The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Fed starter too much?

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mamagatzemeyer's picture
mamagatzemeyer

Fed starter too much?

I'm a very novice sourdough baker.  I was trying to quickly increase the amount of starter I had (about 2 cp of active starter following a successful first feeding), and I added about 3/4 cp of water and about 1 2/3 cp of flour to the second feeding based upon recommendations i found in Wild Breads.  But, now I just have quite a bit of pretty kinda wet flour.  It's been about 48 hours and I've continued stirring to add more air, but haven't seen any changes.  Did I kill my starter?

 

Thanks!

 

chris319's picture
chris319

Let it sit covered for a week, stirring once per day. You should then have starter.

placebo's picture
placebo

Is this an established starter (one you bought or otherwise obtained) or one you're making from scratch that expanded once after you first mixed flour and water together?

mamagatzemeyer's picture
mamagatzemeyer

this was an established starter.  I got it from someone who had successfully used it for a long time.  I made one successful loaf with it, and then tried to build the starter quickly.  It's now been 5 days, and it is starting to smell like sourdough, but is extremely dry and crumbly- no bubbles, just heavy wettish flour.

placebo's picture
placebo

You might have measured the amount of flour incorrectly. It's best if you can weigh the amounts of water and flour. It sounds like you were supposed to be using roughly equal weights of each. At this point, you probably just want to add water to get it back to its original consistency.

Mini Oven's picture
Mini Oven

Is this the starter or the loaf?    If it's the starter add more water until it looks like when you first received it.  Keep it warm about 75°F or 24°C.