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9s-102.7 2.6-132.1-9c-19.6-7.8-34.7-22.9-42.6-42.6-11.7-29.5-9-99.5-9-132.1s-2.6-102.7 9-132.1c7.8-19.6 22.9-34.7 42.6-42.6 29.5-11.7 99.5-9 132.1-9s102.7-2.6 132.1 9c19.6 7.8 34.7 22.9 42.6 42.6 11.7 29.5 9 99.5 9 132.1s2.7 102.7-9 132.1z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-pinterest\" viewbox=\"0 0 496 512\"><title>pinterest<\/title> <desc>pinterest icon<\/desc><path fill=\"currentColor\" d=\"M496 256c0 137-111 248-248 248-25.6 0-50.2-3.9-73.4-11.1 10.1-16.5 25.2-43.5 30.8-65 3-11.6 15.4-59 15.4-59 8.1 15.4 31.7 28.5 56.8 28.5 74.8 0 128.7-68.8 128.7-154.3 0-81.9-66.9-143.2-152.9-143.2-107 0-163.9 71.8-163.9 150.1 0 36.4 19.4 81.7 50.3 96.1 4.7 2.2 7.2 1.2 8.3-3.3.8-3.4 5-20.3 6.9-28.1.6-2.5.3-4.7-1.7-7.1-10.1-12.5-18.3-35.3-18.3-56.6 0-54.7 41.4-107.6 112-107.6 60.9 0 103.6 41.5 103.6 100.9 0 67.1-33.9 113.6-78 113.6-24.3 0-42.6-20.1-36.7-44.8 7-29.5 20.5-61.3 20.5-82.6 0-19-10.2-34.9-31.4-34.9-24.9 0-44.9 25.7-44.9 60.2 0 22 7.4 36.8 7.4 36.8s-24.5 103.8-29 123.2c-5 21.4-3 51.6-.9 71.2C65.4 450.9 0 361.1 0 256 0 119 111 8 248 8s248 111 248 248z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-facebook\" viewbox=\"0 0 448 512\"><title>facebook<\/title> <desc>facebook icon<\/desc><path fill=\"currentColor\" d=\"M400 32H48A48 48 0 0 0 0 80v352a48 48 0 0 0 48 48h137.25V327.69h-63V256h63v-54.64c0-62.15 37-96.48 93.67-96.48 27.14 0 55.52 4.84 55.52 4.84v61h-31.27c-30.81 0-40.42 19.12-40.42 38.73V256h68.78l-11 71.69h-57.78V480H400a48 48 0 0 0 48-48V80a48 48 0 0 0-48-48z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-print\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>print<\/title> <desc>print icon<\/desc><path d=\"M19 8H5c-1.66 0-3 1.34-3 3v6h4v4h12v-4h4v-6c0-1.66-1.34-3-3-3zm-3 11H8v-5h8v5zm3-7c-.55 0-1-.45-1-1s.45-1 1-1 1 .45 1 1-.45 1-1 1zm-1-9H6v4h12V3z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-squares\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>squares<\/title> <desc>squares icon<\/desc><path d=\"M22 9V7h-2V5c0-1.1-.9-2-2-2H4c-1.1 0-2 .9-2 2v14c0 1.1.9 2 2 2h14c1.1 0 2-.9 2-2v-2h2v-2h-2v-2h2v-2h-2V9h2zm-4 10H4V5h14v14zM6 13h5v4H6zm6-6h4v3h-4zM6 7h5v5H6zm6 4h4v6h-4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-regular\" viewbox=\"0 0 512 512\"><title>heart<\/title> <desc>heart icon<\/desc><path fill=\"currentColor\" d=\"M458.4 64.3C400.6 15.7 311.3 23 256 79.3 200.7 23 111.4 15.6 53.6 64.3-21.6 127.6-10.6 230.8 43 285.5l175.4 178.7c10 10.2 23.4 15.9 37.6 15.9 14.3 0 27.6-5.6 37.6-15.8L469 285.6c53.5-54.7 64.7-157.9-10.6-221.3zm-23.6 187.5L259.4 430.5c-2.4 2.4-4.4 2.4-6.8 0L77.2 251.8c-36.5-37.2-43.9-107.6 7.3-150.7 38.9-32.7 98.9-27.8 136.5 10.5l35 35.7 35-35.7c37.8-38.5 97.8-43.2 136.5-10.6 51.1 43.1 43.5 113.9 7.3 150.8z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewbox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg>\t<\/p>\n<div class=\"tasty-recipes-image\">\n\t\t<img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"405\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/04\/blog-images-2023-02-03T223655.832-768x432.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"How to make the best sourdough starter consistency for perfect bread each time\" data-pin-nopin=\"true\" style=\"width:100%;height:56.25%;max-width:1920px\" title=\"How To Make The Best Sourdough Starter Consistency For Perfect Bread Each Time 60\"\/>\t<\/div>\n<div class=\"tasty-recipes-entry-content\">\n<div class=\"tasty-recipes-ingredients\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<ul>\n<li><span data-amount=\"8\">8<\/span>\u2013<span data-amount=\"10\">10<\/span> tbsp Doves Farm Organic Wholemeal Spelt Flour<\/li>\n<li><span data-amount=\"8\">8<\/span>\u2013<span data-amount=\"10\">10<\/span> tbsp tepid water<\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-instructions\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li id=\"instruction-step-1\">On the first day, put one tablespoon of flour and one tablespoon of water into a 500ml glass bottle and mix them together.