Sourdough Starter Help

[genou]

I thought I'd give this a go. Started it yesterday - 4oz flour / 4oz water in a Kilner jar. Instructions I found reckoned a 750ml jar, but eyeballing what I have I think it is a litre. In an attempt to match the requirement for constant 70-75F I put it in the airing cupboard. This morning it was alive and active. and I fed it another 4/4 ozs. Looking at it this evening, it seems to be reaching the capacity of the jar. So what should my plan be? The instructions I have assume it will be fed twice more before using it, and I get the impression that there are maturity issues about using it.

I appreciate I can knock it down / discard some , but help - what is my best course here.

[6Tricia]

Discard half of it each day till it's ready to use. Mine is 5 years old so I frequently have to discard some. On baking day I take out about 100g, feed with 50g/50g flour/water (my recipe calls for 150g starter) about 6 hours before starting the recipe using the overnight method. Never fails!

Tricia

[sg31]

You can throw nearly all the existing sourdough away before adding the 50/50 mix. It's a yeast so even the scrapings in an otherwise empty jar is enough to continue the culture.

These You Tube videos are a good explanation of the whole process.

https://www.youtube.com/watch?v=_q61EdnpxuY
https://www.youtube.com/watch?v=XnfKeAHUcCI

This is a good loaf to start with.

https://www.bakewithjack.co.uk/blog-1/2 ... -beginners

[genou]

You can throw nearly all the existing sourdough away before adding the 50/50 mix.

Thanks. I started this an whim, and only really looked at how to get it going. I suppose I had in my head that I need an amount that's enough to allow a loaf to start and leave enough to keep the starter itself going. Anyway, panic over - it had subsided by this morning and I've fed it as normal. I'm quite looking forward to a first loaf. I'm not sure my fellow inmates are.

[sg31]

Thanks. I started this an whim, and only really looked at how to get it going. I suppose I had in my head that I need an amount that's enough to allow a loaf to start and leave enough to keep the starter itself going. Anyway, panic over - it had subsided by this morning and I've fed it as normal. I'm quite looking forward to a first loaf. I'm not sure my fellow inmates are.

Don't eat it all at once. It's great fresh but even better toasted. I like mine with butter containing particles of sea salt. It's amazing.

[neversay]

I've treated mine badly and not 'fed' it for three days, so there's a solid layer and a liquid layer. Is it still good to use or do I have to start again?

[Midsmartin]

It's pretty tolerant I think. I'd throw away the top if it's going mouldy or particularly crusty. Otherwise it'll be fine. Worst case is there will be some extra flavour!

[neversay]

It's pretty tolerant I think. I'd throw away the top if it's going mouldy or particularly crusty. Otherwise it'll be fine. Worst case is there will be some extra flavour!

Thanks. I'm also new to making kefir which seems to be going well but the thought of eating rancid ingredients makes my stomach churn (too many bad memories of sniffing bad milk in student kitchens).

[sg31]

I've treated mine badly and not 'fed' it for three days, so there's a solid layer and a liquid layer. Is it still good to use or do I have to start again?

If it's an established starter you can just stir it all back together and feed it again without any problem. I keep my 4 year old starter in the fridge and feed it one a week and it's fine. I had a previous starter gor a few years before that and did the same process.

My starter is currently in the freezer to conserve flour. When I need it I'll take it out, wait for it to thaw, feed it a couple of times and it wil be good to go.