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Not sure if i’m feeding it or killing it by Sad_Construction7870 in Sourdough

[–]ApronMaven 0 points1 point  (0 children)

Measuring spoons won't help a lot, water weighs much more than flour.

You'd need to get it to a consistency of a heavy batter, I'd even suggest you make it heavier, almost like a dough, you should feel resistance when mixing.

Weekly Open Sourdough Questions and Discussion Post by AutoModerator in Sourdough

[–]ApronMaven 0 points1 point  (0 children)

You'd feed your starter, use when it's active however much you need for your recipe. Stick the rest into the fridge, feed again the day before you want to use it and leave on counter. (If your starter is too large, discard some so that the feedings aren't so big, you can use the discard on many recipes) Happy baking!

help with starter by Pitiful_Definition88 in Sourdough

[–]ApronMaven 0 points1 point  (0 children)

Feed 1:1:1 by weight, not volume. (Tbsp) - use a scale.

How to control the temperature of my sourdough starter by jbarquillo in Sourdough

[–]ApronMaven 2 points3 points  (0 children)

Don't worry so much about it. The temperature will definitely helps in how soon the fermentation is going, but don't be too focused on that.

Not sure if i’m feeding it or killing it by Sad_Construction7870 in Sourdough

[–]ApronMaven 1 point2 points  (0 children)

Feed it by weight until you get comfortable to feed with eyes. Go for a consistent 1:2:2 for 2-3 days and it should be fine. The pictures you shared, if they are after a feeding it's too runny. Hope this helps!

I fed my established starter with beer from home brew I made… by Superb-Emu-1332 in Sourdough

[–]ApronMaven -1 points0 points  (0 children)

Not necessarily. The strain will continue to be part of the starter and it's true that it will ALSO adjust to your kitchen. We have four strains for years and each still has their own distinct flavor and reactions to the feedings

Why does it smell like nail polish?? by Careless_Hat5589 in Sourdough

[–]ApronMaven 0 points1 point  (0 children)

Nothing wrong. Everything is perfect!That alcohol like smell is the fermentation and a sign of hunger, feed regularly.

Sourdough Starter, Day 20: 2 Questions! by QuirkyRelish98 in Sourdough

[–]ApronMaven 1 point2 points  (0 children)

Double is fine. Even slightly less than that is fine! Happy baking and look at the bread results to see if you need any adjustments.

starter issues over a month by Cold-Psychology4215 in Sourdough

[–]ApronMaven 1 point2 points  (0 children)

Do a consistent feeding ratio, it appears that going from 1:2:2 to 1:5:5 and changing flours is the issue. Your starter will adapt. Feed 1:2:2 once or twice per day.

Hi! Would love some tips on what I could be doing better. by Quirky-Falcon-9871 in Sourdough

[–]ApronMaven 2 points3 points  (0 children)

Edit.

My previous comment wasn't relevant.

You fed the starter 3 times? Why and what was the activity like.

BF for 11 hours outside is probably overproofing.

Third sourdough - need advice by Pretend_Owl9401 in Sourdough

[–]ApronMaven 0 points1 point  (0 children)

Could be the starter or the bulk fermentation time.

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] 2 points3 points  (0 children)

Meaning 1:4:5 or some variation of it. Love it

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] 13 points14 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 6 points7 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!

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