The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Starter is watery? It's been already 10 days.

TheUninvited's picture
TheUninvited

Starter is watery? It's been already 10 days.

So my starter is watery it's my first time so i need your advice.

I use flour all purpose. 

Half cup of flour and half cup of water , i do it that every morning. It's summer here and is kind of hot at 30 degrees.

I made a video so you can see what's going on , sorry if my starter looks dirty i clean it that day after that video and i was bored to make another one xD so yeah , and thanks for your help.

 

https://youtu.be/Q8qWFWHh9FI

 

Lechem's picture
Lechem

First rule of hydration. 100% hydration is equal parts flour to water by weight, not volume. 

1/2 cup water = 118g (ml)

1/2 cup AP flour can vary but it's about = 62g

So to work out hydration you divide the water by flour and multiply by 100. 

118 / 62 X 100 = 190% hydrated

 

I suggest for the next feed you discard half and then only add flour. Thicken it up so it's a thick paste. Then don't feed again till you see bubbles. Until then stir and keep warm. Once you see activity then start to feed again. 

Keep half a cup starter and feed 1 cup flour + 1/2 cup water. 

Get some wholegrain in there as well.

TheUninvited's picture
TheUninvited

thanks for help i will do that :)

Lechem's picture
Lechem

Only keep a small tupperware container with about 80-100g starter. 

Always feed it with boiled water which has cooled! 

When it's down to 1/3rd I'll top it up with some water, stir till it's all dispersed then thicken it up with some AP or bread flour and some wholegrain. 

Today was AP flour + whole spelt + a bit of whole rye. Everything was eyeballed. Excuse the amateur video as it's the first one I've done and holding my phone with one hand while stirring a thick starter with the other.