I’m brand new to home-made sourdough. I’m using an organic wholemeal flour for my starter with a ratio of 1 part flour to 1 part water (1 tablespoon of each) kept in a sealed but non-airtight glass jar on the kitchen bench out of direct sunlight. It’s on day 3 and this morning I noticed a thick layer of hooch with minimal bubbling. Last night when I fed it there were plenty of bubbles and it was looking great! I’m feeding it twice a day, and all the info I’ve read seems to indicate that a hooch means I’m not feeding it enough. Surely twice a day is enough? What am I doing wrong?! Should I feed it more than 1 tablespoon of flour/water at a time? Can I save my starter??!
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Hey Beckens,
I had similar issues with my starters, I ended up adding around 5gms more flour each time and this has helped immensely. Now I can go 125gms for each item and it doesn’t starve anymore.
once it stabilised I was able to stretch out feedings without any hooch forming and still keeping the 1:1 ratio
125gms starter
125 gms water
130 gms flour
I found this link in the “starter from scratch” post really helpful
http://www.faqs.org/faqs/food/sourdough/starters/
I think it’s called the starter dr.
I hope some of this info helps and good luck!!!
Hi Beckens,
My method for my starter is:
200 gr starter
60% water (130gr)
50% flour (100gr)
I have this starter for well over 5 years now, and I can leave it up to 2 weeks before refreshing and it still almost triples in size.
I don't think you need to feed it more than once a day if the starter is really young and weak, but once it establishes itself you can get away with feeding it weekly