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Tried a new sourdough starter schedule and my kitchen turned into a science project
I read about a method where you feed your starter twice a day for a week before a bake, instead of my usual once. I used my regular King Arthur flour and kept it in my oven with the light on. After three days, it was bubbling like crazy, but by day five it had this weird, almost boozy smell and a layer of dark liquid on top. The whole kitchen smelled like a brewery. I baked with it anyway, and the loaf was flat and dense, like a brick. I think I overfed it and the yeast got stressed out. Has anyone else had a starter go from hero to zero that fast? What's your sweet spot for feeding when you're trying to boost activity?
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ivan405mo ago
That boozy smell and hooch layer is a classic sign it's hungry. Been there with my own starter. Twice a day feedings can be too much if it's not doubling fast enough. My sweet spot for boosting activity is a 1:2:2 ratio, starter to flour to water, once a day with whole rye flour mixed in. The rye gives it a real kick. Once it reliably doubles in about six hours, I scale back to my normal once-a-day routine before baking.
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joel5185mo ago
Rye flour really does make a huge difference.
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