My sourdough starter smells like yogurt is that ok?
Hi,
Last Saturday evening, I made a sourdough starter (I named him Michael Bubbly) using a low waste pineapple method of 1/2 cup bread flour and 1/2 cup pineapple juice. Starting on day 3, I fed it every 12 hours but I wasn't consistent on the feeding ratios. I'm confused after watching so many YouTube videos about sourdough starters. -- My ratios varied depending on what video I saw before feeding time. Sometimes I did equal parts by volume (3 Tbsp) of starter, bread flour, and filtered water. I've done 3:3:2 tablespoons of starter, flour, and water. Other times I did 3:3 tablespoons of starter and flour and added enough water to maintain a pourable consistency.
It smelled a little like acetone a couple of days ago. Yesterday, it was very bubbly on top. I fed it two hours ago using equal parts by weight of starter, flour, and water (50 g each). And now it smells like yogurt. Is that ok?
I'm attaching a photo of Michael Bubbly in case it helps you
Thanks in advance for your help.
~Snowpeaks
There is lactic acid producing bacteria in sourdough starter just like yoghurt. So a smell of yoghurt will be a good sign.
Keep up what you're doing with your new feeds of 1:1:1 by weight. Try to get some wholegrain in there too. Once your starter really begins to gain in strength then give it better feeds to help increase the yeasts and strength.
P.s. Keep it warm and don't be in a hurry to feed. Once in 24 hours for now if you see activity. If you don't then skip a feed and just stir. Keep this up then it should gain in strength and be quicker to bubble up. Once it picks up then pick up your feeds. When it has no trouble in bubbling up with good healthy feeds it'll be ready.
Hi, Lechem. Thanks a lot for the feedback and the tips. I only have bread flour in hand right now but I plan to buy some wholewheat flour on Saturday. I'll continue with the 50g 1:1:1 feeding ratio every evening.
This may be a stupid question but would you please clarify what you meant by activity? It's bubbles and rising right? In the past couple of feeds or so it's been rising 1-2 centimeters within about 8 hours. But it hasn't risen at all and it's now 5 hours since I fed it. Also, about the feeding schedule, does this mean I should skip tomorrow night's feed if it doesn't rise within the next 20 hours? (it's past 1am here).
Thanks again.
~Snowpeaks
You need to allow your starter to dictate to you when it needs to be fed. There is a quiet(er) stage to a starter which is normally day 4 to 5. Trick is not to overfeed at this stage as this will slow it down rather than encourage it. The PH of the starter is lowering (becoming acidic) to create an environment to support the yeasts and bacteria in a starter. Throwing out starter, feeding fresh flour and water at this stage too much before the yeasts can take hold will be counterproductive. Doing so will slow down this process and you'll be throwing away the yeasts.
Eventually it'll rise atleast double (depending on a few factors like how hydrated and amount of food) after being fed when it's strong and viable. Until then after each feed don't feed again until you see "some" signs of life which will be bubbles and/or rising. It may not bubble up and double at this early stage but you do wish to see some activity. So for the next few days feed as follows...
1:1:1 by weight and when you can include some wholegrain which will benefit the starter. After each feed keep warm and stir occasionally. Don't feed again until you see some signs of life. If need be skip a feed or two, keep warm and give it a stir instead.
Soon you'll find that it'll react quicker and stronger. When this happens then begin to increase you feeds to 1:2:2. This healthier feed will help strengthen it. When you find it quickens and has no trouble bubbling up after every feed on cue! then it's ready.
Warmth, patience and knowing when to feed is the key.
Best of luck.
Lechem,
Thank you so much! That makes perfect sense to me. None of the YouTube videos I've seen mentioned the quieter stage let alone what to do with it. Some talked about making the feeding schedule work for me but hardly any talked about letting the starter tell me when it needs to be fed. It's a living biome after all.
I'm so glad I posted here. Have a great day!
Sincerely,
~Snowpeaks
Once it gets stronger and more predictable, it will be able to handle the feeding schedule you choose. The important thing is to get it strong first. Some fed 1,2, times a day, or more. Some feed once a week, or 2, or less. As long as it's healthy and has food to last, it'll be good. They are very resilient once they get going.
Hi Phaz,
Thank you. I'm feeling less overwhelmed now.
May I please know how--if at all--the feeding schedule of a strong starter affects its behaviour? Will the frequency of feeding make the yeast grow faster or slower? Is there an ideal yeast behaviour/health level to aim for?
