SOURDOUGH STARTER TROUBLESHOOTING - What's Wrong & How To Fix It
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- Опубліковано 5 чер 2024
- Sourdough Starter Troubleshooting! In this video I address these common sourdough starter troubleshooting questions & concerns: sourdough starter hooch, sourdough starter liquid, sourdough starter not rising, is my sourdough starter dead, sourdough starter mold, sourdough starter separation, sourdough starter smell and a gray layer on a sourdough starter.
Information in this video was learned from Kaitlynn Fenley and The Cultured Guru School of Fermentation. cultured.guru * fermentation.school
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➡️WEBSITE: www.CleanFoodLiving.net
➡️SHOP ALL MY FAVORITE SOURDOUGH GEAR:
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➡️CHAPTERS:
00:00 Intro
01:00 Hooch
04:45 Revive Neglected Starter
07:47 New Starter Rapid Doubling
09:34 Struggling To Double
13:09 Water Imbalance
16:09 Brown-Gray Layer
17:40 White Powdery Layer
18:43 Mold
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⭐Sourdough Playlist:
ttps://bit.ly/41fDbeR
⭐ Nicole Jolly, True Food TV Sourdough Starter (with fruit):
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CREDITS:
Water Separation Examples:
1.) / hi_everyone_first_time...
2.) / sourdough_starter_sepa...
3.) / sourdough_starter_sepa...
Gray skin peeled back: artisanbreadinfive.com/2010/0...
Rye starter gray layer:
forum.breadtopia.com/t/100-ry...
Splotchy:
cooking.stackexchange.com/que...
Moldy
Left - www.thefreshloaf.com/node/546...
Right - www.thefreshloaf.com/node/631...
Moldy
Left - www.thefreshloaf.com/node/661...
Center- stretchandfolds.com/what-does...
Right- stretchandfolds.com/what-does...
Moldy
Left- sourdough.com/forum/help-what...
Right- / attempts_2_and_3_at_a_...
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Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the CleanFoodLiving UA-cam Channel, and related social media and written articles, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
I hope this comment will make someones day. Your voice is so calm and soothing that I play them to soothe my 6 week old baby. She loves them too.
Makes sense!!
Once upon a time, I was maintaining a sourdough starter before it eventually got neglected. When I remembered to check on it, it had developed a hooch layer. When I smelled it, there was a faint whiff of alcohol, but far more a strong scent of grape bubblegum. It was actually quite a pleasant smell. 😅
thank you so much, this video helped me a lot! You've answered a lot of questions I met making starters.
Thanks for another informative video!! You never cease to amaze me with your knowledge. 🤗
Started making a starter now for the second time i decided NOT to give up this time, thank you for all the helpful tips!!
Wonderful!
Such a helpful video!! I'm making a sourdough starter for the first time, and this video helped me realize I have a water imbalance. ❤
Girl only from the way you speaking i feel like everything is ok under control and gives me such a peace watching your videos. Started my sourdoug starter few months ago after i watched your video of how to do it. Then when it was ready i started baking now im so proud i did. Im thankful for you and your tips. ❤
That's wonderful!
@@CleanFoodLiving
Love sourdough bread ! TFS your tips. 😊
Excellent info. Yup, my kitchen is often below 70 during the winter so I fished out my kombucha heater and wrapped the jar with it, bringing the temp up to 80 F.
works great. 👍
You are a great teacher. Thank you so much!!!
Thank you so much for this, it came at exactly the right time! My Day 3 starter that was fizzing away yesterday, suddenly collapsed & turned into a runny liquid. Thanks to your teaching, I was able to learn that this was down to the 30+ degree day outside & the fact my baby starter was sitting next to the oven where I had been baking all day 🙄 Your advice saved the day & we're marching onwards to Day 5 with hope ❤️
I had a year+ old sourdough starter in my fridge, unfed, with houch on top. I stirred the hooch back in and then following your directions, It brought my starter back to life, after 6 feedings, I took a small amount of starter and fed it 250 g of water & 250 g flour, Next day it had grown and there was enough strong starter and make a loaf of bread. It came out great !!! Thank you for your awesome, informative video.
great information thank you!
my starter is 7 days old today and i can't seem to get it to double in size like it did on day 2 i'm really thinking it's the temperature in my house which is always about 70-73 degrees. will try and find a better place for it when i feed it later today
This was so helpful! I tried my first ever starter last week and couldn't figure out why it wasn't doubling after following your beginners guide. This gave me a great list as a starting point to troubleshoot what the issue was. Turns out it was the water! Began a fresh starter and switched to using distilled water instead of tap and was massively improved, doubling within a couple of days! I also appreciate how you presented the information, calmly walking us step by step through issues.