<\/li>\n<li id=\"instruction-step-2\">Wet a clean tea towel, squeeze out the water and lay it over the bowl, leaving it in a warm place for about 12 hours.<\/li>\n<li id=\"instruction-step-3\">After the 12 hours are over, add another tablespoon of flour and another of water, mix them together and cover with a damp tea towel, leaving it for another 12 hours.<\/li>\n<li id=\"instruction-step-4\">On day two, or 24 hours after beginning your starter, stir in a third tablespoon of flour with a third spoon of water, stirring to mix then cover it again with the damp tea towel and leave it in a warm place for 12 hours.<\/li>\n<li id=\"instruction-step-5\">For the second feed of day two, add a tablespoon of flour, and another with water, stir to mix then cover with a damp tea towel leaving it in a warm place for another 12 hours.<\/li>\n<li id=\"instruction-step-6\">On the first feed of day three increase the feed by adding two tablespoons of flour and two of water then stir to mix. Re-dampen the tea towel if needed, cover the bowl and let it sit in a warm place for 12 hours.<\/li>\n<li id=\"instruction-step-7\">On the second feed of day three, add two tablespoons of flour and another two of water. Combine and leave it to rest for 12 hours.<\/li>\n<li id=\"instruction-step-8\">At this point your starter should become bubbly and ready to create your ferment. If the starter hasn\u2019t started to show bubbles yet, don\u2019t panic. Repeat the 12-hour flour and water feeding routine, ensuring that the starter is constantly kept in a warm place.<\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-other-details\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<ul>\n<li class=\"author\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\">Author:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\">Natasha Krajnc<\/span><\/li>\n<li class=\"prep-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Prep Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">72 hrs<\/span><\/li>\n<\/ul><\/div>\n<\/div>\n<\/div>\n<h2 class=\"wp-block-heading\" id=\"what-is-sourdough\">What is Sourdough?<\/h2>\n<p><a href=\"https:\/\/www.bbcgoodfood.com\/howto\/guide\/what-sourdough\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">Sourdough<\/a>, simply put, is leavened bread, that doesn\u2019t manipulate commercial yeast to rise. Instead it uses a starter, which is a fermented flour and watery mixture, containing wild yeast and good bacteria to rise. This is what produces its heavily appreciated tangy flavors and slightly chewy texture that you\u2019d have found when eating sourdough bread. <\/p>\n<p><a href=\"https:\/\/food52.com\/blog\/16792-the-wonderful-woolly-world-of-wild-yeast-and-how-to-catch-your-own\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">Wild yeast<\/a> packs lots more flavors than commercial yeast, and doesn\u2019t contain any additives. <\/p>\n<h2 class=\"wp-block-heading\" id=\"what-is-a-sourdough-starter\">What is a Sourdough Starter?<\/h2>\n<p>A sourdough starter is a combination of flour and water that hosts a stable blend of non-harmful bacteria and wild yeasts. This mixture is continually maintained with regular refreshments or feedings, which is used to expand and provide flavors to brand new dough. <\/p>\n<p><a href=\"https:\/\/www.theperfectloaf.com\/7-easy-steps-making-incredible-sourdough-starter-scratch\/\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">The starter is the key element in achieving a successful sourdough bake<\/a>. <\/p>\n<h3 class=\"wp-block-heading\" id=\"what-do-i-need-to-make-a-sourdough-starter\">What do I Need to Make a Sourdough Starter?