Sourdough Starter Troubleshooting
Purchased one of my dehydrated sourdough starters or trying your hand at making your own? Here’s some quick troubleshooting tips if you’re encountering some struggles.
WHAT YOUR STARTER SHOULD LOOK LIKE
Your starter should be thick and challenging to stir - if it is runny and pours easily, increase the amount of flour you are feeding. While weights are the best measure, it’s not always an exact science.
On day one of rehydrating your starter, you may notice that the granules don’t dissolve right away, this is okay! They will soften and breakdown with your next feeding. If it’s too dry and powdery, add an extra splash of water, no more than a teaspoon at a time until it becomes mixable.
MY STARTER WON’T RISE
Sourdough starter loves consistency, a weak starter can be fixed by daily (or twice daily) feedings at the same time each day. With my dehydrated starter, I recommend feeding and discarding at least 5 to 7 days in a row to build strength and ensure it’s ready to bake with.
Keep in mind that things take LONGER in the winter! If your house is cold, your starter may take longer to rise (or may not rise at all). I keep my house at around 72F and do notice that my bulk ferment takes a lot longer in the winter. A couple solutions for this:
A heating pad on LOW, place your starter on the heating pad or wrap your jar with it
Place your starter jar in the oven WITH IT TURNED OFF and only the light on in the oven (I recommend putting a note over the controls on your oven so you don’t accidentally turn it on and bake your starter)
Keep it in the warmest part of your house/the least drafty area
MY STARTER HAS A POOL OF LIQUID ON TOP
She’s hungry!!! A brown-ish liquid on top is not a problem, it just means it wants to be fed more. You can increase the amount you’re feeding (as in, if you’re usually feeding a 1:1:1 ratio, increase it to 1:2:2 or 1:3:3 (as in, double or triple the amount of flour and water you’re feeding)
Patience is a key factor in sourdough bread, whether it’s creating a starter or waiting for your bulk ferment on your loaf to finish, chances are it wants more time (and maybe some warmth!) If all else fails, give me a shout and I will always try to help and troubleshoot!
