Rehydrating Sourdough Starter Melissa K. Norris
Sourdough starter troubleshooting: points to remember. Well-maintained mature sourdough starters are extremely hardy and resistant to invaders. It's pretty darn hard to kill them. Throw out your starter and start over if it shows visible signs of mold, or an orange or pink tint/streak.
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Clear liquid on the top, middle or bottom of a new starter, in the early days, is water separation - a sign of a weak starter. Clear liquid on top of a mature starter that has vigorously risen and fallen and consumed all its food - is hooch (alcohol) - a sign of a hungry starter. Water separation and hooch can look exactly the same!
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Starter Instructions, Tartine Bread - Here is the short description of how to create a new sourdough starter from the Tartine Bakery website. See Step 1 and Step 2 of the recipe. The video above generally follows this popular, proven process. In the first step, the recipe calls for combining 1,000g of bread flour and 1,000g of whole wheat flour.
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So, I live in a warm climate (pacific coast mexico) although it has been colder for the past few days (relatively speaking: 22-24 degrees C) and my new sourdough starter was really active on first night! Frothy bubbly, sour smelling.but it will not seem to accept new "food". The new water and flour (equal parts) separate within minutes and just sit at the bottom. One layer flour, one layer.
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100%. Ripe sourdough starter carryover. 20g. 20%. Twice a day (usually at 9:00 a.m. and 9:00 p.m.), I do the following when my starter is ripe: Discard the contents of my starter jar down to 20g (the discard can go in the compost, trash, or used in a discard recipe) To the jar, add 70g white flour, 30g whole rye flour, and 100g water.
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The first scenario is that your starter initially has the right consistency. But after it peaks, it becomes watery as it collapses. The cause of this watery starter is under-feeding or not feeding frequently enough. Decrease the amount of old starter and increase the fresh flour and water when you feed. Complete your refreshments at least twice.
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Stir in 10g (1/3 ounce) flour and 10g (1/3 ounce) water until smooth. Discard remaining starter; clean and, if desired, sterilize used container. Day 8, Night: Measure 8g (1/4 ounce) starter into cleaned container. Stir in 16g (1/2 ounce) flour, and 16g (1/2 ounce) water until smooth, for a feeding ratio of 1:2:2.
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Separation occurs when the water and flour in the starter separate, so stirring helps to recombine these elements. Use a clean utensil to stir your starter, scraping the sides and bottom of your container to incorporate the mixture fully.
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Mix together equal amounts of all purpose flour and water. Cover and place in warm part of home for 12 hours. Remove 50% of the starter and replace with 25 grams (equal amounts of water and all purpose flour ). Repeat every 12 hours for two weeks. Place in refrigerator until ready to use.
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Adjust the feeding schedule: Separation in a sourdough starter is often a sign of hunger, indicating that the starter has depleted its food supply. Consider adjusting your feeding schedule to ensure more regular feedings.. For example, you can increase the flour-to-water ratio to 1:1.5 or even 1:2 (starter:flour: water).
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Clean Spring Water. Bottled Water (but read the source of it) Filtered Tap Water (jug filter, fridge filter or house filter) Rain Water (preferably filtered) You should avoid the following types of water when making a sourdough starter: Distilled Water. Reverse Osmosis Water.
to Feed Sourdough Starter? Here's What Happens
When starting a new starter, there are two things that indicate that your sourdough starter is hungry - water separation and hooch. Water Separation occurs in the early stages of creating a new sourdough starter, before you ever get any rises or falls or even bubbles within your starter. This typically happens within the first few days if you're going to experience it.
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Add a scant 1 cup (113 grams) King Arthur Unbleached All-Purpose Flour, and 1/2 cup (113 grams) water to the 113 grams starter. Mix the starter, flour, and water, cover, and let the mixture rest at room temperature for approximately 12 hours before repeating. Day 4: Weigh out 113 grams starter, and discard any remaining starter.
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30g filtered water. 30g whole wheat or rye flour (lightly spooned in - do not pack) Mix water and flour of your choice together in a Mason jar (or glass canister). Loosely cover (you'll want room for airflow). Let sit at 80F (27C) for 24 hours (near a window in a sunny room or inside a turned-off oven).
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Add 10-15g lukewarm water and stir well. Put the container in a warm place for 1hr. Add 20g of good quality flour and 20g of water; stir well. Set aside in a warm place for 24hrs. You should have about 70-75g of a fresh starter available. Don't worry if there are no signs of fermentation after 24hrs.
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Many new bakers see a clear liquid forming on their starter and they assume it is hooch, or alcohol, which typically means your starter is starving. However, water separation can easily be mistaken for hooch, and it means the opposite — your starter is weak. Mistaking water separation for hooch can lead to premature discarding and refeeding.
