The Sourdough Starter Topic

[curls]

18 hours ago, Acelestialobject said:

Every 10 hours or so after feeding my starter develops this 'skin'. Its not fuzzy nor does it smell weird so I dont think its white mould. Does anyone have any idea what it could be??

Do you put a lid on your starter jar? If not, you should… just a cover, not completely sealed. Looks like the top got a bit dry, just stir it back into the starter.

[Acelestialobject]

20 hours ago, curls said:

Do you put a lid on your starter jar?

I did. I didnt seal it though just lightly covered like you mentioned.

 

20 hours ago, curls said:

Looks like the top got a bit dry, just stir it back into the starter.

Yeah maybe the air seeps in from the sides. But is there any chance it could be kahm yeast??

[curls]

2 hours ago, Acelestialobject said:

I did. I didnt seal it though just lightly covered like you mentioned.

 

Yeah maybe the air seeps in from the sides. But is there any chance it could be kahm yeast??

Here is an article that may help you understand more about Kahm yeast. https://www.oculyze.net/kahm-yeast-on-sourdough-starter/

[Acelestialobject]

5 hours ago, curls said:

Here is an article that may help you understand more about Kahm yeast. https://www.oculyze.net/kahm-yeast-on-sourdough-starter/

Thanks a lot for this article. I just read it and find it really simple and informative.

[ElsieD]

I was at a Farmer's market the other day and purchased a couple of Kouign Ammans made with sourdough.  For a laugh, I asked if they were selling starter.  The nice lady said "free with a purchase" and handed me a container with about 1/4 cup of starter.  I would like to increase the volume of the starter.  I know that i have to replace whatever I use with 50% each of water and flour but I would like to increase the volume at hand.  Do I just feed it with, say, 2 tablespoons each of flour and water (or more)  sit it on the counter and when it is ready stick it back in the fridge for future use?

[Shel_B]

I'm not much of a baker, but quite a few years ago I played around with sourdough and I remember doing what you described. I'd love to see what some more knowledgeable folks have to say ... doddering along in my dotage.

[rotuts]

@ElsieD

 

hopefully the started is active.

 

you can add to what you have now ,  Id give it a bit of time to get adjusted to your room temp

 

then double the total volume :  1/8th cup water and 1/8th cup flour , at room temp.

 

leave it out and let it ' grow ' , then do it again , etc

 

until  you have twice the amount of very active culture that you plan to use for your first Rx.

 

then when you get it going , keep it out of the counter for a few hours after each addition , then refrigerate.

 

bring to room temp for a few hours before you use each time .  you want the amount you use to be active.