The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

gelatinous starter

  • Pin It
Marni's picture
Marni

gelatinous starter

My pineapple/whole wheat starter is five days old today and when I removed a 1/4 cup last night, start adding water and white flour, it was gelatinous.  I have had no bubbles and almost no rising.  I had only about a scant 1/2 total in the bowl. It just is beginning to smell a bit sourish.  Does anyone know if it sounds like its on the right track? Thanks!

SourdoLady's picture
SourdoLady

Marni, your starter is fine. The gelatinous texture is caused from gluten strands forming as a result of the moisture reacting with the gluten in the flour. After it ferments awhile you will see the texture change back to a more liquid, non-gelainous  texture. That is an indication that your starter has exhausted the gluten in the flour and it needs to be fed again. You will also see hooch form on top of your starter when it needs to be fed. Just stire it back in before feeding.

Get that starter in a warmer place and I'll bet it will take off and start to grow very soon. You are almost there!

Marni's picture
Marni

Sourdolady,

Thanks so much for the encouragement.  I thought that might be the answer, but after reading your posts and seeing how much you know , having you confirm it is great!  My two little starters are have a sunbath right now in the watery morning light.  My house barely reaches 70 all day so that is likely the problem.

Thank you again, I've learned so much from your posts.

Marni

hokietoner's picture
hokietoner

The bread book I have says that the wild yeast, S. Exiguus, thrives best around 65 degrees. Commercial yeast, S. Cerivisiae, needs warmer temperatures. I don't know what strain is in your starer though.