Ford

Have patience, the organisms in your new starter have probably just died off because of the acid environment.

Of course you could have used your already active rye starter and just started feeding it all purpose flour or whole wheat flour.

Ford

 

PMcCool's picture
PMcCool

One, throw a little rye flour into the blend to ease your culture through the transition.

Two, try a bit less water and a bit more flour to thicken up the starter enough that it doesn't separate.

Three, if this is a new starter, just be patient with it.  Many go through a "quiet" phase as the different bacteria regimes come and go.  If that's where yours is, it will show signs of life again in another day or two.

Paul

Grandpa Larry's picture
Grandpa Larry

I fed it yesterday with some locally milled, organic WW bread flour and it reacted well. It's bubbling again and smelling great.

I'll post photos when I finally bake a loaf with it.