I started making sourdough in mid-march with starter I made from scratch. I've been baking a loaf or two almost every day so my learning curve has been quick but this weekend my starter went super runny. I lost 3 days of baking because it was so runny and it wouldn't grow. I finally tossed almost all of it out and added flour 1:2:2 or probably even less than "1" and it seems much more normal today. I'm sure it's user error - what did I do wrong? I do have some in the fridge and some dried so I could use that but I wanted to recover the one I ve been suing
also I did feed it straight bread flour which started the problem. It was lumpy and I didn't mix it as well as I should have but after that I fed it once with straight bread which was mixed very well and next time I used full whole wheat. IDK If that helps or makes it more ridiculous.
If it’s smelling good, you didn’t do anything specifically “wrong” you just needed to change the feeding ratio to fit your flour and environment. Sometimes that’s 1:2:2 it may be up to 1:5:5. Just try a few different ones out and see how they grow. Sometimes depending on the flour you may even want to drop to 1:1.8:2 or 1:1.6:2 to drop the hydration of the starter to 90 or 80%. These are still considered liquid starters, all the way down to about 75%. 75 and under I’d call stiff starters
I didn't post questions beforehand! -whats the minimun time to rest the before bake -Now I only found white plain flour, and in Mexico normally its not easy to find different types of flour, it's whole or white. I don't like the flavor of plain white, how can I improve flavor? -I don't have gadgets like dutch oven, or the basket... can you share hacks or pointers for great loafs without gadgets
minimum time to rest is 4-6 hours if you keep it warm, but won't have the same digestibility as it would if you gave it some time in the fridge. Mix some whole and white. I feed my sourdough 50/50. Do 80/20 in your bread. Use my signature sourdough recipe, no basket needed. Bake on a stone if you have it, otherwise on parchment paper on a baking pan, and put another pan of water in the oven to make steam for the first 30 minutes of the bake. Good luck!
I started making sourdough in mid-march with starter I made from scratch. I've been baking a loaf or two almost every day so my learning curve has been quick but this weekend my starter went super runny. I lost 3 days of baking because it was so runny and it wouldn't grow. I finally tossed almost all of it out and added flour 1:2:2 or probably even less than "1" and it seems much more normal today. I'm sure it's user error - what did I do wrong? I do have some in the fridge and some dried so I could use that but I wanted to recover the one I ve been suing
also I did feed it straight bread flour which started the problem. It was lumpy and I didn't mix it as well as I should have but after that I fed it once with straight bread which was mixed very well and next time I used full whole wheat. IDK If that helps or makes it more ridiculous.
If it’s smelling good, you didn’t do anything specifically “wrong” you just needed to change the feeding ratio to fit your flour and environment. Sometimes that’s 1:2:2 it may be up to 1:5:5. Just try a few different ones out and see how they grow. Sometimes depending on the flour you may even want to drop to 1:1.8:2 or 1:1.6:2 to drop the hydration of the starter to 90 or 80%. These are still considered liquid starters, all the way down to about 75%. 75 and under I’d call stiff starters
I didn't post questions beforehand!
-whats the minimun time to rest the before bake
-Now I only found white plain flour, and in Mexico normally its not easy to find different types of flour, it's whole or white.
I don't like the flavor of plain white, how can I improve flavor?
-I don't have gadgets like dutch oven, or the basket... can you share hacks or pointers for great loafs without gadgets
minimum time to rest is 4-6 hours if you keep it warm, but won't have the same digestibility as it would if you gave it some time in the fridge. Mix some whole and white. I feed my sourdough 50/50. Do 80/20 in your bread. Use my signature sourdough recipe, no basket needed. Bake on a stone if you have it, otherwise on parchment paper on a baking pan, and put another pan of water in the oven to make steam for the first 30 minutes of the bake. Good luck!
@@rosehillsourdough thank you! 🌱 I'm still on creating the starter. Exciting!