<\/h3>\n<p>You\u2019ll only need two ingredients and a vessel that can handle all the magic during the process, but its probably best to stick to glass. <\/p>\n<p>You\u2019ll need whole wheat flour or rye, and some water, followed by a glass <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/sourdough-starter-container\" data-type=\"link\" data-id=\"https:\/\/www.mydailysourdoughbread.com\/sourdough-starter-container\">starter container<\/a><\/strong> (without the lid) that\u2019ll allow enough room for growth and feeding. Your sourdough starter should be fed consistently with equal parts flour (unbleached) and water. You can use a combination of grain-based flours to feed your sourdough starter. <\/p>\n<figure class=\"wp-block-embed aligncenter is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\">\n<p>\n<iframe loading=\"lazy\" title=\"The Ultimate Sourdough Starter Guide\" width=\"840\" height=\"473\" src=\"https:\/\/www.youtube.com\/embed\/sTAiDki7AQA?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/p>\n<\/figure>\n<h2 class=\"wp-block-heading\" id=\"how-to-make-sourdough-starter\">How to Make Sourdough Starter?<\/h2>\n<p>Learning how to make a sourdough starter step by step is great for those who wish to make sourdough bread often. After feeding the starter for five days, you can use it to make a tangy sourdough loaf.<\/p>\n<h3 class=\"wp-block-heading\" id=\"ingredients\">Ingredients<\/h3>\n<ul class=\"wp-block-list\">\n<li>8-10 tbsp Doves Farm Organic Wholemeal Spelt Flour<\/li>\n<li>8-10 tbsp tepid water <\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"method\">Method<\/h3>\n<ul class=\"wp-block-list\">\n<li>On the first day, put one tablespoon of flour and one tablespoon of water into a 500ml glass bottle and mix them together. <\/li>\n<li>Wet a clean tea towel, squeeze out the water and lay it over the bowl, leaving it in a warm place for about 12 hours. <\/li>\n<li>After the 12 hours are over, add another tablespoon of flour and another of water, mix them together and cover with a damp tea towel, leaving it for another 12 hours. <\/li>\n<li>On day two, or 24 hours after beginning your starter, stir in a third tablespoon of flour with a third spoon of water, stirring to mix then cover it again with the damp tea towel and leave it in a warm place for 12 hours. <\/li>\n<li>For the second feed of day two, add a tablespoon of flour, and another with water, stir to mix then cover with a damp tea towel leaving it in a warm place for another 12 hours. <\/li>\n<li>On the first feed of day three increase the feed by adding two tablespoons of flour and two of water then stir to mix. Re-dampen the tea towel if needed, cover the bowl and let it sit in a warm place for 12 hours. <\/li>\n<li>On the second feed of day three, add two tablespoons of flour and another two of water. Combine and leave it to rest for 12 hours. <\/li>\n<li>At this point your starter should become bubbly and ready to create your ferment. If the starter hasn\u2019t started to show bubbles yet, don\u2019t panic. Repeat the 12-hour flour and water feeding routine, ensuring that the starter is constantly kept in a warm place. <\/li>\n<\/ul>\n<h2 class=\"wp-block-heading\" id=\"things-thatll-kill-your-sourdough-starter\">Things That\u2019ll Kill Your Sourdough Starter<\/h2>\n<p>If you allow your sourdough starter to <a href=\"https:\/\/www.kingarthurbaking.com\/blog\/2018\/03\/09\/sourdough-starter-troubleshooting-2\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">ferment<\/a> in the oven with the light on, to keep it warm, forgetting that you had put it in there, and then turning on the oven, it\u2019s pretty impossible for your sourdough starter to even be considered as alive. <a href=\"https:\/\/www.bobsredmill.com\/blog\/baking-101\/what-temperature-kills-yeast\/#:~:text=Regardless%20of%20the%20type%20of,will%20be%20completely%20killed%20off.\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">Yeast dies at 140 <strong>\u00b0<\/strong>F<\/a>, and your sourdough starter is more than likely to suffer at temperatures lower than that. You\u2019re better off maintaining your starter at comfortable room temperature (70 <strong>\u00b0<\/strong>F). Although a little higher or lower wouldn\u2019t hurt. <\/p>\n<p>If you neglect your starter for longer than usual, it will start to get invaded by bacteria. These are usually highlighted through the build up of mold appearing in various colors with a typical fuzzy appearance. <a href=\"https:\/\/www.novatx.com\/household-testing\/good-bacteria-vs-bad-facts\/#:~:text=Bad%20Bacteria%E2%80%93Only%20a%20small,and%20poor%20sewage%20treatment%20centers.