The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough starter

Craihani's picture
Craihani

Sourdough starter

hi guys.  I am very new to this (5days new to be precise)

 

started my starter day 1 - 75g flour to water

day 2 waited 24 hours not much happened, same quantities of flour and water added.  No starter removed

day 3 more bubbles slight tang at 24 hours same amount of flour and water added no starter removed

day 4 separation of water from mass, about 1cm of water At top.  Stirs to a thick cream consistency.  SmelL not particularly nice, like baby sick almost.  Taste is tangy/vinegar not unpleasant but not “nice”

 

day 5 (today) I’ve thrown away all but 100g of the started and added a further 80 of flour and water so like a 1:1.5:1.5 sort of ratio.

 

im using tap water (tepid) strong white bread flour (shipton mill) I would estimate my average room temp is around 20/21c

 

first am I still on track to recover it, is not what should I do?  Am I looking for it to double in mass to know I’ve recovered it?

 

Help would be appreciated

pmccool's picture
pmccool

Your temperatures is rather cool for sourdough, so it will take a while longer than it would if the temperature were 25C.

The biggest thing will be to feed the starter enough flour so that it has a thick batter or soft dough consistency.  Right now, the starter is too liquid and can't trap bubbles.  If it can't trap bubbles, it won't rise, even though it may be quite active.

Once you've thickened the starter, let it be until it shows activity.  It might be another day or two at your present temperature, so don't fret if it appears to be lifeless.  What you want to see is that the starter reaches its maximum expansion, which could be quite a bit more than doubling, and then begins to recede.  That's the time to discard part of it and give it another feeding. 

As you are beginning to see, a starter moves at its own pace.  Starters are happiest and most active at shorts and T-shirts temperatures, so if you can arrange that for it, it will move more quickly.  Have patience.  It will eventually get past its infancy.

Paul

Abe's picture
Abe

Have a read through this thread too. Patience and warmth! So after thickening up your starter keep it warm and leave it alone till it wakes up. 

Craihani's picture
Craihani

Ok thanks Should I add more flour to it now and get the mixture thicker?  At the moment it is like the consistency of cold gravy (very very thick custard etc)

Abe's picture
Abe

Of wholegrain rye or wheat flour give it a good stir then leave it alone for a day or two or even three if it needs it. See what happens.