It’s likely that your sourdough culture didn’t activate. That said, it’s never hot water, and certainly never heated up in any way other than from the tap. © 2012 - Beautiful Living Made Easy. Unless your tap water is hyperchlorinated for some reason, you shouldn’t have any issue with it. If its slack you can bake it in a loaf or cake tin to hold the shape. Higher ambient temperatures speed up fermentation, and your starter will basically run through the food source too fast. It takes time for a starter to strengthen enough—to contain enough yeast—to bake with. Dayna Evans, a home baker and journalist based in Paris, mixes discard with “a little salt and a little cheese” and fries it into a pancake for lunch. Sourdough dough that didn’t rise (1st Rise). Go ahead and feed it daily for about a week, or until you see a predictable rise and fall pattern emerge. This is a great question and many sourdough bakers need help with this sourdough starter challenge when making their first starter from scratch. In fact, your starter doesn’t need to be any more than 150g in weight. After you feed, leave it on the counter for 2-12 hours before putting back in the fridge – this will give the microbes a chance to digest all the flour you gave them. Start taking notes on your observations, and soon you’ll notice a trend. There’s a certain beauty in making your very own starter. Some bakers maintain even less starter, to produce less waste. Definitely keep going! To revisit this article, select My Account, then View saved stories. A Brief Introduction to Sourdough Starter. Once it’s established, the process is cyclical: The wild yeasts and lactic acid bacteria will feed on the sugars in the flour. If you’re not on NextDoor, try posting on Facebook or reaching out to family and friends who make sourdough. The dough is the same size as when you first made it and that was a while ago. Why does it smell like beer? By cooler, I mean around 65-70°F. We are all capable of making bakery-quality bread in our own homes for our families, and Leavenly is here to support you in that journey. Learn how your comment data is processed. “Starter isn’t as fussy as I was led to believe. To do a float test, take a cup of lukewarm water and dip a small spoon in the water. If you’re using another kind of container, simply drape plastic over the top, or if your container has a lid, just place it on lightly without sealing it. If your starter is seriously tiny, one feed should be enough to bulk it back up. Let it double again according to the recipe timing for your kitchen temperature. 2. This is a growing list that should help you solve any sourdough starter problem you’re having! In bread baking, as in life, experimentation is half the fun. You will be using portions of your starter to make the leaven. The CO₂ created by the microbes in your starter needs to escape somehow, and if it has no way of escaping, it will pressurize the jar until it dents the lid or cracks the glass. Then place an elastic around the jar at the height of the starter. Don’t leave it the optional 24 hours. Try to do it at the same time each day. In “Adam Real-Last-Name-Unknown,” the twenty-third chapter of Anthony Bourdain’s seminal Kitchen Confidential, Bourdain writes that Adam “could throw a little flour and water together and make magic happen.” Described as a security risk, a disgrace, a megalomaniac madman, Adam is the best bread baker Bourdain—who was then a chef in NYC—knows.