September 11, 2017 - 4:46am
How to reduce the starter "in the making"?
This is the first time I am making starter. The recipe calls for an initial 4 oz of water and 4 oz of flour. During 5 days, add the same quantities to the starter, each day. It does not say to remove anything.
Problem is that today is day 3 and I already have too much starter. What is the best way to reduce it? Throw away half and continue feeding as usual (4 oz water, 4 oz flour daily)? Or don't throw anything but start feeding less? Eg: 1 oz water, 1 oz flour.
Thanks in advance!
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Reduce the amount. Keep warm (above 75°F) and include some wholegrain in there. Measuring exactly isn't necessary but you want a thick paste. However I understand when starting out you do wish to weigh everything. I find using boiled water which has been left to cool suits my starter but if tap water is working for you then fine. Also watch out for quiet periods at this early stage. Don't worry it often does happen even after an initial burst of activity. All you need to do is slow your feedings down and then continue when it picks up again. Here is a good visual...
How to make a sourdough starter
You're going to have to waste some of it. It's kind of a pain in the butt when you're first getting it started, but once it's established it will be much easier to maintain.
As for the water, boiling won't help me. Our water here is extremely hard, even with a water softener, and very heavily chlorinated. I exclusively use distilled water - comes in gallon jugs from the supermarket for less than a buck a gallon and it actually lasts me quite a long time.
Keep with it! The results are worth the initial headaches.
--Mike