At least once a week, or after using some, you must feed Herman. I don’t think there is a wrong answer here. Your sourdough starter might become very bubbly and then go flat. For example, if you have about 1 cup of starter, feed 1/2 cup flour and 1/2 cup water, for a total feeding of 1 cup. Maybe you are giving it too much attention? If you have a big enough jar and intend to do large batches of bread, you can even go up to 1 cup each flour and water. You can refer to my blog entry on creating and caring for your Sourdough Starter if you are unsure at […], Your email address will not be published. Hi Nana! I leave mine out on the counter for about 12 hours after each feeding, then refrigerate until my next use – about a week. Sourdough Starter #2 (Quick) - Nana's Best Recipes, Basic Sourdough Bread - Nana's Best Recipes, San Fransisco Sourdough Bread #1 - Nana's Best Recipes, San Fransisco Sourdough Bread #2 - Nana's Best Recipes, 1/4 cup distilled or bottled water (no chlorine), 1/2 cup distilled or bottled water (no chlorine). The older your starter gets, the better it will taste. Miles 2017 February 27 hello all! In my other post on sourdough starter (Sourdough Starter #1), I give a bit more explanation on how sourdough works, some history of sourdough, and its many […], […] one source), or make your own. Every night for 3 nights, before you go to bed, add 1/4 cup flour and 1/4 cup water and stir. Hope this helps. Even if you don’t discard the first few feedings, eventually you will have to, and actually, it makes the remaining starter work harder, and ends up giving you a more active starter. That is so frustrating! You will want to keep a large enough jar of starter so that you have the amount specified in your favorite recipes, ready to bake with as often as you want to bake. Stir, loosely cover, and let stand in warm place overnight. ), What size jar do you recommend? When activity STOPS, the mixture flattens out. It relies on apple cider vinegar to provide the sour taste, and will be ready to bake with in […], […] is another whole post, so please refer to either my post on Sourdough Starter, or my post on Quick Sourdough Starter if you don’t already have a starter ready to […], Your email address will not be published. It may be a bit sluggish when first removed from the fridge, but by the evening feeding it should be bubbly and active after feeding, and will be ready the next morning to use in your recipe. I have used the starter I found on Amazon and it worked well. You get a small amount of dry flakes that seems like it can’t possibly work, but I had good luck with it. After 6 days, if you only plan to bake once a week, you can store Herman in the fridge, taking him out to feed him at least once a week. The amount you use will increase as the amount of starter you have in your jar increases. Something you must understand about adding yogurt for probiotics, don’t add it if you’re not using lactobacillius (milk based bacterium), each bacterium needs a specific type of sugar, lactobacillius requires, lactose aka milk sugar and not sucrose (table sugar), you’ll wind up with stuck fermentation unless you add in lactose. Measure out 150 g of the apple water through a fine strainer and add 150 g of the flour mixture. Remember to feed him at least once a week if you keep him in the fridge, or if you are baking more often, you can leave him out on your counter, feed him daily: Stir, loosely cover, and let stand in warm place overnight. The only difference between whole wheat and normal bleached flour is the fiber content, fiber doesn’t do anything for yeast nor vinegar. Perhaps it’s the type of vinegar you’re using too, try using an organic cider vinegar that is fairly fresh but here’s the kicker, make sure it has a “mother” that you are getting some of that mother in with the batch you’re making. Give him a stir in the morning, and either use him or put him back in the fridge. I hated to discard starter, so I didn’t at first, and before long it got way too much. Forget to mention bubbly is 4 monts old and I’m sick of waiting for it to sour up. If you plan to bake every day, or every other day, keep your starter on your counter (or other warm place in your kitchen), and feed it once every day. Because it is a live thing, and making your own starter relies on whatever yeasts it can pick up from the air around it, so yes, it is finicky and doesn’t always work. Give him a stir in the morning, and either use him, or put him back in the fridge. Don’t confuse the two, they’re very different! Others prefer a thicker starter and so use more flour. By day 5 or 6, your jar will be about 3/4 full, and you will have to discard some of the starter in order to have enough room in the jar to keep feeding it. Remove some of the starter (up to about 50%), and feed it in the morning when you first take it out of the fridge, then again the night before using it. What people don’t realize is that your starter goes from acid, to alkaline, to acid and back again, you’re doing bidirectional fermentation. We used a2-liter flip-top container, or about a half-gallon. … There are many opinions and recipes out there, so I say keep trying them until you find one you are happy with. I thought time would fix it, but it didn’t, so I ended up tossing it and starting again with some starter yeast I bought from a health food store. Acetic Acid (Vinegar) mothers need sucrose (table sugar) to work, lactose will not work. Reason behind this logic, it has both yeast and the acetic acid contained within the mother itself. Have a look at this video from PC Insiders: Maybe you could feed it with whole wheat flour once in a while and see if that helps. - Whole Lifestyle Nutrition, What Is Kombucha & Why Is It So Healthy For You {Part 1}, Paleo, Gluten Free, Grain Free Mini Muffins {2 Versions}. The only thing I can think of is if you used whey left over from making your own yogurt, and if it wasn’t filtered totally and some milk solids remained, then maybe the milk soured? What the whole wheat will do is make said starter heavier and hold onto more moisture. Follow This One Tip & Say Goodbye To Bad Smelling High Efficiency Washer Machines Forever. If it doesn’t become bubbly again by day 6, add 1/4 tsp of apple cider vinegar with the daily feeding. If your starter hasn’t doubled in size, or at least come close, repeat day 3 again (discarding half and adding flour and water.) Add to large glass jar or bowl along with remaining ingredients and stir well with wooden spoon. When you are ready to bake again, take it out of the fridge the day before, to allow it to warm up and activate. Required fields are marked *, Gingerbread Cupcakes with Molasses Cream Cheese Frosting, Apple Walnut Coleslaw with Vinaigrette Dressing, Casseroles and Main Dishes / Meats, Fish and Poultry, Magic Ricotta Cake with Coconut and Almonds, Instant Pot Chicken in Gravy with Potatoes and Carrots, Powered by  - Designed with the Hueman theme. Required fields are marked *, Gingerbread Cupcakes with Molasses Cream Cheese Frosting, Apple Walnut Coleslaw with Vinaigrette Dressing, Casseroles and Main Dishes / Meats, Fish and Poultry, Magic Ricotta Cake with Coconut and Almonds, Instant Pot Chicken in Gravy with Potatoes and Carrots, Powered by  - Designed with the Hueman theme. This is a good indication that the starter is alive, active, and getting ready to use. (If you are in a hurry, you can try my Quick Sourdough Starter. Herman is 4 weeks old and thriving many thanks, I have just started on Herman from Cairns .Hopefully, Herman will come to life, […]  The older your starter gets, the better it will taste. A serious dose of chemistry and physics would help you. Sourdough starter turned to vinegar? That’s all the advice I can give you. Some recommend starting with whole wheat flour, then continuing the subsequent feedings with all purpose flour. Sorry for this late reply as I’ve been ill. Does starter have to be refrigerated? It relies on apple cider vinegar to provide the sour taste, and will be ready to bake … A large, glass, air-tight glass container. If you plan to bake only once a week or so, you may keep your starter in the fridge, which will retard its growth, and you will only need to feed it once a week. Other Vinegar Dough Recipes In addition to sourdough, …