\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">Bad bacteria<\/a> is generally recognized by an orange or pink tinge. Once your starter has lots its ability to chase off the bad guys, its time to start over. <\/p>\n<figure class=\"wp-block-embed aligncenter is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\">\n<p>\n<a href=\"https:\/\/www.youtube.com\/watch?v=qgCa8qa8xUQ\">https:\/\/www.youtube.com\/watch?v=qgCa8qa8xUQ<\/a>\n<\/p>\n<\/figure>\n<h3 class=\"wp-block-heading\" id=\"how-do-i-know-if-my-starter-has-gone-bad\">How Do I Know if My Starter has Gone Bad?<\/h3>\n<p>Once your sourdough starter has begun to deteriorate you\u2019ll find a liquid collecting at the top of your starter. This is called \u201c<a href=\"https:\/\/food52.com\/hotline\/48739-constant-hooch-sourdough-starter\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">hooch<\/a>\u201d and although this doesn\u2019t always necessarily mean that your starter is in danger, it would most likely indicate that your starter is hungry and needs to be fed. <\/p>\n<p>However when your starter has been neglected for an extended period, the hooch tends to transform from clear to dark-colored. Lots of bakers tend to panic when finding brown, black or grey splotches of hooch in their sourdough starter, with none of these transparently indicating that your starter has spoiled. <\/p>\n<p>Nonetheless, when you find a pink or orange streak, this is an affirmed sign that your sourdough starter has gone bad. It should be thrown away and you should start over. <\/p>\n<h2 class=\"wp-block-heading\" id=\"what-is-the-ideal-consistency-for-sourdough-starter\">What is the Ideal Consistency for Sourdough Starter?<\/h2>\n<p>Ideally, the sourdough starter should be identical to the consistency of warm peanut butter. When it\u2019s just been fed, it should be thick. It\u2019s normally okay if it appears to be dry. As the starter ferments, it will absorb the flour and start to thin out a little. When it\u2019s reached its peak it should be thick, airy, and mousse-like. If your sourdough is runny or watery, you might have to switch a couple of things to make it a little bit thicker. <\/p>\n<h3 class=\"wp-block-heading\" id=\"why-is-watery-starter-a-problem\">Why is Watery Starter a Problem?<\/h3>\n<p>The problem with a runny or watery starter is that it may not achieve what it\u2019s supposed to. In truth, it\u2019ll only be problematic, and excessive water in your sourdough starter will mean that your starter isn\u2019t performing properly. You\u2019ll notice that your sourdough starter is releasing an unpleasant smell identical to acetone, or nail polish remover. There\u2019ll be too many bubbles in the sourdough starter. More than expected produces hooch very often, and seems like it\u2019s separating. It could also develop mold, and this would result in it being thrown away immediately. <\/p>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"481\" height=\"720\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/04\/making-bread-stockpack-unsplash-scaled-481x720.jpg\" alt=\"Making bread\" class=\"wp-image-991\" title=\"How To Make The Best Sourdough Starter Consistency For Perfect Bread Each Time 61\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/04\/making-bread-stockpack-unsplash-scaled-481x720.jpg 481w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/04\/making-bread-stockpack-unsplash-scaled-280x420.jpg 280w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/04\/making-bread-stockpack-unsplash-scaled-768x1150.