Quick Answer: Should Sourdough Starter Be Thick Or Runny?

Is sourdough starter supposed to be runny?

Sourdough starters range from extremely runny that you have to pour it, to so thick that you have to use your hands or a dough scraper to break it away.

It’s more important that your sourdough starter is active and bubbly, rather than how thick or runny it is..

What texture should a sourdough starter be?

After feeding with flour and water the starter should have the consistency of thick custard or porridge and amounts can be adjusted to achieve this. If necessary, slightly increase the flour or water to maintain this. A larger quantity of starter will need a bigger flour and water feed than a smaller quantity.

Why is my sourdough runny?

If you add too much water, you might not see that your starter has already leavened and now it’s collapsed again, making it appear runny. BAKER: They’re probably using too much water—although, a runny starter is not necessarily a bad thing.

How do I know if my sourdough starter is ready?

One popular way to know that your sourdough starer is ready is to try floating a bit of it in water. Fill a glass bowl or cup with room-temperature water, and drop a small scoop (a teaspoon or less) of the starter into the water. If it floats, it’s ready to use.

Why is my sourdough starter not very active?

If a sourdough starter is not bubbly, it may require more frequent feedings. If feeding every 12 hours, increase to feeding every 8-10 hours, to make sure the culture is getting enough food. Check the temperature in the culturing area. Sourdough likes a temperature between 70°F and 85ºF, around the clock.

Can you overfeed a sourdough starter?

Yes, you can overfeed your sourdough starter. Audrey explains: “Every time you add more flour and water, you are depleting the existing population of natural bacteria and yeast.” If you keep adding more and more, eventually you’ll dilute the starter so much that you’ll just have flour and water.

How do I thicken my sourdough starter?

To thicken the starter, feed it with two parts of flour to one part of water to obtain a thick mixture. It will help to stabilise and create a different balance of enzymes in your starter. By thickening sourdough starter it becomes slightly more sour.

Can I just add flour to my sourdough starter?

You can also mix flours in a sourdough starter. I prefer to feed my starter with a mixture of 75% all-purpose and 25% whole wheat flour. Your sourdough starter can be used to make bread recipes that call for flour that is different than the one you maintain it with.

What do I do if my sourdough starter is too watery?

If your starter is too watery, add more flour when you do your next feeding. If it’s too thick, add some more water with your next feeding. Keep trying and experimenting until you get that perfect sourdough starter texture and thickness (which, for me, is the consistency of pancake batter).

Did I kill my sourdough starter?

Keep feeding your starter, and you’ll see normal activity (bubbles) return in a few days. If your starter has a bit of dark liquid on top, it’s not dead! It simply means it’s hungry and that it’s time to feed it. Unless your starter has a pink or orange hue or is beginning to mold, you probably haven’t killed it yet.

How soon can you use sourdough starter after feeding?

between 4 and 12 hoursThe very short answer is, your sourdough starter generally will be at its peak anything between 4 and 12 hours after feeding. The optimum time to use it will be when there are lots of bubbles at its surface and it has has physically risen to its peak level, just before deflating back down again.

How warm is too warm for sourdough starter?

TemperatureEdit That yeast stops growing at 35–37 °C (95–99 °F). Some enthusiasts think that starter-storage temperatures over 27 °C (80.6 °F) are too hot. At temperatures lower than that, the generation times of both organisms are increased.