in my country, eating raw flour will get you sick but it seems the same is not the case in us. I noticed this after multiple cooks tasted their thing after adding flour, but pointed out that you can't taste it once eggs are added. I can ear raw eggs, no problem, but raw flour, nope. so, basically, flour in my country contains some pretty nasty microbes and if i were to try making the starter with my flour, would it ever develop good bacteria, when there's so much bad stuff inside?
It isn't recommended to consume raw flour here either. But I think people are still more worried about raw eggs haha! So you may still be able to get a healthy starter going!
My sourdough starter gets a liquid layer every time I feed it and it doesn’t double in size. Am I using too much water? I was going 1/2c flour 1/2c water. Now after watching your video I see I need to weigh it in a ratio better. Would this help?
How long do you go between feedings? If you wait too long after "peak" it can develop a liquid layer on top known as "hooch." This isn't harmful, it simply means your starter is really hungry and needs to be fed. Some people pour off the hooch before feeding, and some just stir it in. It's okay to feed your starter at a different hydration level than I do, but I highly suggest weighing the flour and water if you decide to use one of my recipes. Otherwise you'll get a slightly different result than I do!
I was very busy the last month and forgot to feed my sourdough starter and when I checked it today it had formed a semi-solid layer on the surface so I removed it and fed it and left it and it doubled but the smell was very strong is this Does this mean I can't use it?
If it smells like vinegar, it probably means it that your starter is still hungry and it would be a good idea to go through a few feeding cycles before you bake with it. Or it could be that you caught it after peak and it started to smell more sour. If it’s consistently doubling and smelling pleasantly of yeast at peak, it should be ready to be baked with again. If not, just keep feeding it regularly and it should bounce back!
@ButteredSideUp It's actually smelling more sour. Thank you so much. I actually keep it in the fridge and feed it every week or two but I've been really busy the past month. Should I continue feeding at the same rate or increase it until I am sure the yeast is alive?
@@ButteredSideUp After the sourdough starter doubled, I put it in the fridge and it is still at the same height. Should I continue to feed it this number of times even while it is in the fridge? I apologize for my many questions, but I am a beginner in making bread with sourdough. ❤️😚
Get my Sourdough Cookbook: bit.ly/butteredsideupsourdoughebook
This is crazy perfect timing, I have a Weck jar, spring water, and whole wheat flour ready to go and I had been planning to make it today 😂
Awesome! I wish you good luck! Let me know if you run into any questions.
in my country, eating raw flour will get you sick but it seems the same is not the case in us. I noticed this after multiple cooks tasted their thing after adding flour, but pointed out that you can't taste it once eggs are added. I can ear raw eggs, no problem, but raw flour, nope. so, basically, flour in my country contains some pretty nasty microbes and if i were to try making the starter with my flour, would it ever develop good bacteria, when there's so much bad stuff inside?
It isn't recommended to consume raw flour here either. But I think people are still more worried about raw eggs haha! So you may still be able to get a healthy starter going!
My sourdough starter gets a liquid layer every time I feed it and it doesn’t double in size. Am I using too much water? I was going 1/2c flour 1/2c water. Now after watching your video I see I need to weigh it in a ratio better. Would this help?
How long do you go between feedings? If you wait too long after "peak" it can develop a liquid layer on top known as "hooch." This isn't harmful, it simply means your starter is really hungry and needs to be fed. Some people pour off the hooch before feeding, and some just stir it in. It's okay to feed your starter at a different hydration level than I do, but I highly suggest weighing the flour and water if you decide to use one of my recipes. Otherwise you'll get a slightly different result than I do!
I was very busy the last month and forgot to feed my sourdough starter and when I checked it today it had formed a semi-solid layer on the surface so I removed it and fed it and left it and it doubled but the smell was very strong is this Does this mean I can't use it?
If it smells like vinegar, it probably means it that your starter is still hungry and it would be a good idea to go through a few feeding cycles before you bake with it. Or it could be that you caught it after peak and it started to smell more sour. If it’s consistently doubling and smelling pleasantly of yeast at peak, it should be ready to be baked with again. If not, just keep feeding it regularly and it should bounce back!
@ButteredSideUp It's actually smelling more sour. Thank you so much. I actually keep it in the fridge and feed it every week or two but I've been really busy the past month. Should I continue feeding at the same rate or increase it until I am sure the yeast is alive?
@@سلمي-ذ3د I would feed it more often until it's showing signs of strength such as doubling regularly and smelling pleasant
@@ButteredSideUp After the sourdough starter doubled, I put it in the fridge and it is still at the same height. Should I continue to feed it this number of times even while it is in the fridge? I apologize for my many questions, but I am a beginner in making bread with sourdough. ❤️😚