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/04\/making-bread-stockpack-unsplash-scaled-561x840.jpg 561w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/04\/making-bread-stockpack-unsplash-scaled-1025x1536.jpg 1025w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/04\/making-bread-stockpack-unsplash-scaled-1367x2048.jpg 1367w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/04\/making-bread-stockpack-unsplash-scaled-1568x2349.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/04\/making-bread-stockpack-unsplash-scaled-150x225.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/04\/making-bread-stockpack-unsplash-scaled-254x380.jpg 254w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/04\/making-bread-stockpack-unsplash-scaled.jpg 1709w\" sizes=\"auto, (max-width: 481px) 100vw, 481px\"\/><\/figure>\n<\/div>\n<h2 class=\"wp-block-heading\" id=\"how-can-i-tell-that-my-sourdough-starter-is-healthy\">How Can I tell that my Sourdough Starter is Healthy?<\/h2>\n<p>Knowing that your sourdough starter is fermenting healthily, will help eliminate the worrisome fears that have begun to seep in. A well maintained and ripe sourdough starter will double in size in around 3 to 8 hours. It\u2019ll have plenty of small and large bubbles running through, with no froth to be seen. It would also release pleasant smells. <\/p>\n<h2 class=\"wp-block-heading\" id=\"what-affects-the-consistency-of-a-sourdough-starter\">What Affects the Consistency of a Sourdough Starter?<\/h2>\n<p>The ability of different flours absorbing water varies. Some flours might appear less absorbent at first, but can simply be slower to absorb. What started off as a sloppy mess, can transform into the perfect consistency in just a few minutes! <\/p>\n<p>The quality of sourdough starter relies heavily on the flour used to make it. The basic principles of selecting a flour for a starter include:<\/p>\n<ul class=\"wp-block-list\">\n<li>The Amount of Protein in the Flour<\/li>\n<li>The Bran Content in the Flour<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"the-amount-of-protein-in-the-flour\">The Amount of Protein in the Flour<\/h3>\n<p>Protein is the most effective water absorber in flour. Moist protein transforms into gluten strands, which is responsible for preserving the gas produced by organic bacteria. Primarily these are natural yeasts and <a href=\"https:\/\/www.sciencedirect.com\/topics\/food-science\/lactic-acid-bacteria\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">lactic acid bacteria<\/a>. If you use high protein bread flour in a starter recipe that requires all-purpose flour, then the starter will appear dry and thick. Increasing the water content can fix this. <\/p>\n<h3 class=\"wp-block-heading\" id=\"the-bran-content-in-the-flour\">The Bran Content in the Flour<\/h3>\n<p>Bran is evident in wholemeal flour and other dark grains like <a href=\"https:\/\/www.virtuousbread.com\/bread-and-baking\/what-is-dark-rye-flour\/\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">dark rye <\/a>and <a href=\"https:\/\/www.healthline.com\/nutrition\/what-is-spelt\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">brown spelt<\/a>. Noticeably these flours take longer to absorb water, and generally need more water. This is mainly due to the fact that bran absorbs lots of water, but requires more time to achieve this.<\/p>\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\">\n<p>\n<iframe loading=\"lazy\" title=\"How to Make the Best Sourdough Starter Consistency for Perfect Bread Each Time!\" width=\"840\" height=\"473\" src=\"https:\/\/www.youtube.com\/embed\/-xoSWilf1T4?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/p>\n<\/figure>\n<h2 class=\"wp-block-heading\" id=\"how-to-fix-a-watery-sourdough-starter\">How to Fix a Watery Sourdough Starter?