The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Sourdough Starter

LaDonna's picture
LaDonna

Sourdough Starter

I have been using my own sourdough starter for about a month. It has been doubling and rising really well. For the past week or so it has been taking on a real pale grayish color. I have maintained it on the counter the whole time and feed it a couple times a day. It is a thick batter and it is not hooch on top. It is the whole batter that is that pale color. It bubbles, doubles and rises the bread just fine when I bake with it. I have well water and use AP flour. Has anyone else had their starter this way. I have made several loaves baked and it hasn't killed anyone! Anyone have any thoughts?

 

jcope's picture
jcope

Mine is dough-colored.  Never has turned gray.  I know the color of the hooch is grayish.  Maybe you're keeping it too warm or not feeding it frequently enough for the temperature you keep it at.  I wouldn't know otherwise.  It might help to know the following:

What temperature you're keeping it at.

What the hydration percentage is.

What kind of flour you use to maintain it.

gerhard's picture
gerhard

nobody gets sick ;)  Seriously mine is probably more of a grey colour and I suspect it is largely due to the starter being a much less organized structure.

Gerhard