That is great to hear! I'm glad the video helped😊
Thanks. I just started my 3rd atrempt at making a sourdough starter. Everything was moving fine till day 4 when I noticed a water separation layer in the middle of my jar. Now i know to add more flour tonight and see how things are moving in the morning.
Very helpful, thank you very much. 😊
Thanks! Great Video 😊. Also love your sweater!
Thank you so much!
Thank you, thank you, thank you! I am having the hooch issue and was about ready to throw it all out.
I really appreciate this! There is now hope for Oswald the 3rd. Living in a colder climate 1:2:2 is a great solution 😊 After 3 weeks and 2 failed starters, I might be able to bake my first sourdough bread this weekend 😊🎉🎉🎉
Thank you! Mine was doing great on day 2, but after feeding on day 3, it was very thick. Within a couple of hours, it was very watery. I’m just going to add more flour & see what happens. It smells strong, but not bad.
Very good!!!❤ Thank you!!!
Fantastic video
A great and helpful video from a competent and beautiful lady! And I mean that very respectfully! Thx!
Very useful for me.
thank you! this was awesome. thank you thank you
Thanks for this, I've got 5 new starters going and I'm concerned about all of them lol
Thank you! 🥰
thank you!
very informative guide , I have a noob question, for making a starter for first time can I add a small amount of dry yeast to the mixture more like poolish to speed up the process and feed it as usaul? and if answer is no , why not?
Couldnt have posted this video at a better time. Im on my second attempt!
Hi! Love your videos!!! I have a sauerkraut related question. What are your thoughts on mixing red cabbage and white cabbage for a sauerkraut (carrots and ginger would still be in the recipe I was just wondering what effect you think the two cabbages would have to the kraut) :)
Great vid... I have a question about fermwnted drinks. How muchbprobiotic water should drink per day?
Thank you very much
Thanks!
Thank you so much!
Amazing ❤
I started a starter yeasterday. Here in Bangladesh, there is a heatwave going and temperature is high on 35 to 38 (celsius) nowadays. Learing from chatgpt I fed my starter when it got doubled. This causes little irregular feeding. First feeding was after 12 hours and then only after 2nd feeding it got tripled in just 4 hours. But after the third feeding starter is not growing anymore, it releases some liquid., meaning, starter is getting liquidy while it was sticky at first. from this video, Im assuming this happened bcz or irregularity or over water. Can anyone help?
Brilliant
Your absolutely amazing ❤
Did you ever freeze starter, thaw & continued use?
Question? I am on day 3 of making a brand new sourdough starter. Never done this before. On day 3 my starter rose a lot then fell and developed a hooch( justclearish liquid). I stirred it good then dumped it all in a large bowl and fed it appropriately 1 cup( don’t know g.) flour and 1 cup filtered water. Same as feeding I had been doing according to a recipe I was following. I then saved a discard in another jar. I then put 2 cups of my now fed starter in a new jar and marked the point I was at. I left the discard at room temperature for couple of hours and then returned to refrigerator. New starter at room temperature in a cooler place than I had it before. I think my starter must have been a place that got too warm. Have I done this correctly? Do I need to feed it again this evening? Or wait to see what it has done overnight? Please help!
Thank you so much, very helpful.
I did the hooch fix (it has formed on day 6 creating the starter) now no bubbles are forming and no levitation? Any ideas?