<\/h2>\n<p>Here are some troubleshooting tips, for those facing problems with their sourdough starter. Take notes:<\/p>\n<ul class=\"wp-block-list\">\n<li>Sourdough Starter Feeding Ratio<\/li>\n<li>Weigh Ingredients by Weight<\/li>\n<li>Check the Temperature<\/li>\n<li>Change your Flour<\/li>\n<li>Feed Starter more Regularly<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"sourdough-starter-feeding-ratio\">Sourdough Starter Feeding Ratio<\/h3>\n<p>The ratio you feed your sourdough starter can affect its consistency. It\u2019s best to feed your starter 1:1:1, meaning that if you has 50g of starter, you\u2019d feed it 50g of flour and 50g of water. <\/p>\n<p>With this method, you can use any amount of starter, and feed it the same amount of flour and water. You could use 125g of starter and feed with 125g of flour and 125g of water. <\/p>\n<p>If your starter is too runny you might have to increase the ratio. A ratio of 1:2:2 can work, essentially you\u2019d double the flour and water. Alternatively, if your starter is very runny, a 1:2:1 ratio could be used. <\/p>\n<p>This would translate that 50g of starter would acquire 100g flour, and 50g of water. At first you\u2019ll find this quite stiff to mix, but it will gradually thin a little as it ferments. It might need a good stir around 1 hour after feeding so that all the flour has dissolved successfully. <\/p>\n<h3 class=\"wp-block-heading\" id=\"weigh-ingredients-by-weight\">Weigh Ingredients by Weight<\/h3>\n<p>Weighing the ingredients for your sourdough starter by weight is very important. If you\u2019re using cups or spoons to measure the ingredients, you will risk having a watery sourdough starter that doesn\u2019t rise. This is because measuring by volume is not accurate and will mean that you are not following a 1:1:1 ratio. <\/p>\n<h3 class=\"wp-block-heading\" id=\"check-the-temperature\">Check the Temperature<\/h3>\n<p>Temperature is a key element in the fermentation and growth of your sourdough starter. When the temperature is too cold the starter won\u2019t rise. And when too warm your sourdough starter will absorb the flour and water provided instantly. This will mean that your starter will become runny and watery. <\/p>\n<p>If it\u2019s really warm, and the starter hasn\u2019t been fed enough it can develop a hooch. Essentially you should keep your starter at a constant temperature like 24C to 28C. If this doesn\u2019t always provide the results you\u2019re looking to achieve, then you can artificially create a constant temperature for your sourdough starter using a <a href=\"https:\/\/thebreadguide.com\/recommended-products\/proofing-box\/\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">bread proofer<\/a> or even a yoghurt warmer. <\/p>\n<h3 class=\"wp-block-heading\" id=\"change-your-flour\">Change your Flour<\/h3>\n<p>The type of flour you choose will heavily impact your starter. White flour (all purpose or bread) is perfectly fine for making a sourdough starter as long as it\u2019s unbleached. However white flour does not absorb as much water as wholegrain or rye flour. Meaning that if you were to use all purpose or bread flour for your starter you might have to use slightly less water. Not every time, but it makes a difference. <\/p>\n<p>If you\u2019re having ongoing issues with your runny sourdough starter, adding some wholegrain flour like rye or whole wheat could be a better solution. You could try to use 50% and 50% rye for instance, or try feeding rye for a few days to assess the difference. <\/p>\n<h3 class=\"wp-block-heading\" id=\"feed-starter-more-regularly\">Feed Starter more Regularly<\/h3>\n<p>If you\u2019re leaving your starter unfed for longer periods \u2013 24 hours \u2013 it could become more runny than it should. If your starter is left on the counter, it needs to be fed every 12 hours. This will reduce its hunger, preventing it from developing hooch, which plays a part in making it more runny than normal.<\/p>\n<p>If you notice that your starter is stiff at the start, then this is perfectly normal. It\u2019ll gradually become thinner as it ferments. <\/p>\n<h2 class=\"wp-block-heading\" id=\"can-you-use-a-runny-sourdough-starter\">Can You Use a Runny Sourdough Starter?