I am in the middle of making my sour dough starter for the first time, and it's smelling like it is fermenting, has a few bubbles, but it has separated with a layer of liquid on top and the wet flour below. Is this separation normal? Thanks!
This is normal. You can either drain off some of the liquid or just mix it back in. Mine did this yesterday & when I fed it I used 1c flour & 1/2c water & then just mixed all the extra liquid back into the starter. I didn't have as much separation this morning.
Wife to 1 amazing man, Mama to 8 spectacular kiddos. I am one blessed, happy Mama...working hard to be a Trim, Healthy Mama
It's called hooch and it's normal with sourdough starter. If you consistently pour it off your starter will become thicker and thicker. You should always stir it back in unless, for some reason, it smells bad. Then you should replace it with an equal amount of water.
I'm making my first sourdough starter and it smelled REALLY BAD the first few days. I kept walking by my pantry and asking my dogs "Which one of you threw up?" Now it just smells really sour (it's been going for about 5 days now). It is definitely fermenting, it's bubbling away nicely but I am worried that it's not good because of the smell. Also I never had hooch, in fact it was often dry on the top when I would go to feed it. Should I toss it and start over??
Second question. It's just me and the hubster, I don't need 6 loaves of bread. Does anyone have a smaller portion recipe to use? Thanks!!
Post by lovemylife7 on Jul 31, 2013 7:59:51 GMT -5
I set my first batch of sourdough to rise last night, but it didn't rise at all that I can tell. I guess that means I didn't catch any good yeast, though it smells and tastes sour. I guess I'll bake it, but would love some helpful hints on how to continue from here. I was also wondering about whether you can add less flour each day and not bake as often. I'm not sure we'll eat 5 loaves every week, since we tend toward S meals.
sgrbear: I have a question! (And I don't even know how to make a thread so hoping it is found here!)
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alicia2578: I love the Taste of Thialand Soup!!!
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steffanie3: Me too alicia2578, I haven't made it in a while, thanks for the reminder
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stacylynn: Help! What type of snack do I get when I mix a (green) golden delicious apple with a (1 oz.) slice of cheese? Is this a cross-over?
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steffanie3: An E, the cheese is pretty close to your tsp of added fat in an E
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mamaonley: and I've tried to make the skinny chocolate at least a dozen times, a bunch of different ways...it NEVER comes out right...it's either too chalky, or too gritty, or too sweet, or not sweet enough...PLEASE SOMEONE HELP!!! I love chocolate
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stacylynn: Got another one for you: Zone Bar with 210 cal; 7 g fat; 23 carbs (eek!); 3 g fiber; 15 gm sugar and 14 gm protein would fall under what category? Mess up? IMA goof-ball? Oops? Really...how do I categorize this poor choice?
Sept 9, 2014 19:52:07 GMT -5
steffanie3: Probably a start again in three hours Or off plan
Sept 9, 2014 22:50:38 GMT -5
stacylynn: Thank you, Steffanie3. Your answer was swirling around in my head, but who wants to admit it? Life happens...then you jump back on the THM band-wagon! Blessings...
Sept 10, 2014 9:49:52 GMT -5
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steffanie3: And it was a way better choice than many things I am sure.
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stacylynn: Thanks, Steffanie3! You are kind!
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steffanie3: Please join in on Menu Monday http://trimhealthymama.freeforums.net/thread/3073/menu-monday-september-15th
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gramto9: can someone tell me how to access the various "groups"..... I think there are some I would be interested in...thanks...jj
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Sept 20, 2014 12:13:25 GMT -5
stacylynn: Gramto9: what groups are you referring?
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steffanie3: There are facebook groups, on here there a few threads of mamas that are grandmas, more to lose, international, but mostly it is by topic
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Sept 21, 2014 20:57:25 GMT -5