Thanks,
~Snowpeaks
Feeding is critical. Without food for too long, starters die, and you throw them out. Took much to often dilute a starter and reduces concentrations of the good bugs. This makes for a weak starter. Temp is really the big one for how fast our friends in a starter grow. As long as there's food to eat, they'll grow. Warmer and they grow faster, and eat food faster. Cool and they grow slower, and won't need as much food. An ideal situation is one where the starter has gone through most of it's food between feedings. That'll give you the max number of bugs at the time you're giving more food. You tell that by letting the starter rise to max height, and when it starts to fall, give it more food. You'll have to play around with how much to feed it depending on how often you use it. The main thing is, making sure it's got enough food to last until you give it more. All part of the fun!
Thanks Phaz,
You put it very clearly. I know exactly what to do now. I'm happy to report that Michael Bubbly was particularly active last night. He tripled in volume then deflated back down. So I fed him again at 50g each of starter, flour and water.
~Snowpeaks
Sounds like he's on the right track. Keep on going!
Thanks. I've never been this excited about yeast before :-D
After peaked.
I fed him a couple of hours ago and already he has more than doubled and smells like bread.
I'm now feeding him twice a day. Do I need to keep throwing part of the starter at every feeding? Or can I start building it up? The recipe I have calls for 400g of sourdough starter. I know it's young and won't produce a loaf that tastes as good as those made with mature starters. But I'm really excited to have a go at baking with it. How can I tell if my starter is ready for baking? Sorry to ask so many questions.
~Snowpeaks
Carefully take a small spoon of starter and drop it into a glass of water. Does it sink or float?
Don't worry about the questions. Ask away! :)
What's the recipe? And how much mature starter do you have now?
Hi Lechem,
I tried the float test just before feeding time and found that it floated at first but about half eventually settled to the bottom. He's only 10 days old :-)
I have about 300+ grams of starter. The recipe I plan to use is a basic sourdough bread http://www.food.com/amp/recipe/basic-sourdough-bread-34753
~Snowpeaks
You've got more then enough mature starter to try a recipe. I think it best to go unenriched for now and stick to a very plain recipe. You can use the discard for this recipe and you need 245g of starter. I'm assuming yours is 100% hydration which is what you'll need.
http://www.weekendbakery.com/posts/sourdough-pain-naturel/
You'll have 55g ish starter left so give it a good feed and keep on feeding it till you get a good bake out of it. No need to throw anymore away. If all goes well then you'll work out how much to keep and use without building too much so there's no need to discard.
The recipe gives a starter build of 15g starter + 115g water + 115g flour. This recipe assumes you keep a little starter and gives a preferment. You, however, have this ready to go. As long as it's built to the correct hydration and it's mature then dive straight into the dough.
Wow! This recipe was so thoroughly written, it completely demystifies the making of sourdough bread. I feel confident trying it out. Thank you so much for sharing it! I look forward to exploring the Weekend Bakery website.
~Snowpeaks
more often but with a larger starter to flour weight ratio. The starter has yeasts to feed now so demand for food will be greater than the initial "start up" feeding.
Congratulations!
Edit for clarification °a larger starter to flour weight ratio° like one part starter to two parts flour weight or more. If I had a toddler around I would feed 20g starter 60g of water and 100g of flour for 12 hours of peace from a thicker starter.
Thanks, Mini Oven! Your comment came in just in time. My toddler woke me up at 5am asking to be fed (we taught him how to sign).
I fed Michael Bubbly, too. I don't know if it was the lack of sleep, but I did 2:1:1 (not 1:2:2 as Lechem suggested) and he rose and deflated rapidly. I got scared so I put him in the fridge to retard and buy myself sometime.
I then checked this post, saw your message, and read the previous messages. I fed him again at 1:2:2 this time and left him on the counter. I'm hopeful that he'll be fine now.
but sounds like your starter is good to go for raising bread. 1:2:2 is still too small a feed if left out in a warm room. You can play a lot with the amounts and now is a good time to choose how often you plan to bake. Let us know and one of us is bound to help you get a schedule that doesn't turn you into a sourdough slave, having to watch your starter constantly.
Hi Mini Oven :-) This is a whole nother level of exciting!
I plan to bake the Sourdough pain naturel this weekend that Lechem recommended which calls for 245g of starter. I want to try this recipe many times until I get the hang of make sourdough breads.
As for frequency, I plan to bake anywhere from once a month to once a week. Would this be a good time to keep him in the fridge?
I really appreciate all the help I've received here. You guys have saved me from a whole lot of trial and error. Thanks in advance for any assistance you can give me regarding an appropriate feeding schedule.
Sincerely,
Snowpeaks