April 23, 2013 - 12:34am
HELP Trouble with my Sourgdough Starter?
Ok, I bought I starter..got it going..no problem after three days...the whole things went flat and running and full of watery stuff on the surface, smells like cheese, (which I think isn't good), can I rescue it?
I think it may have been too hot in the hotwater cupboard, and maybe I should have put it somewhere else?
Quelle Disaste!
Naomi
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Have you been feeding this live culture fresh flour and water since you got it? All detail please, would help alot.
Ok, I purchased the started and followed the instructions on pkg. they were:for Goldrush San Francisco Starter: to bowl add 100g flour 200g water, stiied together to make pancake like batter, add the starter to this. leav covered starter in a warm place..I used the not water airing cupboard over night 12 hours aprox. then give the mix a free of 50g flour and stir it in, then return to the warm place. another 4 hours, dark liquick will being to settle out of starter..and some bubbles, fee it another 50g flour and 40g water. another 4 hours, starter should be clearly active with lots of bubbles and look something like a crumpet. for the next three days, once a day add 50g flour and 40g water.
I reached the last stage, although I did add 50g and 40g water the same last 4 hours period to cover the first of the three days..the liquid began to form, I read up and it said that the liquid is hooch and not to worry, but then it started have an odour like cheese, and I added more flour and water anyway, this is the second day, and it doesn't look active but there is lots of water and it still smells strongly of cheese.
The started cost me 5 UK Pounds..so I am loathe to throw it out..can I fix this?
Naomi
you can spit it out. If it tastes more like wet flour with hints of cheese, let it stand without feeding for 24 hrs (or longer) at about 26°C to 28°C. Cheese smell and taste is not unusual but it does imply that you need to wait for the yeast to start growing. Just watch and wait. Stir several times a day and keep it covered. The liquid could be hooch or it could be water separating, you have to taste it to find out. Hooch will taste somewhat beer like, yeasty. If you are not sure what it tastes like, wait for it to get stronger so that you can describe it.
I suggest that after 24 hrs wait, you remove 100g. Put the rest covered into the refrigerator so you can ignore it while you play with the 100g. Then give the 100g another feeding of 50g flour and 30g water every 24 hrs. keeping it warm at 26°C to 28°C. If you reduce the starter back to 100g before feeding, add the discard to the refrigerated starter jar already there. Sooner or later the starter will start to bubble more and get yeasty.
Your sourdough as long it is not pink or red is okay if you see black on top This is alcohol can be stirred in or taken out sounds like you might have added to much water you need to pour off one cup of the mother then add 1 cup of APF (all purpose flour) and 1/2 cup Luke warm water let sit for 5-8 hours or until Bubbly have fun my sourdough is over 250 years old I got my from a friend you got it from King Arthur flour are you Familiar with this place? Good luck if I can help you in any way let me know
Thank you so much for your instructions, no there is no color..just watery on the top, I will follow your instructions and give it a go.
Yes, I am familiar with King Arthur Flour, I am originally from Canada and moved to the UK last year, still looking for a good flour company here, at the moment I have to use store bought brand organic bread flour, but I am still experimenting with the ingreadients here anyway, but I did pull out all stops and by the sourdough starter online, but it originates in the US anyway..just determinted not to let the things die after paying 5 UK Pounds for it!
If you don't mind, I will keep you posted and will remain open to any suggestions you may have.
I am working towards TRYING to set up a small market stall here in my local town in the UK..Artisan Bread is quite new here in the UK, some shope in London, but slowly moving..A few bakeries allowing artisan bakers use their ovens and sell in the local farm market..but I am not interested in that. I have developed my own few products through experimentation here, and want to add a sourdough product on offer, that was why I bought the starter.
Keep you posted.
Lauree (my real name)
Hi this is chefscook would really like you to keep me posted as to how your sourdough is working if you have any questions contact me please nice to help.