{"id":129339,"date":"2025-03-12T22:15:54","date_gmt":"2025-03-12T22:15:54","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/sourdough-starter-troubleshooting-the-bread-she-bakes\/"},"modified":"2025-03-12T22:15:54","modified_gmt":"2025-03-12T22:15:54","slug":"sourdough-starter-troubleshooting-the-bread-she-bakes","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=129339","title":{"rendered":"Sourdough Starter Troubleshooting &#8211; The Bread She Bakes"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div itemprop=\"text\">\n<p>The current COVID-19 related lockdown, the social distancing and self isolation measures offer for many an opportunity to dabble in sourdough baking. And with a first foray into cultivating a sourdough starter comes the need for sourdough starter troubleshooting. <\/p>\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"640\" height=\"427\" data-lazy-type=\"image\" src=\"https:\/\/www.thebreadshebakes.com\/wp-content\/uploads\/2015\/10\/Rye-sourdough-starter-recipe.jpg\" alt=\"Rye sourdough starter recipe\" class=\"lazy lazy-hidden wp-image-3584\" srcset=\"https:\/\/www.thebreadshebakes.com\/wp-content\/uploads\/2015\/10\/Rye-sourdough-starter-recipe.jpg 640w, https:\/\/www.thebreadshebakes.com\/wp-content\/uploads\/2015\/10\/Rye-sourdough-starter-recipe-300x200.jpg 300w\" data-lazy-sizes=\"(max-width: 640px) 100vw, 640px\"\/><img fetchpriority=\"high\" decoding=\"async\" width=\"640\" height=\"427\" src=\"https:\/\/www.thebreadshebakes.com\/wp-content\/uploads\/2015\/10\/Rye-sourdough-starter-recipe.jpg\" alt=\"Rye sourdough starter recipe\" class=\"wp-image-3584\" srcset=\"https:\/\/www.thebreadshebakes.com\/wp-content\/uploads\/2015\/10\/Rye-sourdough-starter-recipe.jpg 640w, https:\/\/www.thebreadshebakes.com\/wp-content\/uploads\/2015\/10\/Rye-sourdough-starter-recipe-300x200.jpg 300w\" sizes=\"(max-width: 640px) 100vw, 640px\"\/><figcaption>Rye sourdough starter recipe<\/figcaption><\/figure>\n<p>This post is aimed at answering your sourdough starter questions so you can overcome any issues and problems you may encounter along the way.<\/p>\n<h2 class=\"wp-block-heading\">Sourdough Starter Problems \u2013 Your Questions Answered<\/h2>\n<p>Below, you will find a list of frequently asked sourdough starter questions. If you do have additional questions, please leave a comment at the end of this post and I\u2019ll cover the answer by updating this list of FAQs.<\/p>\n<p>The following trusted book companions have helped me resolve many of my own sourdough starter problems, and as such, I\u2019ve included some helpful suggestions from the books in the below answers:<\/p>\n<h3 class=\"wp-block-heading\">What   ingredients do I need to make sourdough starter from scratch?<\/h3>\n<ul class=\"wp-block-list\">\n<li>All that is needed to produce a sourdough starter from scratch is that flour and water are combined and left in a warm place. The magic will happen from there.<\/li>\n<li>Natural yeasts and lactic acid bacteria are present in any sample of spelt, wheat or rye flour. Water and warmth provide the conditions for their growth. Flour contains everything necessary to sustain a sourdough.<\/li>\n<li>Often suggested additional ingredients such as apple, grapes, milk,  pineapple juice, vinegar, yoghurt, kefir, yeast or raisins which are meant to act as aids in developing the starter, are simply not required.<\/li>\n<li>The shortest, simplest route to a sustainable sourdough is flour and water.<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\">Sourdough starter consistency \u2013 What should it be like?<\/h3>\n<ul class=\"wp-block-list\">\n<li><strong>My sourdough starter has water\/liquid on top, appears to have split, the solids separating.<\/strong><br \/><em>\u2013 If your starter hasn\u2019t been refreshed for a while, it will look inactive (likely no bubbles) and some grey-brown liquid may have risen to the surface.<\/em> This runny\/watery\/liquidy appearance is no cause for concern. The longer it is kept without refreshment (i.e. the process of adding flour and water after being stored in the fridge), the more likely it is to have a liquid layer.