<\/h2>\n<p>While it\u2019s better for a sourdough starter to have a thicker consistency, you can still use a thinner starter. As long as it is being fed regularly without any recurring problems (as mentioned above) you can definitely use it to make sourdough. If you\u2019re using a thinner starter, it\u2019s probably best to reduce the water content in the recipe to restrain the extra liquid in the starter. <\/p>\n<p>If you don\u2019t reduce the liquid in the recipe you will end up with a much higher <a href=\"https:\/\/www.kingarthurbaking.com\/blog\/2021\/08\/16\/with-bread-is-wetter-better-high-hydration-dough\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">hydration dough.<\/a> This implies that it will ferment faster and be at a risk of over fermenting and become impossible to shape. You\u2019ll risk ending up with wet, sticky dough.<\/p>\n<h2 class=\"wp-block-heading\" id=\"when-is-my-starter-ready-to-bake-with\">When is my Starter Ready to Bake With?<\/h2>\n<p>It\u2019s best to use the starter when it\u2019s reached its peak or when its doubled in size, during the rising and falling stages of growth. Wondering whether your starter is ready to use? Just mix your starter, distributing the bubbles evenly, then drop a spoonful of starter into a bowl of water. If the starter floats, it\u2019s ready to go. But if it drops to the bottom, allow it to rest for a few hours longer. <\/p>\n<figure class=\"wp-block-embed aligncenter is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\">\n<p>\n<iframe loading=\"lazy\" title=\"Artisan Sourdough Bread Process from Start to Finish | Proof Bread\" width=\"840\" height=\"473\" src=\"https:\/\/www.youtube.com\/embed\/C8PUlZrngZQ?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/p>\n<\/figure>\n<h2 class=\"wp-block-heading\" id=\"what-makes-my-sourdough-starter-good\">What Makes My Sourdough Starter Good?<\/h2>\n<ul class=\"wp-block-list\">\n<li>Consistently feeding the starter at the same time everyday, twice a day will ensure perfected starter growth. <\/li>\n<li>Control the temperature of the environment and the water for feeding. A moderate 80F is optimal. <\/li>\n<li>Persistence is a great way to get a strong starter fit for baking bread<\/li>\n<li>A good starter should smell sweet, with a slightly sour or yeasty scent. <\/li>\n<li>When you\u2019re about to make the bread, use the starter when it\u2019s physically reached its peak level of rising with lots of bubbles seemingly attempting to topple over its surface.<\/li>\n<li>Place a rubber band or a piece of masking tape around the glass jar to measure the starters growth as it rises. <\/li>\n<\/ul>\n<h2 class=\"wp-block-heading\" id=\"sourdough-starter-consistency-not-too-watery\">Sourdough Starter Consistency: Not Too Watery!<\/h2>\n<p>There are a few factors that could hold you back from achieving that perfectly non-watery and consistent sourdough starter. Making minor adjustments to the flour and water can impact the overall consistency of the starter, followed by the temperature and flour you plan to use. Trial and error is the way forward, don\u2019t be afraid to experiment before becoming the expert baker. <\/p>\n<p>If you want a <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/step-step-beginners-guide-perfect-sourdough-bread\/\">beginner guide sourdough<\/a><\/strong> to make <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/sourdough-bread-for-beginners\" data-type=\"link\" data-id=\"https:\/\/www.mydailysourdoughbread.com\/sourdough-bread-for-beginners\">sourdough bread for beginners<\/a><\/strong>, I\u2019ve got that on my blog!<\/p>\n<h2 class=\"wp-block-heading\" id=\"faqs\">FAQs<\/h2>\n<div id=\"rank-math-faq\" class=\"rank-math-block\">\n<div class=\"rank-math-list \">\n<div id=\"faq-question-637e156e02355\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">What Consistency Should Sourdough Starter?