“Dead” Sourdough starter?

May 7, 2009 at 10:01 pm Leave a comment

Your starter can probably be revived. A bit of greyish to brown or yellow liquid on top is no problem at all just pour it off if it seems suspect. Most likely it is the hooch and does not technically need to be removed.  I pour it off about once a week, when my starter is being fed daily, and stir it in the rest of the time.

A small amount of mold around the edges of the container is not too big of an issue, just pour out your starter and scoop about a tablespoon of “clean” (mold free) starter into a new container and feed.

If it happens to be really iffy, (is that a word) you can literally wash it. I took one I thought was a gonner, put it in a glass jar, and rinsed it off. Since the starter is pretty thick before you feed it, it will not dilute until you stir the liquid in, especially if you are somewhat quick about it. So rinse, swirl, pour and do it again if necessary. Then if you need to you can even take a small amount of the “cleaner” stuff and start to feed that as I mentioned before to be extra sure.

Next time when you’ve got a larger amount of some good stuff pour it out onto parchment paper and let it sit overnight (it will smell sour as it dries). In the morning you can pick up the parchment paper, crumbling the sourdough into little pieces and put your dried starter into a baggie just in case your active batch gets ruined.

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Entry filed under: Hey What's Goin on Here?, Sourdough Starter. Tags: , , .

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MATT - Food Creativity Consultant, Joyful Partner in Crime JESSIE - Photographer, Amateur Food Critic, Blog Author CAPTAIN OBVIOUS - formerly Thing 1 Thing 1 SCARFUNKLE - formerly Thing 2 IMG_3466 LOUD KIDDINGTON - formerly THE BUBBA 3 PEE WEE MINI ME BORN March 8, 2011

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Sourdough Update

Many of you have been checking back for results on my sourdough creation. At the moment it is still a science experiment, but a happy, bubbly experiment. Never fear, recipes will be here! I did make a beautiful, moist and delicious loaf of sourdough using yeast and a myriad of other ingredients but I'm still trying to create something more user friendly. Wouldn't it be awesome to have a starter on the counter that you could add 4 things to and have a loaf of bread by dinner? Mmmm! Attempt #1 - rose well but resulted in a dense chewy blob Attempt #2 - rose ok but was thin and lifeless then fell and another dense (not so chewy) blob Attempt #3 - to the dogs! Attempt #4 - A sourdough pancake success see post under what's for breakfast gluten-free goof? Ongoing - I've tried several more times and am going to try a completely different approach on the bread starting this week. (Mar 18). My sourdough is still happy on my counter and it makes great pancakes but it's a lot of work just for pancakes. Keep checking! April Update: She is still kickin and I'm still workin on a yeast free, gluten free sourdough loaf! May Update: My sourdough "pet" has been dried and retired until next baking season. I've traded her in for a hotter model, the BBQ! :)
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