<\/li>\n<li><strong>Is my sourdough starter too wet or too thick?<\/strong><br \/>\u2013 <em><a href=\"https:\/\/www.thebreadshebakes.com\/2015\/10\/how-to-make-a-rye-sourdough-starter\/\">Rye starters<\/a> are almost always made very wet and sloppy while <a href=\"https:\/\/www.thebreadshebakes.com\/2016\/08\/make-wheat-sourdough-starter\/\">wheat starters<\/a> are usually more like a normal dough.<\/em><\/li>\n<li><strong>My sourdough starter has formed a crust.<\/strong><br \/>\u2013 It\u2019s likely that your sourdough starter has been left uncovered and exposed to air for too long. No harm done. Simply dispose of the crust and use the main part of the sourdough starter underneath for your refreshment i.e. add flour and water to the sourdough starter once the crust has been removed.<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\">Is my sourdough starter \u2018dead\u2019? Has it gone bad?<\/h3>\n<ul class=\"wp-block-list\">\n<li>A previously viable sourdough starter which has been stored in the fridge (which can be days, weeks or months) is <strong>almost certainly not \u2018dead\u2019<\/strong>, even if it looks totally inactive.<\/li>\n<li><strong>My sourdough starter is mouldy.<\/strong><br \/><em>\u2013 In the first day or two of a starter\u2019s life, when the lactic acid bacteria are still developing and have not produced sufficient selective anti-bacterial and anti-fungal compounds to sterilise the mixture, it is possible for moulds to get a foothold.<\/em><br \/><em>\u2013 In an older starter that is being kept in a tub (perhaps with an incomplete seal), moulds sometimes creep in where there is a lot of space above the starter, i.e. between its surface and the lid. This space contains enough oxygen for any moulds that may settle and multiply. The main part of the starter is usually sufficiently acid to inhibit any such growth.<\/em><br \/>\u2013 If white mould has spread, skim off the majority of the mould, then refresh the mixture by adding some fresh flour and water. Repeat if required.<br \/>\u2013 If black mould has spread over most of the starter\u2019s surface, it is advisable to throw the starter away. If it\u2019s just the odd spot, remove it carefully, and use some non-contaminated starter to refresh with flour and water. <br \/>\u2013 A few rounds of refreshment should allow the starter to re-establish its balance.<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\">What to do with sourdough discard?<\/h3>\n<p>Ideally, you should never have to throw away any sourdough starter. If you have any leftover sourdough starter, there are plenty of ways of using this as part of other recipes e.g. muffins, crumpets, pancakes. <br \/>Read more on <a href=\"https:\/\/www.thebreadshebakes.com\/2017\/01\/leftover-sourdough-starter\/\">what to do with leftover sourdough starter over here<\/a>.<\/p>\n<p><!-- CONTENT END 1 -->\n\t\t<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>The current COVID-19 related lockdown, the social distancing and self isolation measures offer for many an opportunity to dabble in sourdough baking. And with a first foray into cultivating a sourdough starter comes the need for sourdough starter troubleshooting. Rye sourdough starter recipe This post is aimed at answering your sourdough starter questions so you [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":129340,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[25884,14675,16673,2526,31582],"dealstore":[],"offerexpiration":[],"class_list":["post-129339","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-bakes","tag-bread","tag-sourdough","tag-starter","tag-troubleshooting"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Sourdough Starter Troubleshooting - The Bread She Bakes - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=129339\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sourdough Starter Troubleshooting - The Bread She Bakes - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"The current COVID-19 related lockdown, the social distancing and self isolation measures offer for many an opportunity to dabble in sourdough baking. 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