Dry on top

I have a starter I use twice a week. It's doubling when I feed it and turning out tasty loaves. The only thing is it's started "drying out" between feedings. I use it twice a week as I said, and feed it both the day before I plan to use it and also the day I use it, so I'm feeding it at least 4 times a week. It sits on the counter in a glass canning jar (the kind with a glass lid, rubber gasket seal)  in the meantime. It's not particularily dry or humid where I live and heat is a comfortable room temp.  On days when I don't feed it, it gets a dry skin on top.

Should I be concerned?

Thanks!

Anne

 

Bread is the reason

3 comments

Dear Anne

I found your question pretty interesting, since I have encountered the same drying out on the surface in quite many instances.  

I see this happening at home with my own starters when doing home baking; however, I see this equally happening to the sourdough starters we use at the artisan bakery where I am working. 

For roughly two years, I have been on a professional road to artisan baking since I started working in an all artisan bakery as the bread bakers apprentice. Fortunately, this time of being an apprentice is over soon, and I will have chance to advance my bachelors bakers career :)

Anyways, the advice I would like to share is, based on my own experience, that this dry skin on the surface, should not have any considerable impact on using or further developing the starter. 

Covering the container certainly is an easy and sufficient way to prevent the starter from forming too thick a surface layer. What would work even more efficiently, is to directly cover the starter with a piece of fresh wrap foil. This way, there is no direct contact to oxygen, that might alter the surface.

Covering the starter with a piece of fresh wrap, I used to apply to my starters at home. They even stay fresh and untouched for some days without feeding.

However, in professional baking we simply close the bucket containing the starter with a lit. That suffices to protect the starter during the interval between one production shift to the other. The dry layer that might form on the top, will dissolve anyways, once the starter is being used in the sourdough. 

This wil happen to your starter, too, at home baking. The dry peaces of starter, will simply dissolve in the process of kneading and developing the dough. Therefore, there should not  be a reason to be worried about, in my opinion. 

I hope this might be of any help to your questions.

However, I am glad to learning more on this concern from other bakers, too.

Thank you :)

 

^^The dough we nurture; the bread we share ^^

 

^^The dough we nurture; the bread we share ^^

Maphew,

It seems to me that this skin was not simply drying out. The jar I kept it in was sealed and there would be moisture/condensation on the inside of the lid and yet the sour was still skinning over. It also starting happening after only 24 hours. I suspect it was actuallly a mold forming and I disposed of that starter, and started using my backup starter that I keep in the fridge. Since I tossed the first starter and thourghly washed the glass jar it was in, I have not had any issues with skinning.

Keeping my fingers crossed.

Anne

Anne

 

Bread is the reason

I had the same effect, but for me the issue was the change of the temperature.

Moisture on the lid is a sign of water evaporation from you starter, not?