The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Adding dough to starter

Laurajn's picture
Laurajn

Adding dough to starter

Hi, I'm new to sourdough and recently got a starter. I was following instructions in a book where you make a 'production sourdough' and then add some of that to a 'soaker' to make your final dough.

The book then suggests adding your leftover production sourdough back in to your starter, however, I added all of my production sourdough to the soaker (and kneaded it).

Then I panicked because I didn't have much starter left over, so I took a little of the final dough instead and added it to my starter. So basically, I have added kneaded dough (with salt in it) to my starter. On reflection I'm guessing that was probably a bad move and I'll have to make a new starter? 

Many thanks for your advice! 

DanAyo's picture
DanAyo

Laura your terminology is difficult for me to understand. Starters and soakers are 2 different things. What book are you reading?

Is your starter a sourdough starter? How did you make it?

We are here to help, but it seems more information is needed.

Danny

suminandi's picture
suminandi

The amount of salt in normal bread dough will not kill a decent starter culture, though it will slow it down. This is obvious from the fact that it raises salted dough. Just wait several hours until that mixture rises, then discard all but a couple tablespoons and add several tablespoons of flour and water. Mix and give it a few hours (4-10 depending on how warm it is in your house). Then you have a good to go starter again. 

In the future, you can just feed your starter with flour and water, if there is no pre-salted dough available. Some whole grain makes the starter more vigorous, also. 

BaniJP's picture
BaniJP

Overall I think you should be fine. The biggest enemy would be the salt (since it inhibits and/or kills yeast activity), but the amounts shouldn't be harmful. Remember, when you bake with starter, it works regardless of salt in the dough ;) Maybe in the next few days your starter will be a bit grumpy and slow, but that should settle within a week maybe. The salt concentration (and other possibly harmful substances) will dilute with every feeding and discarding anyways.

In my experience starter can be pretty forgiving if you screw up or change something. I forgot to feed mine for many days, changed flours and waters, froze and angered it and it still works like a champ! :)

TL,DR: You should be fine, continue as usual

BreadLee's picture
BreadLee

If you're new to sourdough I'd suggest watching alex.  He does a simple method. 

https://youtu.be/APEavQg8rMw

Laurajn's picture
Laurajn

Thank you all! This is reassuring! I’ll keep feeding as you’ve recommended and hopefully it will survive.