mchapman/the-sourdough-framework
1
0
Fork 0
mirror of https://github.com/hendricius/the-sourdough-framework synced 2025-12-02 15:53:59 -06:00
Code Issues Actions Packages Projects Releases Wiki Activity

FAQ: Starter not rising (#51)

Browse Source
This commit is contained in:
Hendrik Kleinwaechter
2023-02-25 14:36:34 +01:00
committed by GitHub
parent f9b3bd4ed0
commit 918370fb9f
2 changed files with 43 additions and 2 deletions
Download Patch File Download Diff File Expand all files Collapse all files

4
book/sourdough-starter/sourdough-starter.tex
View File

@@ -121,7 +121,9 @@ grams of water. It doesn't have to be exactly 50 grams of both
water or flour. You could also be using less and/or simply eyeball water or flour. You could also be using less and/or simply eyeball
it. The values are just shown as a reference. Don't use chlorinated it. The values are just shown as a reference. Don't use chlorinated
water to setup your starter. It should be bottled water ideally, water to setup your starter. It should be bottled water ideally,
or here in Germany we can just use our tap water. The hydration or here in Germany we can just use our tap water. Chlorine
is added to water to kill microorganisms. You will not
be able to grow a starter with chlorinated water. The hydration
of your dough is 100 percent. This means you have equal parts of your dough is 100 percent. This means you have equal parts
of flour and water. Stir everything together so that all the flour of flour and water. Stir everything together so that all the flour
is properly hydrated. By adding water many of your microbes' is properly hydrated. By adding water many of your microbes'

39
book/troubleshooting/misc.tex
View File

@@ -606,3 +606,42 @@ this type of starter.
You can read more about the liquid starter You can read more about the liquid starter
in section \ref{section:liquid-starter} in section \ref{section:liquid-starter}
\section{My new starter doesn't rise at all}
Make sure that you use unchlorinated water.
In many areas of the world tap water has
chlorine added to kill microorganisms. If that's
the case in your region bottled spring water will
help.
Make sure to use whole flour (whole wheat, whole rye, etc.).
These flours have more natural wild yeast and
bacterial contamination. Making a starter
from just white flour sometimes doesn't work.
Try to use organic unbleached flour to make
the starter. Industrial flour can sometimes
be treated too much with fungicides.
\section{I made a starter, it rose on day 3 and now not anymore}
This is normal. As your starter is maturing different
microorganisms are activated. Especially during
the first days of the process bad microbes
like mold can be activated. These cause your
starter to rise a lot. With each subsequent
starter-feeding, you select the microbes that are best
at fermenting flour. For this reason, it is
recommended to discard the leftover unused starter
from the first days of the process. Later on, unneeded
starter amounts should never be thrown away. You can make
great discard bread out of it.
So just keep going and don't give up. The first big
rise is an indicator that you are doing everything
right. Based on my experience it takes around 7
days to grow a starter. As you feed your starter
more and more it will become even better at fermenting
flour. The first bread might not go exactly as you
planned, but you will get there eventually. Each
feeding makes your starter stronger and stronger.