A healthy sourdough starter is the backbone of any successful sourdough bread recipe. Unfortunately for us bakers, there can be moments when your starter seems to have a mind of its own. We've ALL been there...
Recognizing the signs of a bad starter and understanding how to troubleshoot these issues is essential for your sourdough journey.
DON'T panic though... I'll help you navigate your sourdough starter problems, including how to know when it's time to say goodbye to a troubled one.
Active starters ARE RESILIENT and can withstand some stress, here are 5 things that won't kill but can weaken your sourdough starter:
Metal: Non-reactive metals like stainless steel will not harm your starter. However, reactive metals like copper or aluminum can affect your starter - so some might find it easier to omit metal completely.
Some Neglect: I am hoping by now you understand that your sourdough starter can be fasted and still bounce back - I've gone 12 days without feeding my starter and she is just fine (I know some bakers who have gone months without feeding their starters!). Your starter can absolutely survive irregular feedings - but it may need regular feedings to regain its strength after neglect. :)
Changing Flours: Most people will have a starter for each kind of flour they regularly bake with - ex: WHOLE WHEAT flour sourdough starter, ALL-PURPOSE flour sourdough starter, or RYE FLOUR STARTER, but you can also feed your starter different flours throughout its life. Changing flours abruptly can make your starter sluggish, but won't harm it beyond repair.
Preserving It: A wise baker always has backups, and if you're anything like me, you have backups of your backups! I always have a good amount of dehydrated starter + at least 50g starter "back-up" in my fridge (and trust me, there have been several times I have been SO thankful for this, like earlier this week when my starter jar broke & pieces of glass went into my starter so I had to toss the entire thing!). Just remember: DRYING OR FREEZING YOUR STARTER will not kill the microbes in your starter and they can be returned to vibrancy and be ready to bake in no time at all.
Hooch: Hooch is a byproduct of yeast fermentation - it can vary in color, from clear to dark grey/black and usually gets darker as it gets older. The presence of hooch on top of your sourdough starter does not mean it's a goner - it's just an indicator that your starter is hungry and needs to be fed! SO FEED IT!
THINGS THAT WILL KILL YOUR SOURDOUGH STARTER:
Surprisingly, it takes a lot to destroy your sourdough starter. For the most part, you have to have a catastrophic kitchen failure to kill one.
Here are 3 things that can harm your starter:
Heat: Heat can and WILL kill your sourdough starter! A lot of people assume that keeping it somewhere super warm is beneficial to their starters, and while it's true that they thrive in warmer environments, you never want to keep your starter in an area where it gets too hot! I often get asked, "can I keep my starter outside on a hot day?" I never recommend doing that because you could walk away and forget it's out there, plus you can't control the temperature outside! In general, temperatures above 120F WILL HARM YOUR STARTER and you'll need to toss it.
Severe Neglect: Notice I said SEVERE. Starters are tenacious, they can withstand mild neglect - depending on your definition. That said, long term neglect can be hard to rebound from. Long term lack of feeding at room temperature can absolutely ruin your starter.
Contamination: The yeast and bacteria in your sourdough starter are willing and able to withstand some contamination. However, using contaminated jars or utensils can introduce mold and bacteria to the starter that it cannot fight off.
SIGNS YOUR STARTER NEEDS TO BE TOSSED:
1. MOLD - Any time you see fuzzy mold on your sourdough starter, it's time to bid a sad farewell and start over. Mold can be light pink or orange, and will often blend well with the beige of your starter - so make sure you watch out for it! There are also green, blue and even grey molds. Mold may grow on the surface of the starter or up the sides of your container.
2. SMELL - Sourdough starters have all sorts of smells, but after time, you will get used to the smells and what they mean. The smell isn't necessarily indicative of the health of your starter as much as the types of yeasts growing in it.
normal smells:
fruity
yeasty
cheesy
overripe fruit
Hungry starter:
vinegar
wine
nail polish remover
gym socks (yuck!)
Unless the smell is horrifying. If you open your starter jar and the smell is revolting, trust your nose and go with your instincts.
3. LACK OF ACTIVITY- A healthy sourdough starter is pretty hard to kill, but repeated neglect can cause your wild yeasts and bacteria to die off once those microbes have died, the starter is bad.
A healthy starter should be consistently rising and forming bubbles within a few hours after feeding. If your starter remains flat and lifeless despite regular feedings, it has lost its viability.
And if all of this feels overwhelming to you, I have some good news! My very active and healthy Sourdough Starter is available on my website and my Etsy store, and I'm offering an early BLACK FRIDAY discount - Use code STARTER15 at checkout and receive 15% off today through November 25th. My wet starter will be available for purchase and shipping next week - so watch out for that!
Upcoming Classes and Events:
-Join me this Sunday, November 19th at Stormhouse Brewing for a Thanksgiving Market - I will have all the sourdough goodies, including the fan favorite Sourdough Bagels.
-Next Sourdough Bread Class: Sunday, November 26th from 3-4:30p at my home in Palm Beach Gardens, FL. Let me simplify sourdough for you!
(starting in January 2024, prices for my classes will be increasing, so try to get to a class this year! I only have a few spaces left).
-Thanksgiving Pre-orders: make sure to get your order in for Thanksgiving next week! I am almost SOLD out, so head to my website and get your loaves & bagels - pick up for this order with be Wednesday, November 22nd. The final day to order will be this Sunday, November 19th.
Spreading the love, one loaf at a time...
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