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Randomactsofso… on 22 Apr 2020 at 07:01

Hi fellow bakers,

I have been lurking on this site for a few days now but figured it's time to make an account as I'm not going to find the answers I'm looking for by constantly Googling 'why does my starter...<insert search term>'.

 

I, like many other, new to the world of sourdough starters.After a long wait I have managed to finally obtain strong white bread flour and have begun my starters.

 

For starter #1 I have been keeping 70g or starter up until today where I have reduced to 50g and feeding with 50g each of wholemeal and strong white bread flour and 100g of bottled water. Starter #1 has developed quite the smell that I can only describe as paint thinner-like (it's on day 6) and is doubling in size and I have resorted to feeding twice a day to stem the smell. I've read what the smell is caused by but is this normal and would it suggest my starter isn't ready yet?

Thanks in advance and sorry for the weird formatting! 

That is what a nice starter looks like from the top.  It looks ready for baking.  The smell is supposed to be strong, and people's noses differ as do their descriptions of the odor.  Are you ready to bake?

Happy starter building and baking -- and stay safe.

Ted

From the photo you post there's not a whole lot of bubbles, but sometimes the surface doesn't have bubbles at all. Maybe a photo from the side during its peak would help? 

From my experience If it's doubling in size and it's day 6 makes me think that it's ready. But since you're saying the smell is paint-like I'm feeling it might need a few more days to mature. When I started my starter last year it took me about 14 days to get a consistent and flavourful starter. 

I would suggest lower the amount you keep to limit waste (25-30g would be sufficient). And try feeding 1:2:2, to do that you can take 10g out of the original starter and feed it 20g flour and 20g water in a separate jar. Fed the original starter as usual. If the overfed one smells better than the original one after it peaks then you know it's time to up its feedings :)

Thanks for the picture! It seems the starter is on the thinner side, if you want a starter with bigger air bubbles and more volume you can try to thicken it up by adding extra 5g of flour at a time until it reaches a consistency of a paste (like tomato paste-ish). But sure go ahead and try bake a loaf! 

Hey Anne, 

I decided to give it a go with the starter and here is my first ever attempt...a lot to learn but I'm pretty proud.

Just out the oven so haven't had the chance to look inside yet.

20200423_210940.jpg

Good.  That's why I initially suggested that you go ahead and bake.

Was there any commercial yeast in the recipe, or was this a pure sourdough?

Happy baking -- and stay healthy.

Ted

Hey Ted,

Thanks again for you advice!

It was pure sourdough, the only thing I changed throughout my starter was the flour type as the one I was originally using had something called 'flour treatment agent' in it, so I searched every mill in the UK to get hold of some stoneground strong white flour (virtually impossible to get hold of given current situation) and managed to finally get some so I swapped over. I was also originally not using measurements (for discarding) as the recipe I was following called for 'discarding half' at a time and I think that made a huge difference. 

I've also started a new starter using just the organic flours I purchased to see if I get a different result, already noticing s difference in the smell of the starter.

Hope you keep well and thanks again.

Hi there,

Re flour, do you have any independent bakeries or health food shops near you? I've been hugely struggling but found my local bakery are selling 2.5kg bags of bread flour and, surprisingly, a health food shop near me selling loose flour from 25kg bags. I am in the city though.

Ned

Wow that looks fantastic! Just out of curiosity, since you did so well on your first try, did you use a dutch oven or rocks and towel rolls to produce steam? 

Thanks Anne, that's really kind!

I actually don't have a Dutch oven or really a suitable surface so I used the flat surface of my cast iron griddle surface with some baking parchment on it, seemed to have worked a treat and I popped a baking tray with water in bottom of oven but I didn't seem to get a lot of  also steam.

I also didnt have a knife lame so cleaned up a razor blade from a shaver and used that. Things you'll do in a pandemic when everything is sold out!

From your description, I believe your starter is ready to be used.  Try it.  What do you have to lose?

Ford 

Thank you for getting back to me all. I will definitely try a loaf tomorrow, as you say..what's there to lose?

 

Here it is from the side as requested :

 

20200422_165144.jpg