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Post by garny119 on Feb 2, 2013 9:32:21 GMT -5
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!
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Post by cashen10 on Feb 2, 2013 11:22:49 GMT -5
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.
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beckyd
Junior Member
Posts: 121
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Post by beckyd on Feb 2, 2013 13:52:57 GMT -5
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.
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Post by garny119 on Feb 2, 2013 16:59:03 GMT -5
Thanks!
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Post by christineg on Feb 2, 2013 18:37:23 GMT -5
Is it normal to not have hooch? I never do and have a beautiful, mature starter.
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beckyd
Junior Member
Posts: 121
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Post by beckyd on Feb 2, 2013 19:14:21 GMT -5
There have been times that I've not had hooch on mine, but there are plenty of times that it does. I'm not sure what makes the difference, but it works either way.
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Post by garny119 on Feb 6, 2013 10:50:36 GMT -5
Where I do store my starter after the seven days? Fridge? And do I keep feeding it every day if it goes in the fridge?
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Post by RNronna on Jul 20, 2013 15:38:39 GMT -5
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!!
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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.
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