May 23, 2020 - 9:05pm
I've tried to dry my starter twice now and it ends up just getting moldy before it actually dries. What's wrong?
I'm really lost on what to do. I tried making it thinner the second time and it still molded. I put it in my oven with the oven light on. It also made my oven stink. Thanks for any info on what to do!
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Hi! I've never tried drying it out in the oven so can't help you with that one but I read this article recently that mentioned drying out some starter by rubbing into flour and then storing in a sealed jar in the fridge. I've only just done it with some of my starter a few days ago so can't verify how well it is restored later.
www.chiceats.com/blog/baking-bread-levain/dave-millers-sourdough-starter-maintenance
A mature starter should not mold.
It's interesting you say that, because I feel like something has been off with my starter ever since it's gotten hot. It doesnt seem to rise as high and it falls much faster and turns frothy. Any suggestions? I've not yet baked with it though. Thanks!
it could be fermenting too quickly and needs more food. Starters get hungry when temps rise. Less starter, less water, more flour.
Wait, you are trying to dry a starter that you havent baked with yet? How old is it? Wild or purchased? If it doesnt taste sour it wont dry well. A fair amount of acid in the starter is essential. Dont dry it in the oven. Park a small fan blowing across the surface on low works better.
So what is your climate? Humid? Hot? Burning hot? Coughingly dry? Beach?
No, I was using my starter for a couple months and getting great bread! Then it got hot and I ran out of my old flour (kyrol) and started giving it AP flour. So I'm not sure which it is. It is hot here right now and very humid. Should I feed it wheat flour that I mill? I really appreciate your help!
From bread flour to AP most likely the starter has a larger portion of water in it. This makes it ferment faster and due to the extra water about, it doesnt rise as high if at all. Add heat and it ferments even faster.
How is the starter fed? How much starter, water and ap flour? When do you refresh it? Temp?