Hi everyone,
It's my first time experimenting with starters and I started one a few days ago with equal amounts of sprouted buckwheat flour and water. About 2 or 3 days into the process, I noticed a pink tinted layer on top. Not knowing any better, I just mixed it in and continued feeding the starter. I keep reading that this is a sign that my starter has gone bad, but when I smelled it, it smelled fine. It almost had a yogurty smell to it, like lactic acid was present. I have now started adding rice flour to feed it and it seems normal in terms of color. I am also noticing some tiny bubbles on day 4. Can anyone advice me on whether it would be safe to use it for baking? Can the color just be a result of the flour used? Any feedback is appreciated. Thanks
Did your starter recipe originally call for buckwheat?
I didn't use a specific recipe, but just did some general research on how to make gluten free sourdough. Buckwheat flour was among the flours suggested for making a starter. So I followed the ratios indicated and went for it.
There are quite a few variables to experiment with, some of which might be sort of constrained by your situation and equipment - and, in addition, sometimes recipes come with built-in assumptions.
I think sourdough is a bit like having a really weird friend - odd habits, very rigid and particular preferences, highly skilled at work, hypersensitive but tough at the same time, and barely ever listens - and who just sits still for long periods of time, but then takes drastic action, never discussing or explaining anything. ?
Different flours (esp GF) can have different colors, at times. If it smelled ok, use it. When it smells really bad-don't.
THIS is a wonderful site I just found, tho I have looked for this type of site in the past. Interestingly, I found it using the search words "buckwheat baking flour, pink color". You have to add "flour" in there or all you get are sites about a paint color called "buckwheat flour".
Enjoy!
Rye and wheat have (different) traits in their chemistry that make them (in different ways) inherently better than most other things, at forming a dough that will rise. When you're using other than rye and wheat, there's more reliance on your own skill and ingenuity, and less assistance from your ingredients. Troubleshooting the process may therefore feel random at first, or like an uphill battle, but don't give up.
I have worked a lot with fermented buckwheat and a pink tinge is normal - I have come to the conclusion that it's part of the reaction when hydrated buckwheat hits air. It has never seemed a precursor to mould for me. Buckwheat fermenting can also have quite a 'bad' smell. Don't be put off, it tastes great.
Thank you for the feedback everyone! I ended up using the starter to make some gluten free bread and it was a success. I still have a lot to learn and have been experimenting with different flours and different rising times, both with regular flour and gluten free flours. I will post some pictures of the loafs I've made so far!
I am very interested to hear about your experiences! Looking forward to your posts and pictures!