The Fresh Loaf

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Watery and sour starter, should I really just turf it?

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the wild river baker's picture
the wild river baker

Watery and sour starter, should I really just turf it?

Hi,

I'm making a three day fermentation bread that I've made many times before. This morning, on day three, I bring it to the table to add the rest of the flour, the salt and kneed it and I noticed that there is an inch of sour water on top and no bubbles. It really doesn't look like normal or alive at all. Sadly, I think that I should just turf it, make a quick bread for today and start over, but I just want to make sure that its not salvageable? Is really the case?

Thanks!

GermanFoodie's picture
GermanFoodie

you can just drain that water and keep using it. I've had it on my starter a few times, and the starter itself was OK. Don't discard unless you are SURE it's bad.

the wild river baker's picture
the wild river baker

Is it possible though, that it was left too long at too warm of a temperature? Will it still rise? It makes 6 loaves, so I'm not really to keen on kneading it, only to find out its no good. What are the tell tail signs that its gone bad?

GermanFoodie's picture
GermanFoodie

through "overheating", and they all pretty much had the same signs: Instead of that bubbly, "happy" look (visible especially if you kept it in a container made of translucent plastic) it looks "fallen in" - you could just tell my looking at it that it was dead.

If this recipe makes THAT many loaves, nothing keeps you from trying just one and downscaling accordingly. However, if this were me I would discard all but two cups, refresh it like you usually do and if it does its usual thing, it's still good. If not, discard and start over.