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Sourdough starter

(7 Posts)
Jux Mon 05-Mar-18 15:30:13

I made my starter 4 days ago, am feeding it every day and it lives in the airing cupboard, which is quite warm.

When I take it out to feed, it has a dark crust on top, not thick, and easy to mix in along with the feed.

Is that normal or should I chuck it and begin again?

(I'm using rye flour.)

OP’s posts: |
billybagpuss Mon 05-Mar-18 15:32:31

keep going it takes about a week before it stops looking and smelling truly revolting.

Jux Mon 05-Mar-18 17:31:24

Ah, OK, thanks. So the crust on the top is normal? None of the recipes mention it, so I was bit ???? about it.

OP’s posts: |
billybagpuss Mon 05-Mar-18 19:38:35

Its been a while, but yes I think so. Mine also did a 'blob' thing and grew massively overnight taking over the kitchen smile

Jux Mon 05-Mar-18 23:01:11

Coincidentally, I've just read Sourdough, in which a very similar thing happens grin

OP’s posts: |
Jux Fri 09-Mar-18 13:34:39

I have another question!

At first I was covering a jug with a kitchen cloth, but nothing much happened so I found a china pot (with a lid) and used tha,t without the airtight lid, covered with a kitchen cloth. Still nothing much happened. Yesterday, I put the lid on so airtight, and today the starter had pushed the lid half off! But also yesterday, I used water that was a bit warmer too. So which made the difference?

Today I have transferred the whole thing to a larger kilner jar, used warmer water and the jar is airtight.

Does it need to be airtight?

OP’s posts: |
reallybadidea Fri 09-Mar-18 13:43:58

I prefer mine to be fairly airtight to stop contaminants getting in. Probably doesn't matter too much

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