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  • Sussan Estela Olaya

    Administrador
    enero 20, 2025 en 02:27
    Level: favicon spaced Scoolinary Team

    Hi Mina.

    Welcome to the Scoolinary community! Thank you for your question.

    Here are some insights into what might be happening with your starter:

    The water on the surface of your sourdough starter can be caused by several factors:

    <b style=”background-color: var(–bb-content-background-color); font-family: inherit; font-size: inherit; color: var(–bb-body-text-color);”> Liquid separation (hooch): It’s common for a sourdough starter to form a liquid called “hooch” when the yeast runs out of food. This happens if it has gone too long without being fed. This liquid is a byproduct of fermentation and may appear clear or slightly dark.

    Unbalanced hydration: If your mixture has a higher-than-usual water content, some of the liquid may separate from the solids.

    Ambient temperature: If the temperature where you keep your starter is high, it can speed up yeast activity, causing it to consume nutrients faster and produce this liquid.

    Lack of feeding: If you haven’t fed your starter in the past few days, it’s likely “hungry.” This slows down its activity, and water starts to accumulate on the surface.

    What you can do:

    -Stir and feed: Mix the liquid back into the rest of the starter and feed it with equal parts flour and water (e.g., 50 g each). This will reactivate the yeast and healthy bacteria.

    -Feeding frequency: Adjust how often you feed your starter based on the temperature and its activity (1–2 times a day if kept at room temperature).

    -Controlled temperature: If it’s warm, you could refrigerate your starter to slow down its activity.

    Keep in mind that each type of flour behaves and reacts differently. By applying these tips, your starter should improve.

    I hope this information helps.

    Best regards!

    • Mina Kalajdzic

      Miembro
      enero 20, 2025 en 03:11

      Thank you.

      it is first day of starter. Water was scaled properly, maybe temperature.

      i don’t think starter is hungry

      i will try some of your tips

      thank you

      • Sussan Estela Olaya

        Administrador
        enero 20, 2025 en 13:24
        Level: favicon spaced Scoolinary Team

        Hi Mina.

        Great! Remember that during the first few days, it’s normal for a sourdough starter to show little to no activity, which doesn’t mean it’s bad or dead. Some starters are more active as they mature or as the days go by. I always say that every sourdough starter has its own unique personality 😅.

        Feel free to reach out if you have any other questions—I’ll be happy to help you out!

        Best regards.

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