Hi dear people, I am Anna, new here and seeking help with my sourdough starter ;O)
I am confused, hopefully you can give me some tips. I am following this routine:
day 1: 50g water&50gflower (water is clean flour organic)
day 2: slight bubbles no rise - added 50gwater&50g flour
day 3: dough doubled - discarded all but 50g, added 50gwater&50g flour
day 4 ( THIS is the PROBLEM DAY!): I do not know what to do. I am attaching a picture. The dough did not do anything from the last feeding(23hrs ago). What to do? discard all but 50g again and feed, or wait or just add 1:1:1 again? It smells sour but not bad. As for the instructions, it tells me that on this day the starter should have doubled...
My kitchen is not the hottest (23C°approx.) But what I do not understand is that it did rise so nicely on day 3 it reached the "weck" writing and is flat now... or is this normal?
THANK YOU!
I see bubbles. If it was doing nothing i'd say leave well alone till it perks up again. It's usual for a starter to quieten down on day 4. It has gone quieter but still something is happening! So i'd say try altering the feed a little:
But I see a starter heading the right direction.
Oh thanks so much Abe! I will do what you suggested and keep you posted.
Sooo excited and much calmer now.
Ehm me again... question: can I keep 80g and feed 40g? I only have an old scale with 10g steps...
All we're doing is switching from 1:1:1 to 2:1:1 to match the activity of the starter allowing the starter, at this stage, to dictate the size of the feed.
If it slows own we decrease the amount or frequency. If it speeds up we increase the amount or frequency.
You don't wish to overfeed at this stage because it's trying to ferment and tossing out a lot of starter to top back up with fresh flour and water will be counterproductive. But at the same time it's showing signs of activity so we wish to keep the yeast and bacteria present happy. Hence the switch.
So 80:40:40 is fine (I was just keeping it close to 150g) and see how it reacts.
Will do and report. And thanks for the explanation,I have been reading a lot but still learning.
Is continuous! It never stops. Believe me.
...unfortunately Starty decided to leave me...I had skipped a feed and some other critters decided to move in. I will start over again. I think I will try this now: 25gwater&flour, feed every day and do not discard. Opinion?
Lol, that's nothing - I've seen a lot worse, a lot!. Take 10g from the bottom of the pile, add at least 50 flour and water, keep warmish and stir a couple 3 times a day. It'll be back to normal in no time. Enjoy!
.... but also start another, just in case. ;o)
If ya want go for it. It's good practice. Something I forgot to mention. Odds are good the problem was due to a young starter. When young there may not be enough acid to deter other critters. Might be a good idea to add a couple drops of something like orange, lemon, or the popular pineapple juice. Either way, I really have seen a lot worse - a couple years left in the back of the fridge - to say it was disgusting would be kind. Decided to try and bring it back just for laughs - a couple weeks later was baking with it. Enjoy!
This is a good reason to keep starter in a sealed glass container... stays free of contaminants, live or otherwise.
sitting loosely on top of it. Suppose that it might have been contaminated while open. I really look out for clean working in the kitchen over all, otherwise I will have ants, and other bugs here in no time.Perks of living in rural spain.
Remove carefully some of the top yuck and get to the nice stuff underneath. Then feed that nice stuff. Feed it 1:1:1 for a few days and when it perks up, more flour and water. Stir often. Don't be in a hurry to discard for a few days. Oh, guess that's a little different than above. No biggie. Same end result.
will try ;O)
One can rest the glass lid on the jar or use weck plastic lids. Or if it is possible place the rubber ring between without clamps.