The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Sourdough starter separation

alixer's picture
alixer

Sourdough starter separation

So, I live in a warm climate (pacific coast mexico) although it has been colder for the past few days (relatively speaking: 22-24 degrees C) and my new sourdough starter was really active on first night!  Frothy bubbly, sour smelling...but it will not seem to accept new "food".  The new water and flour (equal parts) separate within minutes and just sit at the bottom.  One layer flour, one layer water, and finally one layer of stinky bubbly starter.  I have no idea what is happening...

Danni3ll3's picture
Danni3ll3

where the dough becomes acidic enough to support the yeast and the right bacterias. The bubbles and activity at the beginning are caused by other bacterias that aren't the kind you want. Stop feeding and just stir for a couple of days until you see activity again. Then throw half away and feed. 

pmccool's picture
pmccool

If the former, that could account for the separation, since water weighs (roughly) double what flour weighs on a cup for cup basis.  The mixture is simply too watery to hold together.

While I agree with Danni's advice to wait for activity before feeding again, I'd take just one exception in this case: stir in enough flour to make either a thick batter or a soft dough.  Then sit back and wait for it to get bubbly before the next feeding.  Even if it looks like it's dead, be patient.  It will eventually become acidic enough that the yeast come out of their dormant state and start making bubbles.  With the thicker mixture, those bubbles will be trapped and cause the starter to expand, rather than floating to the top of the liquid and popping.

Paul

alixer's picture
alixer

great!  Thanks for suggestions and explanations, will let you know in a week or so how it went..