Have you downloaded my starter guide? (link in description). Follow the instructions on how to Supercharge a starter (page 8). Do that method until the bubbles come back which could take several days. Also, The 'perfect' environmental temperature for stubborn starters is 79-82F.😊
Since it’s winter time (I’m in Canada) and the temperature in the house is lower than 26C, do you think I could use the bread proof of my oven or it will be too warm…. Because my starter dough is not bubbling and/or doubling. Or can you recommend a bread proofer please. Happy holidays from Canada 🎄
I imagine by now you have found a method that works for you, but will share the method I use when my kitchen is too cool for the starter. I set mine in my oven, with oven light on, however I keep the oven door open just a crack by inserting the handle of a wooden spoon in the door. Otherwise the oven temperature will become too warm. I place a little thermometer in the oven as well so I can monitor the temperature. This method works for me.
I just changed my ratio to 1:2:2 over 24 hours ago and this morning I see it’s increased maybe less than a 1/4…it’s also in in 75/77 degrees.. my question is how many days can it be slowly growing before it’s no good. Ty!!
hello 😊
I wanted to know if you have a recipe for wholemeal flower sour bread?
I made your sour bread for beginners and it was great
thanks❤
Not yet...😊
You mentioned that optimal temperature window for a starter to develop is 79-82F. But I think that for most people that is too high temperature to keep inside their homes. For example, our home temperature vary somewhere between 68-73 F. Does it mean that I will not be able to develop my sourdough starter?
It may struggle. Some people set up DIY (or buy) temp controlled heat boxes.
Turn your oven light on and set inside for periods of time. It will be nice and warm….
Question: When I am feeding two to three times a day to encourage maturing and activate, do I discard down to 50mgrams with each feeding, or do I use a larger vessel to a comodate the additions of flour and water in proportion to?
Discard👍😊
Can the hooch be used to make purer form of alcohol or can it be used for anything else edible?
Nice video.. I HAVE A QUESTION. I got a stiff starter or something like that from a baker friend. He told me to use it entirely and make bread... I didn't use it and keep it in the fridge for three weeks... I just got a little bit 10gram and mixed it with 20 water and flour... it got up but it was hot here in the tropics and it got down... so next day i took 25grams of it and mix it with 50grams of water and flour... now that levain has double... i don't know if i should use it now.. or just do it again one more time.. and my second question.. i feel the mix smells like alcohol or something fermented like that.
For the best vigor, strength & health of the starter I would say to do it one more time. the alcohol smell is the yeast. When the starter sits in the fridge for as long as it did, the yeast will dominate. It's fine. Keep using the starter regularly and the microbes will rebalance. ....The more it's fed and used, microbial balance comes about naturally.
Thanks, i was for some reason afraid to use it, albeit there is no sign of mold or any weird thing.... it's just my first time dealing with sourdough and well the smell its quite interesting... i wish i could send you a photo of it @@CleanFoodLiving
I'm working with two different white (bread) flour starters which have the same issue. One is a new starter which I initiated a few days ago. The other is a starter from a friend that I had in the 'fridge for about a month and am reviving. I am feeding them with equal weights of water and flour as you have suggested. The consistency seems normal when I set up the feedings; however, by 12 hours later both starters seem liquidy. They have bubbles at the surface, a little like foam on beer, so I think they are active. The new starter was showing a thin hooch layer after only 12 hours, along with the liquidy consistency, but I didn't see that this morning. The temperature is around 75-77F. So what seems to be happening is that instead of the bubbles getting trapped in the starter, and causing rise, the bubbles are moving through to the top. Should I start using less water? Is there any other reason why the consistency would change from normal to liquidy?
Update: I am using a jerry-rigged incubator for the starters which consists of a thermostat-controlled heat mat underneath a plastic box. I decided to put a thermometer probe in the incubator right beside the jar at the level of the starter. I just checked and it was reading 89F! So I think the large temperature gradient in the incubator explains the problem. I'll turn the temperature down so that the starter is subjected to 79-80F temps.
Yes, absolutely bring the temp down. Also try feeding them more flour, a 1:2:2 ratio.
I’m on day 5 for my sourdough starter and I have the brown liquid on top. Keep removing it as you suggest but it keeps coming back! Any advice please, could it be my flour?
Try doubling the feeding measurements. So if I say 30g, feed it 60g instead.
Hi, On Day-6, I’m supposed to feed my starter at 10am but I’m needed at the office. I will only get home at 1pm. Will it be too late to feed my starter then?
Pls share your expertise.
