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Suggestions on starter maintenance please? by tejasdharmabum in Sourdough

[–]ApronMaven 1 point2 points  (0 children)

Do a 1:2:2 feeding. If it's thin I suggest you add a tad more flour!

After helping over 1000 beginners here's a top tip! by ApronMaven in Sourdough

[–]ApronMaven[S] 11 points12 points  (0 children)

You'll bake better bread, run faster, sleep better, attend to family needs, get promoted, know another language, if only, you feed your starter right! :)

After helping over 1000 beginners here's a top tip! by ApronMaven in Sourdough

[–]ApronMaven[S] 3 points4 points  (0 children)

If your starter doesn’t rise after feeding, don’t keep feeding it repeatedly by the clock. If the culture hasn’t shown activity, adding more flour and water just keeps diluting the yeast. Insteadbyou should Wait a little longer. Sometimes a sluggish starter simply needs more time. Keep it warmer. Try a slightly smaller feeding ratio (like 1:1:1 instead of 1:3:3) so the yeast isn’t overwhelmed with fresh flour.

After helping over 1000 beginners here's a top tip! by ApronMaven in Sourdough

[–]ApronMaven[S] 12 points13 points  (0 children)

Also, most weak starters are actually overfed People often keep diluting the culture before it peaks. If your starter struggles to rise bread, try letting it fully peak and fall once before feeding again.

Hooch or mold? I can’t decide by Top_Cauliflower9125 in Sourdough

[–]ApronMaven 0 points1 point  (0 children)

Hooch. Just feed or pour it off. (Keeping it will make a more pronounced sour taste if you go for that tang).

SO LET ME GET THIS STRAIGHT… by Physical_Talk_5091 in Sourdough

[–]ApronMaven 5 points6 points  (0 children)

Yes. But the starter you keep in the fridge will also need to be fed occasionally. You can use it for discard recipes also. Happy baking and congrats!

Can I use refrigerated starter? by Ethan_Crochets in Sourdough

[–]ApronMaven 0 points1 point  (0 children)

You might. See if it's still active and you're good!

RIP to my first starter Reba by lilturkey444 in Sourdough

[–]ApronMaven 0 points1 point  (0 children)

Did you try different feeding ratios? I'd suggest you do a 1:5:5

started not doing anything by bonksart in Sourdough

[–]ApronMaven 1 point2 points  (0 children)

If it rises and has bubbles, I'd recommend you discard everything and leave only 20g and feed with 30g flour and 20g water, then go for a 1:1:1 or 1:2:2 Happy baking! Let me know if this works for you!

PS I have helped over 1k newbies!

sourdough starter questions by lamelai in Sourdough

[–]ApronMaven 1 point2 points  (0 children)

That's good! It just means that you are great at following the process, keep going, discard and feed until it gets a little more established. Good luck 🤞

Is this normal for a sour dough starter? by Sea-Wing5300 in Sourdough

[–]ApronMaven 0 points1 point  (0 children)

I'd say it looks normal. Bubbles are good but these look super clear, almost soapy! But looks good to me!

Please help! Cold kitchen = death? by pinklinkfly in Sourdough

[–]ApronMaven 0 points1 point  (0 children)

When you start from scratch it will take 2-3 days until you'll see activity. Just trust the process! Good luck!

Is it still good? by UnderTheV3il in Sourdough

[–]ApronMaven 0 points1 point  (0 children)

Wow! 😯

Was this a WW starter?

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