The Fresh Loaf

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Help - we added all ingredients to our starter before taking out the 1 cup

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Jules in Tassie's picture
Jules in Tassie

Help - we added all ingredients to our starter before taking out the 1 cup

We had a Yukon Jacks starter, which we have been using for quite a while. We made waffles this morning for a group of friends, and forgot to remove our 1 cup to return to the fridge. 

We had already added 1 egg, oil and some maize.  We decided to take one cup of the batter and put it aside and seek advie.  Can we safely continue to use this as the starter? I'm concerned about the egg.

Any suggestions/thoughts/advice would be greatly appreciated.  Jules.

yy's picture
yy

Just keep feeding it as you would a normal starter. It won't be long until the egg is diluted to minute amounts. 

Jules in Tassie's picture
Jules in Tassie

We'll give it a try.

Fred Rickson's picture
Fred Rickson

You're right, the egg might be the worry.  You might try the starter dilution program used if your sourdough starter gets too acidic.  Make a pint or so of flour and water and just add a tablespoon or two of your starter at room temperature.  If you get a bubbling starter in a day or so, do it again.  By the second or third time, your dilution and concentration of yeast and bacteria might produce a healthy starter.  Remember that your starter organisms themselves are full of proteins which are released into the mix as reproduction and cell death goes on.  So, in the end a little egg protein might not have any effect.  Good luck.

Jules in Tassie's picture
Jules in Tassie

We'll give it a try. Fingers crossed.

Nickisafoodie's picture
Nickisafoodie

take that amount out.  add equal parts flour and water by weight- it will be like a thick pancake batter..  Feed twice a day after throwing out 50%.  Keep in oven with light on, which should give you about 75-77 degree temperature.  Thus the amount you have stays the same, you are simply refreshing.  After a week of this it should smell same as you  were hoping.   When you want to bake, you can build up what you need for your recipe.   

Jules in Tassie's picture
Jules in Tassie

Hi there, I just wanted to thank you again, and provide an update. I was worried about the 'egg' component, but after feeding the starter for a week, we made waffles with it and they were fine. We fed it continuously for anothe week, then let it sit for a few weeks. It seems fine. We made 3 loaves of beautiful sour dough in our wood fired pizza oven last week. No ill effects. Thanks for the hand holding.  Jules.