So I've started a number of sourdough starters since this quarantine, and I've made successful and very strong starters in the past as well as some pretty tasty loaves of sourdough bread. But it's been a few years and my original starter finally kicked the bucket so I'm starting fresh.
Now my problem is that my starter with the classic 1:1:1 100%hydration ratio is causing me a lot of problems. Firstly unlike most others I've seen it's always super loose whenever it gets active. It starts out as a fairly standard slightly thick paste, and then once I get to the next feeding it turns into soup!
I see some good bubble formation, but not a lot of rise, I've done the float test by pouring it and it floats just fine. But when I try to make some bread with it the other day it was literally turning my dough into soup (70% hydration), can't hold its shape or anything. I know I can handle up to 85% hydration doughs, but this was another beast altogether, reminds me of when I was first starting out baking bread, but I guess it has been a few years since I made any and this quarantine is giving me the chance to get back into it.
When I first made my original starter I never really measured, I always just did it by eye, going by texture rather than percentage. It was always super active and even would overflow the little clay pot I used to keep it in, unlike the glass jars I have my current starter in.
Any insights, suggestions, advice?
WhileThe Pineapple Juice Solution is rightfully touted as a nearly bulletproof means for launching a starter, there's also a fascinating exchange between Debra Wink and another Fresh Loafian who was struggling with starter problems like you describe. Read through the posts that follow Debra's article to see how that resolved.
Best of luck with your starter.
Paul
My old starter has gone bad in the fridge after a few months of negligence and I've started a new starter recently. During this time I found out that when the starter is going through its "bad bacteria" phase it gets really soupy after a day of fermentation, no matter how thick you made it during feedings.
I got through this phase by leaving it on the counter for 2 days, and then resume to 1 feeding everyday, and the smell became normal. If that doesn't work then leave it on the counter for another 2 days, so that excessive fermentation would bring pH down to a point that the bad bacterias can't live in the environment any more.
Keep faith in your little starter! And yes I don't feed with scales either. I just go with my feelings and it's thriving now!
I have been attempting my first starter and finally have it behaving properly after 9 days. I found that I needed to keep it in a warmer spot ( right behind my computer tower ) and fed it only 3 rounded tbsp white flour and 3 scant tbsp water daily. My first loaf isnt perfect but I know now how to improve my final product.
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