<\/h3>\n<div class=\"rank-math-answer \">\n<p>Ideally, sourdough starter should manipulate the consistency similar to warm peanut butter. When it\u2019s just been fed it should be quite thick, with no need to panic if it seems a little dry. <\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-637e156e02357\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">What Should my Sourdough Starter Look Like?<\/h3>\n<div class=\"rank-math-answer \">\n<p>Your sourdough starter should appear very bubbly and slightly foamy at the surface. The scent is just as important as its appearance. It should release a pleasant yet acidic aroma which will bring forth the <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/what-does-sourdough-bread-taste-like\/\">tangy flavor of the sourdough bread<\/a><\/strong>.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-637e156e02358\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">Is Sourdough Starter Supposed to be Sticky?<\/h3>\n<div class=\"rank-math-answer \">\n<p>Sticky sourdough isn\u2019t really ideal to work with, but it is completely normal, and something that\u2019ll need getting used to if you\u2019re planning to eventually make great loaves of sourdough bread.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Leaving your starter to fend for itself during the first few days might not always be the smartest of ideas. We get it, a sourdough starter needs its alone time, but that does not eliminate its need to be checked on every now and then. A common problem many bakers find themselves facing is an […]<\/p>\n","protected":false},"author":1,"featured_media":237925,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[14675,26574,1277,16673,2526],"dealstore":[],"offerexpiration":[],"class_list":["post-237924","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-bread","tag-consistency","tag-perfect","tag-sourdough","tag-starter"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>How to Make the Best Sourdough Starter Consistency for Perfect Bread - 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=237924\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How to Make the Best Sourdough Starter Consistency for Perfect Bread - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Leaving your starter to fend for itself during the first few days might not always be the smartest of ideas. 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We get it, a sourdough starter needs its alone time, but that does not eliminate its need to be checked on every now and then. A common problem many bakers find themselves facing is an […]","og_url":"https:\/\/fivemor.com\/?p=237924","og_site_name":"Som2ny Network","article_published_time":"2025-05-12T11:03:39+00:00","og_image":[{"width":560,"height":840,"url":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/05\/sourdough-starter-consistency-scaled-560x840.jpg","type":"image\/jpeg"}],"author":"admin","twitter_card":"summary_large_image","twitter_misc":{"Written by":"admin","Est. reading time":"15 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/fivemor.com\/?p=237924#article","isPartOf":{"@id":"https:\/\/fivemor.com\/?p=237924"},"author":{"name":"admin","@id":"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371"},"headline":"How to Make the Best Sourdough Starter Consistency for Perfect Bread","datePublished":"2025-05-12T11:03:39+00:00","mainEntityOfPage":{"@id":"https:\/\/fivemor.com\/?p=237924"},"wordCount":2955,"commentCount":0,"publisher":{"@id":"https:\/\/fivemor.com\/#organization"},"image":{"@id":"https:\/\/fivemor.com\/?p=237924#primaryimage"},"thumbnailUrl":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/05\/sourdough-starter-consistency-scaled-560x840.jpg","keywords":["Bread","Consistency","Perfect","Sourdough","Starter"],"articleSection":["Bread"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/fivemor.com\/?p=237924#respond"]}]},{"@type":"WebPage","@id":"https:\/\/fivemor.com\/?p=237924","url":"https:\/\/fivemor.com\/?p=237924","name":"How to Make the Best Sourdough Starter Consistency for Perfect Bread - 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