That or the place you’re storing it could be too cold.įermentation is just time and temperature. Photo & Food Styling by Joseph De Leo Why isn’t my sourdough starter bubbling?ĭOGU: So if you feed a starter and you don't notice it doubling or tripling, and you don't notice it bubbling, you probably just haven't waited long enough. If you don't want to be baking regularly, so long as it’s healthy and active, you can get away with feeding your starter once every one to two weeks-but in that case, it should be living in your refrigerator. How often do I have to feed my starter?īAKER: If you want to be baking regularly, you should feed your starter every day. 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.īAKER: They’re probably using too much water-although, a runny starter is not necessarily a bad thing.ĭOGU: Wetter doughs and starters ferment faster-that's a good little rule to note. So if I told you that I have 100 grams of flour and 70 grams of water, that's 70% hydration.Ī lot of people starting out use an equal volume of flour and water because it’s easy, but it's also a lot harder to tell when it’s ready, versus a starter that's a little stiffer: say, around 70% hydration. ![]() ![]() Baker's Formula 101 is always based on flour, where flour is 100% and everything against the flour is a percentage of that number. Do You Really Have to Discard Sourdough Starter? Why is my sourdough starter runny?ĭOGU: It's very important a baker understands the hydration of their starter.
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