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Sourdough Starter: Day 03
Looking at my starter this morning, it's clear to me that it had used all of the available food to it and needs a refresh rather than a straight feed. So today I'll throw most of it away and put fresh flour and water in it.
I know this because my starter is very runny. It's got a slightly different colour to it and it isn't very bubbly.
Ingredients
50g flour (always assume organic and 50:50 mix wholemeal: rye)
50g spring/mineral water
Equipment
1 or 2 sterile teaspoon(s)
1 sterile new jar (optional but it makes life much easier)
Scales
Method
New starter
Old, reactivated starter
Edited to correct amusing typo and clarify instructions
Looking at my starter this morning, it's clear to me that it had used all of the available food to it and needs a refresh rather than a straight feed. So today I'll throw most of it away and put fresh flour and water in it.
I know this because my starter is very runny. It's got a slightly different colour to it and it isn't very bubbly.
- If your's still looks like yesterday's, just feed it again like yesterday.
- If it is as I describe, then do a refresh.
- If there's a bad odour, mold, black spots or growth of any other kind, you'll need to start again. (If it smells of flour, don't worry that's ok)
- If nothing had happened yet, or it's only got the odd bubble here and there consider keeping it warmer (or cooler, possible but unlikely) and don't do anything today.
Ingredients
50g flour (always assume organic and 50:50 mix wholemeal: rye)
50g spring/mineral water
Equipment
1 or 2 sterile teaspoon(s)
1 sterile new jar (optional but it makes life much easier)
Scales
Method
- Slightly different today. I need to remove all but 1 teaspoon of starter and add it to the flour and water mix. So if you've got 2 of these kilner jars, life is easier. Simply weigh out the 50g of flour and 50g of spring or mineral water into the new sterile jar. Don't worry about mixing it in, you'll do that in a minute. Also don't fret over 49g of flour or 51g of water. It's a roughly thing. If you've gone over massively on water, just add more flour to get back to roughly the same consistency. Roughly 1:1 is all that matters (other than it fitting into the jar and not bubbling over onto whatever it's standing on).
- Now transfer just 1 teaspoonful of starter from the old container into the new one using a clean sterile teaspoon. Mix well and return to wherever you were keeping it warm.
New starter
Old, reactivated starter
Edited to correct amusing typo and clarify instructions
Last edited:
