Asked By: Thomas Taylor Date: created: Dec 21 2022

Is it OK if my sourdough starter smells like vinegar

Answered By: Jake Morgan Date: created: Dec 24 2022

Your Starter Smells Like Vinegar This is totally normal.

The vinegar smells comes from the acetic acid in your starter.

As the bacteria in your starter eat through the carbohydrates you have fed it, they produce the vinegar smell..

Asked By: Harold Flores Date: created: Sep 19 2022

Can homemade sourdough make you sick

Answered By: Noah Roberts Date: created: Sep 19 2022

Sourdough starter has a very acidic environment, mainly due to lactic acid produced as a byproduct from the starter. This acidic environment makes it extremely difficult for harmful bacteria to develop, hence making sourdough bread pretty safe.

Asked By: Colin Watson Date: created: Aug 31 2022

What is the difference between sourdough discard and starter

Answered By: Edward Powell Date: created: Aug 31 2022

After the initial start-up period, a regularly refreshed starter can be used to make bread. … Using some of the starter to bake bread with is the same as “discarding” it, for the purposes of keeping a starter alive and well. A baker always reserves a portion of their starter for the next batch of bread.

Asked By: Harold Stewart Date: created: Feb 14 2022

Is sourdough starter better than yeast

Answered By: Curtis Barnes Date: created: Feb 15 2022

One study showed that sourdough fermentation may reduce the phytate content of bread by 24–50% more than conventional yeast fermentation ( 5 ). Lower phytate levels increase mineral absorption, which is one of the ways in which sourdough bread is more nutritious than conventional bread.

Asked By: Henry Baker Date: created: Jan 28 2022

Did I kill my sourdough starter

Answered By: Wallace Cook Date: created: Jan 28 2022

Keep feeding your starter, and you’ll see normal activity (bubbles) return in a few days. If your starter has a bit of dark liquid on top, it’s not dead! It simply means it’s hungry and that it’s time to feed it. Unless your starter has a pink or orange hue or is beginning to mold, you probably haven’t killed it yet.

Asked By: Austin Richardson Date: created: Jan 01 2023

What can you do with sourdough starter waste

Answered By: Wallace Stewart Date: created: Jan 03 2023

A sourdough starter is generally 50% flour and 50% water, so you can use any excess in any recipe that calls for flour and liquid: think pancakes, waffles, cookies, muffins, crumpets and batter for fried chicken. Brownies, De Lacey says, are particularly good, and you don’t need to add any flour: “It’s all discard.

Asked By: Andrew Sanders Date: created: Oct 20 2022

Can you overfeed a sourdough starter

Answered By: Dylan Rogers Date: created: Oct 20 2022

Yes, you can overfeed your sourdough starter. Audrey explains: “Every time you add more flour and water, you are depleting the existing population of natural bacteria and yeast.” If you keep adding more and more, eventually you’ll dilute the starter so much that you’ll just have flour and water.

Asked By: Samuel Hall Date: created: Apr 22 2022

How much should I discard my sourdough starter

Answered By: Timothy Turner Date: created: Apr 23 2022

Feed the starter 1/2 cup (4 ounces, 113g) water and a scant 1 cup (4 ounces, 113g) all-purpose flour twice a day, discarding all but 1/2 cup (4 ounces, 113g) of the starter before each feeding. It should soon become healthy, bubbly, and active.

Asked By: Cody Carter Date: created: Oct 13 2021

Why does my starter smell like vomit

Answered By: Cyrus Cook Date: created: Oct 16 2021

The smell of vomit comes from butyric acid that is one of the byproducts of the fermentation reaction. As we leave the sourdough starter unfed for too long, the accumulation of butyric acid imparts a strong and unpleasant smell of vomit.

Asked By: Ryan Hall Date: created: Aug 23 2022

Can I add yeast to my sourdough starter

Answered By: Matthew Johnson Date: created: Aug 23 2022

If you want, you can add a little commercial yeast to a starter to “boost” it. … Note that starter made with commercial yeast often produces a bread with less distinctive sour flavor than the real thing. Every 24 Hours, Feed the Starter. You should keep the starter in a warm place; 70-80 degrees Farenheit is perfect.

Asked By: Matthew Wood Date: created: Jun 16 2022

Can I use bleached flour for sourdough starter

Answered By: Herbert Lopez Date: created: Jun 16 2022

Yes, you can make a sourdough starter using bleached flour. … That, along with the additional nutrients available in whole-grain flour, is the reason most starter instructions recommend that some or all of the flour used to feed a starter be whole-grain.

Asked By: Ashton Ramirez Date: created: Jan 04 2023

How soon after feeding sourdough starter can I use it

Answered By: Gavin Roberts Date: created: Jan 05 2023

between 4 and 12 hoursThe very short answer is, your sourdough starter generally will be at its peak anything between 4 and 12 hours after feeding. The optimum time to use it will be when there are lots of bubbles at its surface and it has has physically risen to its peak level, just before deflating back down again.

Asked By: Aaron Jones Date: created: Apr 01 2022

Do you have to discard sourdough starter

Answered By: Norman Powell Date: created: Apr 03 2022

Discarding is necessary when feeding your starter because each feeding amount is double the amount of the initial mix. So if you keep the entire initial mix of starter, you’ll end up having to feed a large amount to keep it active. What should sourdough starter smell like?