The starter be ok if feeding delayed by a few hours. Just feed it as soon as you get home and return to regular 10am the next day👍
I'm on day 2 of my starter and there is a bluish tint on top. It's not fuzzy or clumpy. Could this already be mold or is this hooch?
Hard to say without my being able to see it. Seems too quick for mold development. Keep the feeding schedule and see how it continues...
Hi there, did you figure out what was on your starter? This just happened to my rye starter on day 2. It was like very pale small greenish spots. Seemed soon for mold but I tossed it.
Does the hooch stop it from doubling?
If hooch is forming and it is not doubling, it means the starter is hungry. Feed it 2x daily instead of once. Follow the advice provided in the video.👍😊
If my sourdough starter after 24 hours doesn’t double, can I discard half (putting the Half in my discarded jar in the fridge) and feed it again?
Absolutely😊👍
What if i don't see it rise day 7 or bubbly ? Should i keep feeding it ?? How much flour and water ?? Please let me know 🙏🏼
Open my sourdough starter guide and repeat day 4 continuously (discarding and feeding daily) until you get the needed rise. 👍😊
cleanfoodliving.net/sourdough-starter-guide/#guide
Hey I am in india and in summers our room temperature is anywhere between 30-35 C. I think this is affecting my starters health because since the summers have started my breads aren’t as good as they used to be. What do I do?
Yes, that is a bit warm and is probably causing a yeast imbalance which is what's affecting the breads. Do you have a refrigerator? you could store in the fridge. Then the night before you want to make bread, pull the starter out of the fridge and feed it. The next morning, use it for the bread making and then put it back in the fridge until next time. See how that works for you.👍😊
Oh my! What if you didn't throw the hooch liquid out and you just feed it?
That's fine, no harm.
How do people keep the starter in 79 - 82 degrees? I live in the midwest and in the winter keep the house at 68. I tried putting it in the oven with the light on but it fried the starter (too hot). Where the heck do I put it?
I've seen some people recommend the microwave
U can buy temp controlled mat- almost like a heating pad. But u can control the temp and see it.
Amazon.
Please tell me why it stinks? I’ve done it three times and it stinks by third day??
It stinks because it's rotting. There must not be be alive bacteria in the flour. I recommend trying with another brand of flour that is minimally processed.👍
Too much water!! Thank-you!
The best videos ive found for thiw content. Follow from me xx
A gorgeous lady. She looks like Danni Ashe.
🦝
YOU DIDNT EXPLAIN WHY MOLD KEEPS FORMING??? I WATCHED THE WHOLE VIDEO ONLY TO HAVE 1 MINUTE OF MOLD 😢
As for why the mould, your batch was contaminated, and was not acidic enough to prevent the mold spores from growing.
External contamination. Make sure your jars, lids, tools and most importantly - hands are clean (high temperature water helps a lot) and that no garbage falls into your clean jars when you process the sourdough.
Hate to say it, but at the beginning of the video she laid out all of the chapters and told you if you would like you could skip to the chapter that was pertinent to you and your issue. Really if you're that concerned about mold, why don't you watch a couple more videos and google it, and if in doubt toss it and start again
@@jenclark-yr5bg
Good advice TFS !!
Wow. If you continuously are getting mold please check your house for mold contamination. This happening may be a blessing in disguise.
Thanks!
Thank you so much!
Since it’s winter time (I’m in Canada) and the temperature in the house is lower than 26C, do you think I could use the bread proof of my oven or it will be too warm…. Because my starter dough is not bubbling and/or doubling. Or can you recommend a bread proofer please. Happy holidays from Canada 🎄
I have the same problem. The oven is too warm and will kill it. This is the proofer I use and it solved my problem. Beyond starter, I use it for the sourdough bulk rise phase. Without it my bulk rises are 12+ hours and with it they are a normal 4-6 hours. amzn.to/3TBoWjW
Thanks for the advised. My daughter bought this for me as a gift 😊 and my questions now is my starter still doesn’t bubbles so what should be my feeding until it bubbles. I should mention that is raised but there’s no bubbles at all 😢 I keep the temperature at 80
Thanks!
Thank you so much!
Thanks!
Thank you so much!😊